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Helpful Food Ideas
from former Sydney now Perth based Chef Christopher Byrom-Carter
197 things to do with Limes and counting, here are just a few to get your Inspirational juices flowing.
Extract from Limes ABC TV programme “The Cook and the Chef”
“The most important thing to keep in mind when buying limes is that there are two major varieties available in Australia. The most popular is the Tahitian Lime, a smooth-skinned seedless lime which is usually sold in its ‘lime-green’ state. While there’s absolutely nothing wrong with green Tahitians, Maggie and Simon are firm believers that it’s worth hunting out yellow Tahitian limes. Tahitians turn yellow when completely ripe. If you want the yellow ones, though, you’ll have to search for them; they need to ripen on the tree, so if you buy them green and wait for them to turn yellow they’ll be no good. Simon also suggests that Tahitian Limes can be placed in hot water for a few minutes in order to assist the release of oil from the skin.”
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