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Archive for Beverages

TIP OF THE DAY: Agua Fresca, The Latin American Cooler

Agua Fresca
[1] Turn your favorite fruits into agua fresca (photo courtesy and recipe chart below Good Eggs).

Watermelon Agua Fresca

[2] If you can borrow a tap dispenser, it’s more convenient than pitchers (photo courtesy Flavor & The Menu).

 

It’s heading above 90 degrees and humid here for the next few days, and we’re planning enough cool drinks to tide us over.

Beyond water, sparkling water and our cache of diet soft drinks, we’re making a few quarts of agua fresca. In Spanish, agua fresca means fresh water; but in culinary terms, the water is combined with fresh fruit juice. The result: refreshing cold drinks that are sold by street vendors and at cafés throughout Latin America.

A traditional agua fresca is an infused, sweetened water, flavored with fruits and/or vegetables. Nonalcoholic and noncarbonated, in the U.S. a similar drink is called a cooler.

Agua fresca is also available bottled, in numerous flavors, and is made from scratch at home.

The recipes can include a combination of fruits or veggies, flowers, herbs and/or spices, cereals, seeds, even almond flour. The result is often a more complex layering of flavors than American lemonade and limeade.

Agua de horchata, a very popular recipe, is made of ground raw rice spiced with cinnamon.

Other ingredients include flowers (hibiscus), herbs (sorrel), grains (alfalfa, barley, oats, rice), nuts and seeds (almond flour, chía). Try incorporating some of these after you’re already pleased with a basic fruit and/or vegetable recipe.

HAVE AN AGUA FRESCA PARTY

Make a few flavors and supply a choice of garnishes.

Depending on your guests, a choice of clear spirits—cachaca, gin, tequila, vodka—may also be welcome.

  • Fruits: banana, cantaloupe, cucumber, guava, mango, orange, papaya, passionfruit, pineapple, strawberry, watermelon
  • Tart juice complement: lemon, lime, tamarind
  • Garnishes: basil, cucumber wheel, jalapeño, lemongrass, mint, sliced and notched fruit
  •  
    For a vegetable component, cucumber is the most popular (with lime and mint or pineapple). But you can turn to other juices: carrot juice and apple or pineapple, beet juice and berries, etc.

    Keep it light: save the kale and broccoli for the juice bar.

    Chill the drinks in the fridge, but also have a supply of ice cubes.

     

    As an on-trend American update, you can substitute coconut water for all or part of the water in your recipe, especially delicious in this pineapple agua fresca recipe with lemongrass.

    Here’s the agua fresca recipe template. Unleash your inner mixologist and mix different flavors of juice, to create your own signature recipes.

    Agua Fresca Recipe

     

    AGUA FRESCA KEGGER

    A melon tap turns any large, seedless watermelon into a keg (or punch bowl, for a younger crowd), ideal for filling with watermelon-based beverages.

    Simply hollow out the melon, insert the tap and fill it with your beverage of choice.

    A fun element at a gathering, your guests will have a memorable time of dispensing their drinks from a watermelon.

    Serve it as a finale to the last event of the summer.

    Just fill the watermelon with watermelon agua fresca.

    For a hit of alcohol, you can find watermelon-flavored vodka from Smirnoff, Three Olives, Pinnacle (Cucumber Watermelon), UV (Salty Watermelon) and others.

    In the fall, you can do the same with a pumpkin and apple cider (and apple vodka, of course).

     

    Watermelon Agua Fresca In Melon

    [3] A melon tap, available on Amazon, turns a watermelon into a keg (photo courtesy Bradshaw International).

     

      

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    TIP OF THE DAY: Make Flavored Ice Cubes

    Today’s tip is to make flavored ice cubes. They’re the easiest way to add dazzle to everyday drinks, be they club soda, juice, soft drinks, mocktails or cocktails.

    We have long made “party ice cubes” that deliver big impact with no effort beyond freezing a liquid in an ice cube tray.

