One of my neighbours texted me to come over, as they’d been to an Amish produce auction and had “won” a case of limes and a load of other produce. She gave me a dozen or so, along with some mangoes, bok choy, garlic (just a dozen, from the 30 lb. box) and a few other bits and pieces.
I am trying to think of some good uses for the limes and have come up with some good ideas, but since you all always have brilliant suggestions, I thought I’d open the floor…
I adore limeade, but I think that drinking it for a week might make me hate it. Of course, there are margaritas, but since I have to work all week, I’d not be able to take much advantage of drinking more than a few. 
I love lemon curd, so I am sure that I’d like lime curd just as much!
What are your suggestions? I’d love to know what you’d do with the limes!
Margaritas win! But in a non alcoholic sense I find limes work best with papaya and have you tried lemon lime bitters drink? Most refreshing and isle lime the star bc lemons over here can over cleanse the palate
ReplyDeleteLemon-lime bitters! That sounds wonderful. I used to love the Schweppes Bitter Lemon...
DeleteQuite a bounty. How about ceviche to use a lot of line juice? Also, the fresh-squeezed juice can be kept frozen for several months and still taste like fresh.
ReplyDelete--Jim
Good idea about freezing the juice!
DeleteI have made lime curd and your assumptions about its yumminess are justified.
ReplyDeleteI love a good citrus curd!
DeleteThis is mundane, but with lemons going for 99 cents each in my burg, bought a lime the other day to squeeze on fish (before & after cooking). Delicious. Limeade and vodka are a staple in my house.
ReplyDeleteI keep hearing about the lime shortage, but have seen no evidence of it.
DeleteHow about mango lime chutney? Uses two of your ingredients and can be kept in the refrigerator to have later with meats or rice.
ReplyDeleteThat sounds delish!
DeleteSeviche! One of my favorites-
ReplyDeleteI thought there was a shortage of limes. Restaurant chefs would pay dearly for Limes. I am surprised you have not heard this before!! Barter your limes for some complimentary meals at a great restaurant. Share the love!!
ReplyDeleteAs I said, I hear about it, but don't see it.
DeleteCall up Reggie D. perhaps he can use a few, if you make the curd, the Great Lime Curd Exchange. LOL
ReplyDeleteGood idea!
DeleteI saw an old Gourmet magazine video online: you can get twice as much juice out by cutting the lime stem to end rather than crosswise. Why not squeeze out the juice and freeze it in an ice cube tray? To use on top of cut up fruit, Mexican or Indian dishes, marinades, etc.
ReplyDeleteI have a nifty lime squeezer from Williams-Sonoma, and it gets a ton of juice out.
DeleteI make preserved limes the same way one would preserve lemons. I keep a jar in the fridge to brighten up cooking.
ReplyDeleteLemons and limes certainly do brighten up a dish!
Deletegreat suggestions + freeze them + put in ice tray as anonymous says. xxpeggybraswelldesign.com
ReplyDeleteSo make the pie and take it to work to share. You get a piece, you get brownie points for sharing, win win win!
ReplyDeleteGood idea!
DeleteGlorious limes! Not only do they taste good, they look good piled in bowls as decoration until you are ready to use them. We just made cucumber gimlets last weekend which requires a number of limes being squeezed of their zingy juices - delish!
ReplyDeleteI piled some in a bowl a few weeks ago when i found 10/$1.00! What lime shortage?
DeleteCaipirinhas! It might be a bit hard to find Cachaça for them, but a good Bawlmer liquor store would have it. Great summer drink, and easy to make.
ReplyDeleteAnd in my experience, LETHAL!
DeleteJuice the limes and freeze the juice in 1/2 or 1 cup portions. I make key lime pies for gifts (or because it's Thursday) and Martha Stewart (of all people) has a really good recipe using regular (Persian) limes instead of key limes. I live in Florida and I don't use key limes because they're a bitch to juice (and expensive) and the stuff you get bottled is awful. The trick is to add a little lemon zest to the custard to mimic the key lime taste. Also a homemade (never bought) thick buttery graham cracker crust is what wins everyone over. Don't forget the whipped cream - the real stuff - and never meringue. Give it a try and wow your friends!
ReplyDeleteIf it was me I would start buying tonic, but also start exploring some rum drinks. With the hot weather coming up, at least in the Midwest, I think it would be fun to try out Mojitos and Caipirinhas.
ReplyDeleteI think lime must be my favorite flavor. My immediate thoughts went to lime curd as well as a chutney, the ice cubes for juice, but I would also add candied lime peel which sounds very Meg to me, and I was wondering....wouldn't it be heaven to have a lime version of Limoncello?
ReplyDeleteSouthsides, Hon!
ReplyDelete