|
Lime
(Citrus rutaceae spp,)
Originally from Asia, limes are found in many tropical countries around
the world: Tahiti, Mexico, Brazil and Iran.
 
Today most limes used in the United States are grown and shipped from
California, Florida and Mexico.
Limes are available year around with peak June to August.
|
|
| Interesting Facts: Key Limes are
actually grown in commercial quantities in Mexico....The Florida Key Lime industry was
destroyed by bad weather and disease decades ago. Small organic farms do produce a small
cottage industry today, however. |
| Handling Tips and General Information: |
Similar in flavor to the lemon, limes are a little sweeter with less acid. Sweet limes
are very popular in tropic and sub-tropic areas of the world. Only the higher acid
varieties are grown in the United States. Persian is the most popular commercial variety,
with a smaller but similar variety grown in California called Bearss. Mexican Limes are
tarter, smaller in size, oval shaped, with thin leathery green-yellow skin. Key Limes
belong to this variety.
When purchasing limes, look for bright green or yellow-green fresh looking, shiny
limes with firm texture, heavy for size. Avoid dull, brown spotted or light limes.
Limes come packed 60's, 70's, 94's, and 160's per flat or case. U.S. No. 1 Firm are
fairly well formed, fairly smooth, free from decay or end breakdown, and should not have
any brownish rind marks, unhealed skin breaks, hard or dry looking skins. They should have
a bright green skin.
An average case or flat (two layers per pack) has a minimum 42% juice yield. Each lime
yields 3/4 oz or 1 1/2 tbsp. juice per average medium (2 1/2 oz.) lime.
For more information follow this link LIME
|
|
