Tuesday, February 24, 2009

Pick-n-Store 'em right

I can paint limes but do I know how to pick 'em? Here's my research: Select:
  • best supply seasonly during mid-spring through mid-fall
  • firm and heavy for their size
  • glossy skin with deep green color for best lively, tart flavor (limes do yellow as they ripen)

Storage:
  • room temperature up to a week
  • keep away from sunlight or will turn yellow and alter flavor (oops, my light-filled lime painting!)
  • in frig - put in crisper or loosed sealed plastic bag will keep fresh 10-14 days (after that they will begin to lose their 'punch')
  • wash and dry before cutting or zesting
  • lime juice - freeze freshly squeezed lime juice in ice cube trays - freeze - then store in plastic bag for later use (Get more juice by having limes at room temp or put in bowl of warm water several minutes, then roll under palm of hand on flat surface before squeeze/ream/juice)
  • for zest (colored part of the peel, not the white pith underneath - too bitter) - use a zester, paring knife or vegetable peeler - can be more finely chopped. Put dried lime zest in airtight glass container in cool/dry place (best to use organically grown = no pesticide residue on the skin)

Wishing you good pickins', Nancy

2 comments:

Anonymous said...

I can smell them limes from here! zesty!-C

Kristin Summerlin said...

Reading this made my mouth water... Can taste the sour. I like to put citrus fruits in my 3-tiered hanging copper basket, just to look at them.