Limes can be used anywhere you would normally use lemons. They have the same ability to accentuate the flavours of a meal, while adding their own extra zing. A favourite in Asian cooking, their distinctive tangy, tart flesh and juice are delicious in both sweet and savoury dishes, used in drinks, or served in wedges alongside meals. Lime juice can also help to prevent fruit from browning. Limes are available in Australia from October through to May,

To Buy

Look for brightly coloured limes, with glossy skin. They should feel relatively heavy for their size, with no discoloured or wrinkled patches on their skin.

To Store

Store limes at room temperature, out of direct sunlight, for up to 1 week. Alternatively, store in the fridge for up to 2 weeks.

To Prepare

Rinse limes before slicing or zesting. If zest is required, use a fine grater, vegetable peeler or zester to remove the green skin (take care to avoid the bitter white pith). If juicing, roll limes firmly on a benchtop first – this helps to relax the cell walls, causing limes to yield more juice.