Limes are key

August 17, 2008 - 5:30 PM by Jessica · Leave a Comment
Filed under: Food, General

I’m not a complete Slow Food convert, but I am making an attempt to eat fruits and veggies that are in season, something that’s still pretty doable in these parts. And now that lime season has arrived for a brief few weeks, it’s a perfect opportunity to take advantage of this sour citric fruit. According to Doram Gaunt, Israeli growers raise Tahiti and Bears limes, two-thirds of which are usually exported. But this year, with the lemon crop so hard-hit by last winter’s cold wave, growers have retained all or most of the lime crop, creating a great opportunity to relish some late summer sourness.

My own limes have not quite yet come to fruition, and I’m hoping that means I’ll have them into September. But just note that when you shop for limes in the supermarket, they’re sometimes still called lemons, as a lime eventually turns yellow as it ripens. But limes are used when they’re still green, which partially accounts for their intense sourness.

Check out this Haaretz piece about limes, which includes some great recipes. And here’s another easy one, by food writer Adeena Sussman:

Key Lime Bars

2 cups flour

1 cup butter

1/2 cup powdered sugar

Cut butter into flour and sugar (easily done in a food processor). Pat into a 9×13 inch pan. Bake at 350 degrees for 20 minutes.

Topping

4 eggs

5 tablespoons lime juice

2 cups white sugar

4 tablespoons flour

Beat eggs until light and fluffy. Mix flour, juice and sugar. Pour egg mixture into flour, juice and sugar mixture. Pour over baked mixture and bake again for 25 minutes at same oven temperature.

Sprinkle top with powdered sugar while still warm from oven. Let cool, and cut into squares. Makes 36.