ORIGIN
Limes originate from Southeast Asia. Our limes come mainly from Brazil and Mexico.
You might instinctively make a sour face at the sight of this citrus fruit. Logical, but still, lime juice is a real seasoning in many dishes. Limes are slightly smaller than lemons, but they more than make up for it with their unparalleled freshness, juiciness, and fragrance.
Limes originate from Southeast Asia. Our limes come mainly from Brazil and Mexico.
The extremely sour taste is characteristic of the lime. But how do they differ from lemons? The difference is mainly in the flesh. Lime flesh is juicier, more aromatic, fragrant, and fresher compared to lemons.
As mentioned earlier, limes are exceptional seasonings. They infuse dishes, beverages, and sauces with a refreshing flavour. You can use both lime slices and juice to achieve the desired taste. Additionally, the lime’s grated zest is often used in recipes. A word of advice: when grating, focus on the green part, as the underlying white part has a bitter taste.
Limes are ripe when they have a firm, green skin. With time, the skin gradually turns yellow, but the lime can still be used, provided it hasn’t become hard.
The best flavour is preserved when limes are stored at room temperature. However, they will last longer in the fridge. You can keep them refrigerated and bring them to room temperature before use for optimal taste.
Did you know that you can also use lime to preserve other fruits for longer? Sprinkle the juice over apple, pear, banana or avocado, for example, to prevent discolouration. It works wonders.
Limes are great vitamin C sources, providing a vital boost to your immune system. Lime is also high in fibre, vitamin B, iron, magnesium and potassium.
Limes originate from Southeast Asia. Our limes come mainly from Brazil and Mexico.
The extremely sour taste is characteristic of the lime. But how do they differ from lemons? The difference is mainly in the flesh. Lime flesh is juicier, more aromatic, fragrant, and fresher compared to lemons.
As mentioned earlier, limes are exceptional seasonings. They infuse dishes, beverages, and sauces with a refreshing flavour. You can use both lime slices and juice to achieve the desired taste. Additionally, the lime’s grated zest is often used in recipes. A word of advice: when grating, focus on the green part, as the underlying white part has a bitter taste.
Limes are ripe when they have a firm, green skin. With time, the skin gradually turns yellow, but the lime can still be used, provided it hasn’t become hard.
The best flavour is preserved when limes are stored at room temperature. However, they will last longer in the fridge. You can keep them refrigerated and bring them to room temperature before use for optimal taste.
Did you know that you can also use lime to preserve other fruits for longer? Sprinkle the juice over apple, pear, banana or avocado, for example, to prevent discolouration. It works wonders.
Limes are great vitamin C sources, providing a vital boost to your immune system. Lime is also high in fibre, vitamin B, iron, magnesium and potassium.
| Energy (kcal) | 32 kcal |
| Energy (kJ) | 135 kJ |
| Fat | 2,5 g |
| of which saturates | 0 g |
| Carbohydrates | 2 g |
| of which sugars | 1,9 g |
| Fibre | 2,8 g |
| Protein | 0,5 g |
| Sodium | 2 mg |
| Vitamin C | 45 mg |
