Try an Exciting Recipe that Uses Lime

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All Recipe’s Lime Recipes

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.

  • Brazilian Food – Best Recipes – Latest Trends
  • Cuban Food – Salsas
  • Mexican Food –Tacos
  • Cocktails / slushies / Punches / Spritzers
  • Caribbean Food – Jerk Style
  • Fresh + Grilled Fruit
  • Grilled Lime Cheeks
  • Pumpkin + Vegetable Curries
  • Quinoa + Rice Salads
  • Vegetable Fritters
  • Mayonnaise / Aioli / Dressings / Dips
  • Ceviche / Marinades
  • Pork Ribs – Slow Cooked / BBQ
  • Chicken + Turkey
  • Fish + Shellfish – Grilled / Steamed / Baked / Fried + Bbq
  • Oysters – Dressings / Vinaigrettes
  • Thai Food
  • Vegetables / Fruit + Green leaf  Salads
  • Soups
  • Mojos
  • Popcorn – Chilli + Lime
  • Cakes / Cheesecakes / Lime Tarts / Jelly
  • Sundaes / Frozen Yoghurt / Ice – Creams + Sorbets
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.”     

Get inspired and connect on all recepies  for amazing Lime recipes.

Detox lentil-lime soup recipe

The trick of a truly amazing lime soup is to use fresh lime juice and add it right at the end to preserve its incredible flavour. This soup contains the juice of almost 10 limes, which makes it a true detox aid. Springtime is perfect to cleanse and lentils provide needed protein that assists in phase-two liver detoxification. Limes will produce more juice when warm, so consider storing them on the counter or putting them in hot water before juicing. Lentils are one of the easiest legumes to digest and have been shown to help reduce belly fat. This soup freezes well so make a double batch and take it to work for lunch!


6 cups (1.5 L) broth (chicken or vegetable)
1 bay leaf
3 cups (750 mL) dried organic red lentils
3 tbsp (45 mL) water
2 cups (500 mL) onions, chopped
3 garlic cloves, minced
3 tbsp (45 mL) whole cumin seed
1 tbsp (15 mL) turmeric
2 cups (500 mL) kale, finely chopped
1/4 cup (60 mL) extra virgin olive oil
1 cup (250 mL) fresh lime juice
Sea salt to taste

  1. Rinse dry red lentils in cold water, over and over until water runs clear. In a large pot, combine broth, bay leaf and lentils. Bring to boil.
  2. Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
  3. In skillet over medium heat add onion, garlic and sea salt with bit of water and sauté until translucent (about 10 minutes).
  4. Break the shell of the whole cumin seeds by lightly grinding them in a mortar and pestle. The seeds should still be visible when you are done.
  5. Add turmeric and ground cumin seed into the onion mixture and sauté for 5 more minutes.
  6. Mix sautéed onion spice mixture and chopped kale into the cooked lentils. Simmer for 15 minutes over a medium heat to blend flavors.
  7. Turn off heat. Add lime juice and olive oil at the last minute to preserve the taste and nutrients.
  8. When reheating, gently warm over a low heat.

Makes 10 cups.

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