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What to do with limes

Add the fresh and tasty zing of lime to dressings, sauces and marinades.

Availability: Year-round, depending on variety. Imported limes are available but local limes are plentiful from May to September.

Buying: Choose firm limes with yellow to lime-green, unblemished skin.

Storing: Limes can be stored in or out of the fridge in cooler weather.

Preparation: Wash and dry well, and use as required.

  • Mix lime juice, fish sauce, chilli and sugar (to your taste) for a delicious dipping sauce for chicken or seafood. And it's a great sauce over rice with Thai food.
  • Lime juice and zest give guacamole a real zing. Add to taste.
  • Replace lemon juice with lime juice in a vinaigrette for a tasty twist. It's especially nice on leafy green salads. Add fresh coriander to the salad, too.
  • Bake fish fillets in paper parcels with lime slices, sliced ginger and garlic. The fish will steam and take on the delicious flavours and fragrance.
  • Marinate chunks of white fish in lime juice overnight. To serve, add lite coconut milk, coriander, tomato and spring onion.
First published: Sep 2008



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