    The benefits of flavored ice cubes:

  • They don’t dilute the drink as plain ice cubes will.
  • They add extra flavor(s).
  • They colors provide visual appeal.
  • There’s something more to drink when the cubes melt.
  • You get exercise your inner mixologist.
  •  
    OUR FAVORITE WAYS TO USE FLAVORED ICE CUBES

  • Coffee & Tea Ice Cubes. They keep iced coffee and tea intensely flavored to the end. You don’t need to specially brew the coffee or tea if you use leftover coffee from the pot or re-brew tea bags or leaves (they may make weaker tea, but are still good for cubes). Herbal tea ice cubes can also be added to a glass of club soda or juice.
  • Juice For Cocktails. Make cranberry cubes for the Cosmos, pineapple juice for the Pina Coladas, tomato juice for Undiluted Marys. You can make beef bouillon ice cubes for a “Beefy Mary” (a.k.a. Bloody Bull or Bull Shot). Freeze clam juice for a Bloody Mariner/Bloody Caesar.
  • Carbonated Mixers. Whether tonic water for a G&T or cola cubes for a Rum & Coke, or tonic water, these mixers come with a bonus: You can use the flat soda that often results at the bottom of a large size. But you can create new “sodas” as well. One of our favorite summer combinations is lime soda ice cubes in raspberry soda, for a raspberry-lime rickey.
  • Wine Ice Cubes. Make them for sangria, or to keep your poolside wine chilled.
  • Combination Ice Cubes. Add small berries, diced fruit, shredded basil or dill to the cubes: whatever adds to the drink.
  •  
    WHAT ABOUT FREEZING FRUIT DIRECTLY?

    You can freeze any high-moisture fruit, such as:

  • Berries
  • Grapes
  • Melon balls
  •  
    They’ll defrost more quickly than frozen liquid, so consider a combination of frozen fruit and flavored ice cubes.

    MIX & MATCH CHECKLIST

    Soft Drink Mixers

  • Bitter lemon
  • Cola or root beer
  • Flavored seltzer
  • Ginger ale/ginger beer
  • Lemon-lime (7 Up, Sprite, etc.)
  • Other fruit soda: cherry, grape, orange, etc.
  • Tonic water
  •  
    For Creamy Drinks

  • Coconut milk
  • Cream, milk or half and half
  • Eggnog
  • Melted ice cream
  •  
    Juices: Sweet

  • Apple cider
  • Coconut water
  • Cranberry juice
  • Grape juice
  • Grapefruit juice
  • Lemonade or limeade
  • Orange juice
  • Pineapple juice
  •  
    Juices: Savory

  • Brine (save the juice from pickles!)
  • Clam juice
  • Olive juice
  • Tomato juice or V–8
  • Wheatgrass or other vegetable juice
  •  
    MORE ICE CUBE IDEAS

  • Chocolate Ice Cubes
  • Coconut Water Ice Cubes
  • Coffee Ice Cubes
  • Flower Ice Cubes
  • Frozen Fruit Ice Cubes
  • Herb Ice Cubes
  • July 4th Ice Cubes
  • Layered Color Ice Cubes
  • Lemonade Ice Cubes
  • Strawberry-Thyme Ice Cubes
  • Tea, Coffee Or Lemonade Ice Cubes
  • Watermelon Ice Cubes
  • Wine Ice Cubes
  •  

    Fruit Juice Ice Cubes
    [1] Fruit juice ice cubes at Fig & Olive.

    Coffee Ice Cubes
    [2] Coffee ice cubes for iced coffee, or any coffee cocktail (Black Russian, White Russian, Espresso-tini, anything with Kahlúa), from the Angelica Kitchen.

    Strawberry Ice Cubes
    [3] Crushed strawberry and thyme ice cubes at Shari’s Berries.

    Pineapple Ice Cube
    [4] A cube of frozen pineapple at Hakkasan | NYC.

    Colored Ice Cubes

    [5] A stack of flavors from from Mihoko’s 21 Grams.

     
     
    OTHER WAYS TO USE YOUR ICE CUBE TRAYS

    When you’re not using them for ice, here are other things to freeze in your ice cube trays.

      

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    TIP OF THE DAY: Lady Liberty Lemonade, Sangria Or Cocktail

    Here’s a very quick, yet very high-impact, trio of drinks for July 4th weekend. One has no alcohol, one is lightly alcoholic and one is full-cocktail.

    Call them Lady Liberty Lemonade or Lady Liberty Sangria; or add gin, tequila or vodka for a Lady Liberty Cocktail.

    Even if you have time for nothing else, you can make this!

    The amounts needed will vary depending on the size of your pitcher.

     
    RECIPE #1: LADY LIBERTY LEMONADE

    Ingredients

  • 1-2 cans frozen lemonade concentrate
  • 1 pint strawberries
  • 1 pint blueberries
  • 2 large apples
  • Star cookie cutter
  •  
    Preparation

    To serve with ice cubes, prepare a can of lemonade and freeze it in ice cube trays, five hours in advance or overnight. This keeps the drink ice-cold without diluting it.

    1. PREPARE the lemonade according to package instructions.

    2. WASH the fruit. Slice the apples, cut the slices into stars, and add all the fruit to the pitcher of lemonade. Chill in the fridge until ready to use.

    RECIPE #2: LADY LIBERTY SANGRIA

    Club soda added to this recipe serves two purposes: to add fizz to a still wine sangria, or to dilute the drink to a lower-alcohol, lower-calorie spritzer.

    Ingredients

  • 1-2 bottles of Prosecco or still, light white wine (see list below)
  • 1 cup white cranberry juice (plus extra if desired for ice cubes)
  • 1/2 to 1 cup triple sec (clear orange liqueur)
  • 1 pint strawberries, washed and halved
  • 1 pint blueberries, washed
  • 2 large apples, washed
  • Star cookie cutter
  • Optional: club soda
  •  
    Preparation

     

    Lady Liberty Lemonade
    [1] The addition of red, white and blue fruits makes this drink a celebration.

    Mionetto Prosecco

    [2] For sparkling sangria, use Prosecco, an Italian bubbly.

     
    To serve with ice cubes, freeze white cranberry juice in ice cube trays in advance.

    1. SLICE the apples, cut the slices into stars, and add all the fruit to a pitcher. Top with the wine, liqueur and juice, and stir gently to combine. Refrigerate until ready to use.

    2. FILL glasses and top off with club soda.
     
    RECIPE 3: LADY LIBERTY COCKTAIL

    Substitute gin, tequila or vodka for the wine in recipe #2.
     
     
    LIGHT WHITE WINES

    These wines are light enough for the hottest days of summer. Consider picking up varieties that you haven’t had before. Even if they won’t unseat your current favorite to drink as is, they will blend beautifully into the sangria.

  • Albariño
  • Aligote
  • Assyrtiko
  • Chablis
  • Chenin Blanc
  • Cortese/Gavi
  • Gargenega
  • Grenache Blanc
  • Muscadet
  • Picpoul de Pinet
  • Pinot Blanc
  • Pinot Grigio/Pinot Gris
  • Sauvignon Blanc
  • Soave
  • Verdejo
  • Verdicchio
  •   

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    TIP OF THE DAY: Cut The Calories In Thai Iced Tea & Thai Iced Coffee

    Thai Iced Tea

    Thai Iced Coffee
    The milky swirl of Thai iced tea or coffee is a visual treat (photo #1 courtesy Wife Mama Foodie, photo #2 courtesy Hella Good).

    Homemade Sweetened Condensed Milk

    [3] Want to make your own sweetened condensed milk? Here’s the recipe, from Gluten Free On A Shoestring.

     

    June is National Tea Month, time for an article on a type of iced tea not yet as broadly served in the U.S. as we think it should be. The easy recipe follows.

    For those who already know and love Thai iced tea or coffee but not the overload of sugar, we have a solution below. But first, some history about the drinks.

    WHAT IS THAI ICED TEA?

    Thai iced tea, known as cha-yen in Thailand (cha is the word for tea), is served in Thailand, Vietnam, elsewhere around the Pacific Rim and in Thai restaurants around the world. It is made from strong-brewed black tea—typically Ceylon tea—and sweetened condensed milk, which adds creaminess, body and mouthfeel.

    For visual appeal, the deep amber tea and white sweetened condensed milk (and often, evaporated milk) are swirled together or layered. The drink can be topped off evaporated milk, coconut milk, half and half or whole milk. It is sweetened with lots of sugar (local to the the South Pacific), and often served over crushed ice.

    The brewed tea can be enhanced with spices, such as cardamom, clove, nutmeg, orange blossom water, star anise and tamarind. If you like chai tea with milk and sweetener, you are likely to enjoy Thai iced tea.

