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Limes
Compiled by Joanne M. Anderson
There are more citrus fruits than one might think, and the lime is special for its flavor and vibrant green color. It is a common ingredient in Thai, Vietnamese and Mexican cuisine. And there’s Key lime pie, Florida’s state pie. There are key limes, Persian limes, Makrut limes, desert limes and more than a dozen others. Key limes are a bit smaller than regular limes, more tart and yellowish with a thinner skin. They are not easy to find fresh, as they grow most abundantly in Egypt, Mexico, the West Indies and other warm tropical regions. It’s ok to use regular limes and buy Nellie & Joe’s Key West lime juice. The health benefits are noteworthy, like high levels of vitamin C. Limes have a bit of almost everything, including niacin, magnesium, folate, potassium, calcium, iron and more, plus anti-inflammation and anti-infection potential for their antioxidants. One of the most goofy songs ever has to be [Put the Lime in the] Coconut by Harry Nilsson. It has something to do with a belly ache and was released in 1971.
Key Lime Tarts 12 servings
• 12 mini graham cracker crusts
• 3 cups sweetened condensed milk
• • • •
1 cup sour cream 1 cup Key lime juice 3 tablespoons grated lime zest
2 fresh limes, thinly sliced for garnish
Preheat oven to 350° and place the little mini graham cracker crusts on a baking sheet. Whisk sweetened condensed milk, sour cream, Key lime juice and zest until smooth. Pour into crusts to the top. Bake 5 to 8 minutes, until hot, then refrigerate at least an hour until totally chilled.
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July/Aug y/Aug 2021 2022 Jul
