Key Lime Recipes For Key Lime Season
Quick: What’s the first thing you think of when someone mentions Key limes? Key lime pie, most likely.
Smaller, rounder, less acidic more fragrant than their more traditional relative and with a thin, leathery skin, the Persian/Tahitian lime, the Key Lime is used in many tropical cuisines throughout the world.
It’s also known as the Mexican or West Indian lime—although it originated in the Indo-Malayan region of southern Asia.
Key lime juice can be used in place of regular lime juice in anything, from cocktails to salad dressings (including fruit salad, where just a squeeze will suffice), on chicken and fish/seafood, in marinades, sauces and soups.
It’s Key lime season: June through August (although National Key Lime Pie Day is September 26th). So check out the recipes below, along with these articles on Key limes.
Key limes didn’t originate in the Florida Keys, but they were brought there by Spanish and Portuguese explorers in the early part of the 16th century;.
> The history of Key Lime Pie.
> The different types of limes.
> How to store lemons, limes and other citrus fruits.
From fruit salads to fudge and lemon curd, we love Key lime juice in:
Use Key limes in any lime-accented cocktail: Caipirinha, Daiquiri, Dark and Stormy, Gimlet, Lime Rickey, Margarita, Mojito, Moscow Mule, Pisco Sour.
Squeeze it into sparkling water or a soft drink.
Don’t forget iced tea (especially herbal iced tea).
And certainly, don’t forget limeade: