Other names: zest
Translations: ライムピール, Liepų Peel, الجير قشر, Vápno Peel, 라임 껍질을 벗기고, Limettenschale, Vápno Peel, ליים פיל, Креч Пеел, Limoenschil, Dayap Peel, चूने पील, Cáscara de lima, Лайм-Пив, 石灰皮尔, Лайм-Пил, Closca de llima, Лайм Обелете
Lime peel is the green outside skin of the lime fruit. You can actually peel it off with a sharp knife.
Colors: Bright Green and white
Flavors: Bitter, Sour
Mouthfeel: Firm with a bit of oiliness
Food complements: Beef, Chicken, Chick peas, Whipped cream, Pork, Vegetables, Cream, Fruit
Wine complements: Gewurztraminer
Beverage complements: Tequila, Rum, Ice tea
Substitutes: Lemon peel, Lime juice
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august
Choosing: Look for fruit that is firm but not hard with a fairly smooth skin. Whole limes should be free of blemishes. Some yellow patches are OK, but mostly green is desireable.
Buying: Limes are widely available in supermarkets and from fruit stands.
Procuring: In temperate climates, limes are easy to grow, small/dwarf varieties can be grown in containers indoors. Leave fruit on the trees until use as they will not rot and can be stored there much longer. Since most lime trees produce large quantities, people who have them are usually willing to give away excess fruit, but be sure to ask before taking from a tree on someone else' property.
Preparation and Use
Look for fruit that is firm but not hard with a fairly smooth skin. Whole limes should be free of blemishes. Some yellow patches are OK, but mostly green is desireable.
Cleaning: Some stores coat limes in a protective wax or oil, if using the peel this should be removed by washing in cold water.
Conserving and Storing
Lime peels can be dried and candied with sugar. Simply place in side a container and cover with sugar until use.