Availability Chart

Varieties

The Tahitian - This lime is commonly known as the Bearss lime in the western part of the country. In Florida, it is referred to as the Persian lime. This fruit is categorized by its oval shape and rich green color. Persian limes are the main variety found in American markets. Although technically it is fully ripe when the skin is pale yellow, the Persian lime is generally sold only when it is still a green color. It is larger then the Key lime, has virtually no seeds (unlike the Key lime), but it is less aromatic and less flavorful than the Key lime.

The Mexican, or bartender’s lime, is known as a Key lime of Florida. Key limes are more sensitive to cold and need more heat to fully develop their flavor. When conditions are right, the fruit becomes highly aromatic and more intensely flavorful than Tahitian-type limes. It is smaller and rounder with a thinner, more leathery skin that ranges from light green to yellow, and straw yellow flesh. Key limes are in much shorter supply than Persian limes. They don't store as well as the Persian Lime (they dry out quickly) so their juice is most often bottled and found in gourmet shops or sold in catalogs.

Care and Handling

Availability - Green Giant® Fresh Limes are available year round.

Selection - These fruits should be firm, glossy, and bright--beautiful enough to be treated as ornaments for your kitchen. Persian limes should be a very bright green to dark green, not brown. Key limes should yield a yellow to pale green color. Avoid both hard, shriveled limes as well as spongy, soft ones.

Storage - Limes that are to be used within two weeks of purchase can be left at room temperature. If stored in a plastic bag, limes will last up to six weeks in the refrigerator. If limes are near spoiling, it is possible to save their juices by halving the lime, juicing it, and freezing its juice in ice cube trays. Transfer the cubes to a plastic bag for further storage and keep in freezer until ready to use.

Preparation - To use the zest of a lime, grate a frozen lime with a food grater or vegetable peeler. In addition to grating the skin, it can be cut into julienne strips or minced.  Be sure to just use the green skin and avoid the white, bitter pith. To use the juice of a lime either use an electrical juicer or citrus juice reamer.

To extract just some of the juice from a lime, use the toothpick method. Roll room temperature lime around the countertop pushing into it with the heel of your hand for a few minutes. (If time does not permit, simply place refrigerated lime in microwave for half a minute to bring it down to room temperature.) Insert a tooth pick into the whole lime and squeeze out desired amount of juice. Reinsert tooth pick and place in refrigerator until needed again.

A whole, medium lime will yield approximately 1 teaspoon of zest as well as 1 tablespoon of juice.

Cooking - Limes compliment seafood, chicken, and other grilled meats quite nicely. It works as a seasoning for many Mexican dishes, and can be used to flavor foods in the absences of lemons. Use limes to garnish drinks and desserts.

Freezing - Limes, like most citrus fruits, do not freeze well.