The End of the Lime: Some Top Tips

The End of the Lime, or, How Not to Waste that Precious Little Dehydrated Organic Golf Ball That’s Come All the Way from Mexico.

There they were, free for me to take, because otherwise they’d be thrown-out and wasted. Un-pretty, un-sellable, un-loved.

Did you know:  if you cut a lime in thirds, on the vertical axis, you get sections that yield the most juice. Different from the geometry of other citrus fruits.

These were so hard, I wasn’t sure I could even get a knife through them. Then I had the brain-wave to just throw one in with the chicken bones, zest and all, as the acidic element that helps those bones offer up their mineral goodness into the stock that is the basis of so many soups.  Despite my efforts to get this family eating lower on the food chain, when we do eat something with bones, I make the most of them this way.  All scraps (except Brassicas, which get bitter [though that may be a gospel I’m ready to question]) from leeks and onions and carrots and parsnips and bits of herbs and nettles and potato skins (if not green) and and and…

(I love this post on the wonderful blog Foodways Pilgrim on Potato Peel Broth)

In this case, I knew the stock was going to the agent of transformation for the leftovers from a curry my husband made for supper, to become, with  red lentils and some yoghurt, a soup. And there was the lime, looking forlorn, and I wanted to sour up that curry soup, and I wanted some of that calcium out of the chicken bones, and I just, maybe a bit recklessly, plopped it into the simmering stock.

(Here’s a great article on why not to use the word “curry” as I just did.)

In the morning, I strained the stock and examined the lime, and it had rehydrated in a beautiful way, and conferred it’s sharp bright lime-ness into the liquid.  Now I am bemoaning the times in life I’ve tossed Citrus Rocks.  Now I know to reconstitute them this way.

And the soup was delicious.

I wonder if just soaking in plain old water would work?

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PS On the Lime Shortage that’s causing prices to skyrocket:

PPS: A top tip from a very nice lady I met: put dried out lemons and limes briefly in a microwave if you have one for the freer flow of juice….

 

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