    The countries where it’s most popular are known for hot, steamy summers. Thai iced tea is a welcome refreshment—and a complement to spicy food. If your neck of the woods is as hot and steamy as ours is, it’s time to try the recipe.

    THE HISTORY OF THAI ICED TEA

    In hot countries before refrigeration, where fresh milk was hard to come by, evaporated milk and sweetened condensed milk were used in coffee, desserts and other recipes requiring milk (including Key lime pie).

    The precise birth date of what is now known today as Thai tea is uncertain. Americans and Europeans living in Asia brought evaporated milk and sweetened condensed milk—first available in 1856—for their tea and coffee [source].

    One source suggests that “It was probably introduced during the time of Field Marshall Pibul Songkram [1938 to 1944] who seemed to favour Western habits as being civilized” [source]—hence the ice and milk in tea, previously only a hot drink.

    Tea is a relatively new crop in Thailand, brought in by the Chinese in the 1880s to supplant opium as a cash crop to [hopefully] curb drug trafficking. The tea became a street food staple [source]. The British and other foreigners in Thailand had their own supply of tea.

    Why is the tea often very orange in color? After the tea was brewed for the master, the domestic workers took used leaves that would have been discarded, to brew tea for themselves. The flavor and color of this second infusion were faded, so orange color and flavoring were added to make a more appealing brew.

    The tradition of orange color became a tradition of Thai brewed tea [source]. (See photo #4, below.)

    Thai iced coffee followed much later, in the postwar 20th century.

     
    WHO INVENTED EVAPORATED MILK & SWEETENED CONDENSED MILK?

    Both products were invented by Gail Borden, who subsequently formed the dairy company that bears his name.

    In 1852, Borden was traveling transatlantic when the cows aboard ship became too seasick to provide milk (there was no refrigeration in those days to keep milk fresh). He began to experiment, and two years later produced a canned milk that did not go sour at room temperature for three days after the can was opened.

    Borden received a patent for sweetened condensed milk in 1856 and began commercial production the following year. Unsweetened condensed milk, now called evaporated milk, took more time to perfect since it didn’t have the sugar to inhibit bacteria growth. It was finally canned successfully in 1885.

    In the days before refrigeration, both evaporated and sweetened condensed milk were used more than fresh milk in households, because they were less likely to spoil and harbor harmful bacteria.
     
     
    THE DIFFERENCE BETWEEN EVAPORATED MILK AND SWEETENED CONDENSED MILK

    The quickest explanation is in the names: sweetened condensed milk has added sugar and evaporated milk doesn’t. It is also much thicker: Evaporated milk pours like regular milk, but sweetened condensed milk pours like molasses. They are not interchangeable in recipes, but both can be used in coffee.

  • Evaporated milk is fresh cow’s milk from which about 60% percent of the water has been removed by evaporation. It’s then homogenized, fortified with vitamins and stabilizers, canned and sterilized. The heat from the sterilization gives the milk a bit of a caramelized flavor, and makes the color slightly darker than fresh milk. Evaporated milk was originally called unsweetened condensed milk, although that term is no longer used.
  • Sweetened condensed milk also has about 60% percent of the water removed, then sugar is added as well as vitamin A. Condensed milk contains 40% to 45% sugar, but it means that no (or less) added sugar is required in the recipe. Condensed milk requires no sterilization, since sugar is a natural inhibitor of bacteria growth. It is darker and more yellow in color than evaporated milk.
  •  

    THAI ICED TEA OR ICED COFFEE RECIPE

    Substitute strong-brewed coffee for the tea, with spices as desired (here’s the recipe for Thai Iced Coffee).

    You can chill the drink in the fridge, for enjoyment without the dilution of ice cubes.

    Ingredients

  • 3/4 cup black tea leaves (approximately 3 ounces)
  • Optional spices: cardamom, ground tamarind, nutmeg, star anise or others (cinnamon works for us), to taste
  • 6 cups boiling water
  • 1/2 cup sugar (or equivalent noncaloric sweetener)
  • 1/2 cup sweetened condensed milk
  • 1 cup evaporated milk to top (you can substitute coconut milk, half and half or whole milk)
  • Crushed ice
  •  
    Preparation

    1. STEEP the tea leaves (and any optional spices) in boiling water for 5 minutes. Strain out the tea leaves. Using an infuser (tea ball) makes this step easier.

