Zesty limes

Limes are the perfect accompaniment for summer parties. Their sharp acidity adds zing to any celebration.

HEALTH BENEFITS
Like all citrus fruits, limes are packed with vitamin C, an important antioxidant that protects your body against free radicals and is vital for maintaining a strong immune system.

Limes also contain flavonoid compounds that have antioxidant and anti-cancer properties and are said to have an antibiotic effect.

They’re a good source of vitamin B6 too, as well as potassium and limonene, an important phytochemical.

Limes are fat- and cholesterol-free, low in kilojoules and a good source of fibre.

CLEVER KITCHEN TIPS
Roll limes in the palm of your hand or on a flat surface to help extract the juice. You can also place them in the microwave for a few seconds to aid juice extraction.

Choose organic limes for zesting. Conventionally grown ones may have pesticide residue on the skin. Wash before use.

The zest of limes is particularly flavourful. To make the grating easier, freeze the limes for a few minutes. Grate only the green outer skin as the white inner pith is too bitter to be used in food.

Squeeze the juice of extra limes into an ice-cube tray, then transfer the frozen juice cubes to a plastic bag. Use the frozen cubes in cocktails, marinades and dressings.

BUYING AND STORING
Choose bright green limes with smooth, shiny skins. They should give slightly when pressed, as this means the fruit has a high juice content. Limes should have a thin green rind with pale green pulp.
Store at room temperature in a well ventilated space. To keep for longer periods, store in the refrigerator for up to 10 days. Bring to room temperature before use.

SHORT ORDERS
Zesty lime salt
For picture-perfect cocktails, combine coarse sea salt and the zest of one lime. Halve one lime and run the cut side along the rim of the glass. Press the rim of the glass into the lime salt, shake up your tipple of choice and serve. The salt can also be used to add a fresh acidity to fish and chicken.

Vanilla and lime sugar
Blitz castor sugar, the zest of 2 limes and the seeds of one vanilla pod in a food processor. Sprinkle over plums, peaches and apricots and grill over the braai.

Asian lime dipping sauce
Mix together soya sauce, lime juice, finely grated ginger, castor sugar and chopped red chilli. Serve as a dipping sauce with spring rolls, steamed prawns, rice paper rolls and tempura vegetables.

Grilled limes
Cut limes in half and brush with olive oil. Sprinkle with salt and roast over the barbecue until they start to caramelise. Serve with grilled fish.

Sparkling limade
Heat 1 T castor sugar and 1 cup water, stirring until the sugar’s dissolved, then leave to cool. Add
1 cup lime juice. Next, fill a jug with crushed ice, add the lime syrup and top up with sparkling water or wine.