POTS AND PANS CITY BLOG

Limes are a small green fruit that are a member of the citrus family.  They have a distinctly unique flavor quite apart from the lemon although they are similar.  The lime tends to have a fresh taste with a very aromatic smell.  The whole fruit can be used in culinary endeavors—the skin, juice and the pulp.  Limes are typically picked and used when they are in their unripe (green) state.  Limes actually turn yellow when they are fully ripe.

Lime trees or bushes like a tropical or near tropical climate to thrive.  There are dwarf varieties that are suitable for growing in large pots on a sunny patio, which can be moved indoors during the winter.

There are several varieties of limes that are typically eaten, which include the Mexican Lime (also known as the Key Lime from Florida fame), the Persian Lime and the Kaffir Lime.  Depending on the variety, the harvesting of limes usually takes place from early summer to fall.  Many varieties, after the tree has been established, continue to produce limes throughout the year.

When buying limes, choose the fruit that is bright green in color, are firm to the touch and which feel heavy for their size.  Avoid ones which have blemishes, have soft spots or that look shriveled.  Whole limes keep well in the fridge and can last for about 10 days or more.  If the skin becomes pitted, the lime has probably reached the end of its storage life.

The juice of the lime freezes well, and you can also freeze the zest if it is to be used chopped or pureed.  It is a good idea to wash your limes thoroughly before using the zest. A good tip when trying to get the juice out of a lime is to roll the whole fruit on a hard surface or counter first.  The pressure releases the juices from the lime.

Limes are considered low in saturated fat, cholesterol and sodium.  They are high in Vitamin C content and in dietary fibre.  They also contain calcium, iron and copper, minerals your body requires for its healthy maintenance. 

As a bit of lime trivia, in the past English people were referred to as ‘Limeys’.  This came from the fact that frequently English sailors used to take limes on their long sea voyages to help ward off scurvy, a disease caused by a Vitamin C deficiency.

Lime Cream Pie

Pie Crust:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour.  After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate.

Bake pie crust at 425? F for 12-15 minutes.  Cool before filling.

Filling:

• 1 can sweetened condensed milk
• 1/3 cup fresh squeezed lime juice
• Grated zest of one lime
• ¼ tsp. salt
• 2/3 cup well-drained crushed pineapple
• Whipped cream

Combine first 4 filling ingredients in a pot.  Cook over medium heat until thickened.  Gently add in the well-drained crushed pineapple and stir together.  Remove from heat and chill for approximately 3 hours.  Turn into baked and cooled pie shell. 

Serve with generous dollops of sweetened whipped cream.