Limes

Stronger and more acidic than a lemon, limes are often used to provide a tart taste to food dishes. They can be used much in the same way as lemons to flavour a wide range of sweet and savoury dishes, such as cakes, puddings, biscuits, casseroles and sauces. The juice is also popularly added to daiquiris, margaritas and other tequila drinks. In Middle Eastern cooking, limes are dried whole and then added to other dishes; as the lime moistens and softens, it releases its flavours slowly into the food.

The peel of the lime may be pale or dark green; however, if the skin is yellowish, then this usually means that lime has lost its tang.

Persian Lime

This is the lime variety most commonly found in food shops. It is the largest and juiciest of all the limes.

Florida Key Lime

The key lime is much smaller and rounder than the more common Persian lime - approximately one quarter of the size. It is yellowish green in colour, with a more intense acidic flavour, and less juicy pulp. It is commonly used to make desserts and sweets, such as Key lime pie.

Kaffir Lime

Although not considered to be a direct member of the lime species, the Kaffir lime (or Kieffer) is still linked to the lime family. It has a bumpy outer skin and is approximately the same size as a golf ball. Although the flesh from this fruit is not edible, the grated peel and leaves are commonly used as seasonings in Southeast Asian recipes for meat, poultry, fish, vegetables, marinades and chutneys.