    2. STIR in sugar while the tea is still hot, until dissolved; then stir in condensed milk.

    3. COOL to room temperature or ideally, chill in the fridge.

    4. ADD ice to tall iced tea glasses and pour in tea mixture until glasses are roughly 3/4 full. Slowly top off glasses with evaporated milk.
     
    VARIATIONS

    If you find yourself in the Pacific Rim, you can have what Americans think of as iced tea.
     

  • Dark Thai iced tea (cha dam yen) is simple iced tea without the milk, sweetened with sugar.
  • Lime Thai tea (cha manao) is dark Thai iced tea flavored with lime. Mint may also be added.
  • Boba Thai iced tea, a modern fusion, adding the black tapioca balls used for Chinese bubble tea.
  •  

    Thai Iced Tea

    Thai Iced Tea Pops Recipe

    [4] Thai iced tea and [5] iced tea pops with added boba (tapioca balls). The orange color is a Thai tradition. Here are both recipes from Pineapple and Coconut.

     
    For Low Sugar Thai Iced Tea

    If you’re looking for unsweetened iced tea in the Pacific Rim, you may be out of luck. It’s the birthplace of sugar.

    But use the low-calorie or low-glycemic sweetener of your choice (Splenda, agave), and use evaporated milk instead of sweetened condensed milk.

    You’ve created a low-calorie Thai iced tea.
     
     
    A BRIEF HISTORY OF SUGAR

    Sugar is native to Southeast Asia. Three species seeming to have originated in two locations: Saccharum barberi in India and Saccharum edule and Saccharum officinarum in New Guinea.

    Originally, people chewed on the raw sugar cane stalks to enjoy the sweetness. Refined sugar appears around 500 B.C.E., when residents of what is now India began to make sugar syrup from the cane juice. They cooled it to make crystals that were easier to store and transport. These crystals were called khanda, which is the source of the word candy.

    Indian sailors carried sugar along various trade routes. In 326 B.C.E., Alexander the Great and his troops saw farmers on the Indian subcontinent growing sugar cane and making the crystals, which were called sharkara, pronounced as saccharum.

    The Macedonian soldiers carried “honey bearing reeds” home with them. But sugar cane remained a little known crop to most Europeans for the next thousand years, a rare and costly product that made sugar traders wealthy.

    In the 12th century, Crusaders brought sugar back to Europe from the Holy Land, where they encountered caravans carrying the “sweet salt.” Venice began to produce sugar in Lebanon to supply Europe, where honey had been the only available sweetener (beet sugar was not isolated until 1747). By the 15th century, Venice was the chief sugar refining and distribution center in Europe.
     
    HOW MANY TYPES OF SUGAR HAVE YOU HAD?

    Check out the different types of sugar in our Sugar Glossary.

      

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    TIP OF THE DAY: When Life Gives You Limes, Make Limeade

    Summer is lemonade season. But what about limeade, it’s oft-ignored sister?

    You can easily make a quart of limeade with a can of frozen concentrate. Limeade is a refreshing base for a cocktail. Fill a rocks or highball glass with limeade and ice; then add gin, tequila or vodka to taste.

    While frozen concentrate is slightly easier, this limeade recipe can be made in 15 minutes. Give it a try: Friends and family will find it more special, since its so much more rarely served than lemonade.

    RECIPE: LIMEADE

    We adapted this recipe from one by Elise Bauer of Simply Recipes. Prep time is just 15 minutes, plus chilling (or if you can’t wait, add ice cubes).

    As with any cold drink, it’s easier to make simple syrup rather than trying to get straight sugar to completely dissolve. It takes only as much time as the water to boil. If for whatever reason you don’t want to make simple syrup, superfine sugar is a second choice.

    For a more exciting lime flavor, the simple syrup is infused with lime zest. Grate extra lime zest for a glass rimmer.

    The proportion of sugar is a guideline. You can use less if you like your drink less sweet. Also, limes can have different levels* of tartness. If you want to hedge your bets, use only 3/4 of the simple syrup, taste the finished limeade, and decide if you want to add the rest.

