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Limes

Limes 8 for $1

This citrus fruit adds a unique tang to meats and vegetables.

Tips

What Are They?
Limes are a member of the citrus family. We are most accustomed to the Persian lime, which is shaped like a lemon (but generally smaller), with a thin green rind and pale, fragrant green pulp. Persian limes are naturally seedless. Their high acid content and tartness make them a powerful cooking ingredient. Limes are harvested when they're still deep green, not fully ripened, for maximum acidity.

Buying
Persian limes are available year-round. Look for smooth skin with no brown spots; avoid dried-out limes. The fruit should be heavy for its size and give slightly when pressed.

Storing
Fresh limes will last about 10 days in the refrigerator.

Preparing
If you're going to be using the zest, wash limes thoroughly just before zesting; if a recipe calls for zest and juice, zest before juicing. One lime will yield about 2 teaspoons zest and 2 tablespoons juice.

To zest, use a fine grater or vegetable peeler and mince. To juice by hand, roll the lime on a firm surface before squeezing out the juice. Limes juice better at room temperature.

Limes are also often used as garnish. Simply slice the lime in half and slice into several sections. Limes or lime juice are a great salt substitute and add a tangy flavor.

How to Enjoy

Squeeze on top of salad or other vegetables.
Add an-easy-to-prepare zing to dinner tonight by tossing seasoned cooked brown rice with garden peas, chicken pieces, scallions, pumpkin seeds, or cilantro and lime juice and lime zest.
Squeeze some lime juice into flat or sparkling water.
Squeeze some lime juice onto an avocado quarter and eat as is.
Serve lime wedges with tacos.

More info at Whole Foods website or Everyday Food Magazine