For more than a decade, I’ve always gravitated to anything that’s lime green. I have lime green shirts, pants, socks, belts, even lime green shoes. I also have lime green pens, wallets, Hydro flasks, coolers and cooking utensils. However, there’s one lime in my kitchen that’s not lime green at all but simply green. And while most of those green orbs we purchase from the supermarket are simply called limes or Persian limes, most are actually hybrids or cross breeds with other citrus fruits.
Because limes hybridize easily, most limes are hybrids produced from either citron (Citrus medica), mandarins (Citrus reticulate), the pomelo (Citrus maxima) or the micrantha (Citrus hystrix) which is a true lime variety.
The Basic Supermarket Lime
What simply is sold as limes in your average supermarket also is known as the Persian lime or Citrus latifolia. However, these Persian limes are actually a cross between a Key lime and a lemon. And the Key lime which produces those lip smacking Key lime pies are a cross between a micrantha lime and citron. And those kaffir lime leaves that you might find used for Thai curries is a cousin of the micrantha lime but the fruit is considered inedible so usually only the leaves are sold while the Philippine lime or calamansi routinely found in the 50th is actually a cross between a kumquat and a mandarin orange. And if you watch those commercials for Tanqueray gin, they offer a Rangpur gin based off the Rangpur lime which is actually a cross between a mandarin orange and a citron and doesn’t even resemble a lime as it’s vivid orange like a tangerine.
Not Just Any Citrus
Though lime’s supermarket cousin, the lemon is usually found alongside limes, they are leagues apart in culinary applications. For instance, the lemon simply provides that pop of acidity to brighten other flavors and balance richer taste sensations like fat. That’s why vinaigrettes are great on most salads as you have the acid as vinegar or citrus juice mixed with your favorite oil. But while lemon juice gives you bright acidity, most lemon juice doesn’t really add much lemon flavor. When I truly want that hit of lemon flavor, I usually grate the zest off the lemon peel for that intense lemon flavor. However, though lime juice also provides that acidic hit on the palate, it also provides that unmistakable flavor of limes even more so that the zest provides. Think about it, that cocktail of the 80s, the Cosmopolitan would simply be a sweet and sour libation with lemon juice but the lime juice is what makes it so much more than sweet and sour. Or try muddling a lemon wedge with mint and sugar. Even the best rum in the world won’t make it taste anywhere near a Mojito. There’s also a reason why taquerias add a lime wedge alongside soft tacos instead of lemon wedges. And I’ll take a slice of Key lime pie over any lemon meringue pie any day!
No Longer Envious
About two years ago, while describing culinary applications with the cucumber, I highlighted a story after receiving my first colonoscopy and that during lunch that followed that procedure, I sampled a tasty cocktail – the Envious Green Martini which contained Hendrick’s gin, fresh cucumbers, green Chartreuse and lime juice which I still haven’t been able to replicate. Well, I have created my own rendition which I named No Longer Envious. Like the original Mariposa libation, it has the flavor of lime and cucumber and bitterness from green Chartreuse but is garnished with both a slice of fresh lime and cucumber instead of just a curl of cucumber peel. And is also mighty tasty!
4 peeled, thick slices of cucumber
½ ounce fresh lime juice
½ ounce simple syrup (equal parts of sugar dissolved into water)
½ ounce Green Chartreuse
1 & ½ ounce Svedka cucumber lime vodka
½ ounce club soda
Muddle (smash) the cucumber slices in the lime juice in a tall glass. Add the simple syrup, Green Chartreuse and vodka and ice then swirl until chilled and strain into a cocktail glass over fresh ice. Top with the club soda and garnish with a slice of cucumber and lime.
Though it would be awkward serving lime as your main course, lime does accent many side dishes and desserts.
Mezcal Slaw with Lime and Cilantro
The following vegetable side has the unmistakable flavor of lime that mere lemon juice or vinegar can’t replace:
1/2 cup mayonnaise (I use Kewpie or Japanese style)
3 tablespoons fresh lime juice
1 tablespoon mescal (or silver tequila)
2 teaspoons sugar
¼ teaspoon kosher salt
⅓ cup thinly sliced on the diagonal, green onions
¼ cup chopped fresh cilantro
¼ head each of head and purple cabbage, finely sliced (coleslaw style)
1 peeled carrot, shredded on the large setting of a mandolin or box grater
Combine first 5 ingredients in a large bowl. Add remaining ingredients and toss.
A Twist on the Usual Key Lime Pie
Though a slice of classic Key Lime pie is as tasty as chilled dessert go, this adds another dish that may become a classic in your dessert repertoire. A panna cotta translates as “cooked cream” and has a pudding-like consistency though this version uses mostly low-fat milk products to make it almost guilt free.
Key Lime Panna Cotta
½ cup half-and-half
½ cup low-fat sweetened condensed milk
2 tablespoons grated Key lime rind
¼ teaspoon salt, divided
1 cup 2% reduced-fat milk, divided
1 ¼ teaspoons unflavored gelatin
2 tablespoons Key lime juice, divided (about 4)
Combine first 3 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Remove pan from heat; cover and let stand for 30 minutes.
Place 1/4 cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.
Return pan to medium-high heat; bring to a simmer. Add hot milk mixture to gelatin mixture, stirring until gelatin dissolves. Add remaining 3/4 cup 2% milk. Strain mixture through a fine sieve into a medium bowl; discard solids. Stir in 1 tablespoon Key lime juice. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups lightly coated with cooking spray. Cover with plastic wrap and refrigerate overnight.
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