    Ingredients For 1 Quart

  • 1 tablespoon grated zest (from 1 lime)
  • 1 cup lime juice (from about 4-6 Persian/Tahitian limes)
  • 3/4 cup to 1 cup granulated sugar
  • 3 cups water
  • Fresh mint sprigs
  •  
    Preparation

    1. MAKE the simple syrup: In a small saucepan, combine the sugar, one cup of water and the lime zest, and bring to a boil. Stir to dissolve any remaining sugar granules, remove the pot from the heat and set aside to cool.
    The amount of sugar is a guideline, it depends on how sweet you like your limeade and how tart your particular limes are.

    2. STRAIN out the lime zest: Place a strainer over a bowl or serving pitcher and pour the sugar syrup through it, straining out the zest.

    3. ADD the lime juice and 2 cups of water and taste. If it’s too sweet, add a bit more lime juice. Add several sprigs of fresh mint.

    4. CHILL or serve immediately over ice.

    Variations

  • Berry lemonade: Mix in berry purée (recipe). The limeade in photo #3 is deep purple from a cup of blueberries. Raspberry limeade is also terrific.
  • Cucumber lemonade: Peel and dice 1 large cucumber and purée in a blender with the simple syrup and lime juice [photo #4]. Garnish with a cucumber wheel. Add some gin or vodka!
  • Fizzy lemonade: Substitute sparkling water for one or both cups of the tap water.
  • Glass rim: Mix equal amounts of zest and coarse sugar in a shallow bowl. Dip the rims of the glasses 1/4 inch into a bowl of water, then twist in the zest-sugar blend [photo #2].
  • More intense flavor: Muddle mint leaves or cucumber slices in the pitcher for more mint/cucumber flavor.
  • Patriotic lemonade: For Memorial Day, Independence Day and Labor Day festivities, set out three pitchers: raspberry lemonade (red), plain lemonade (white) and blackberry lemonade (blue).
  • ________________

    *Limes have a slightly higher acid content: On average, it’s about 6% for limes and 4.5% for lemons. Lemons have more fructose (fruit sugar): 2% for lemons, and between 0.5% and 0.75% for limes. Sugar has a suppressive effect on the perception of sourness, so lemon juice will appear to taste a bit less sour than lime juice. The composition of acids in the two also differ. The acid in lemon juice is almost entirely citric acid, which also makes up most of the acid in limes. However, limes include about 10% each of succinic acid and malic acid which have an effect on their flavor. Source: Craft Cocktails at Home by Kevin Liu.

     

    Limeade Recipe
    [1] Mint is a delicious complement to limeade (photo Elise Bauer | Simply Recipes).

    Limemade Lime Zest Rim
    [2] Make a lime zest and sugar rim (photo courtesy Saint Marc Pub-Cafe | Huntington Beach, CA.

    Blueberry Limeade
    [3] Blueberry limeade, Here’s the recipe from Ciao Florentina.

    Cucumber Lemonade

    [4] Cucumber limeade: Just add sliced cucumbers. Here’s a recipe from Saveur.

     
    THE HISTORY OF LIMES

    It is believed that lemons derived from limes. In fact, if limes are left on the tree to fully ripen, they turn yellow and are indistinguishable from lemons. They’re harvested when green to prevent confusion at the market.

  • Persian lime. The principal supermarket lime, the Persian/Tahitian lime, originated somewhere in the Pacific Rim but more than that is unknown. It is believed to be a hybrid of the Key/Mexican/Bearss lime and citron, a variety of lemon. It may or may not have been hybridized in Persia; the Key/Mexican lime appears to have arrived in the Middle East and Africa, via Arab traders, by 1000 C.E. Crusaders brought it to Western Europe in the 12th and 13th centuries; however, mosaics of lemon and lime trees have been found in remains of Roman villas. The lime was first grown in large quantities in Persia (Iran) and Babylonia (Iraq).
  • Key lime. The Key lime/Mexican lime lime (small, round, yellow flesh) arose in South East Asia, in the Indo-Malayan region.
  • The names lemon and lime are derived from the same Arabic word, limun.
  •  
    The first known mention of limes in Western literature is Sir Thomas Herbert’s Travels, published in 1677. He speaks of finding “oranges, lemons, and limes” on the island of Mohelia off Mozambique.

    Here’s a full lime history, the difference between Persian/Tahitian and Key/Mexican limes, and a photo glossary of the different types of limes the world over.

    Our favorite example: The blood lime of Australia is red inside and out!

      

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