Limes Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus latifolia
Cooking, garnish, beverages, juicing.
Used frequently in juicing.
Good-quality Limes will be medium to large in size, smooth skinned, light to deep-green in color and firm but not too hard.
Avoid product that is too small, is soft, wrinkled, rough or has yellow skin.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
Lime slices or wedges should be bagged and refrigerated up to five days.
You should never freeze a whole lime, but lime juice or grated lime zest may be frozen for up to four months.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Limes are very low in Cholesterol, Saturated Fat, and Sodium. It's also a great source also a good source of Calcium, Iron and Copper, and an excellent source of Dietary Fiber and Vitamin C.
Amount per serving
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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