Seasonality
Late Summer/Fall
Quick Tips
How to cook with limes
I primarily keep limes on hand for the juice and zest, which add brightness to recipes that I feel have something missing. Key limes are good for desserts (obviously, the key lime pie). Occasionally I will sear limes when I’m grilling or sauteeing other vegetables.. Just use caution, as limes can react with cast-iron skillets that haven’t been seasoned, well enough causing a color/flavor issue.
How to buy limes
Look for limes void of blemishes, cuts, brown spots, and soft spots. They should have a glossy sheen, a deep green color, and give just slightly when pressed.
How to store limes
Store limes in the refrigerator crisper for up to a month, or at room temperature for about a week. If storing in the refrigerator, remove the limes from the refrigerator a couple hours before using.
Varieties
Persian
Kaffir
Key
About
For cooking, there are three main kinds of limes I use: Persian, Key, and Kaffir. Persian limes, a cross between key limes and lemons, are typically what is sold in stores. Key limes are smaller, but pack a more intense flavor and tend to be juicier. Kaffir limes are less about the lime and more about the leaves, primarily used in Thai cooking.
Limes are picked slightly unripened. When left to ripen, they turn yellow and no longer have the lime flavor we know and love. I like lime juice to brighten up Mexican/Latin food I make, and of course, margaritas. I also like to add it to seasonal citrus curds. In a pinch, I’ll swap lime juice for lemon juice (and vice versa). Lime juice has a bit punchier of a flavor, so I tend to use a bit less.
During lime season, I will zest and juice limes to freeze in ice cube trays. Lime juice will last for a few months in the freezer and can be a lifesaver after the season has ended.
All Vegetarian Lime Recipes
Avocado Quesadilla with Chipotle Black Beans
Avocado Salad with Chickpeas
Black Bean Quesadillas with Garlicky Shishito Peppers
Black Bean Salad with Roasted Sweet Potatoes
Black Bean Tacos with California Avocado-Sweet Corn Salad
Black Bean Tostadas with Avocado Salad
Black Bean Tostadas with Chipotle Butternut Squash
Caramelized Cauliflower Salad
Chipotle Black Bean and Rice Skillet
Chipotle Lentil Tacos with Avocado and Microgreens
Chipotle Sweet Potato and Brown Rice Egg Skillet
Chipotle Sweet Potato Quesadilla with Cilantro Gremolata
Chipotle Sweet Potato Taco Salad
Chipotle Sweet Potato Tacos with Black Beans and Guacamole
Cilantro Sweet Potato Tostadas
Cold Noodle Salad with Cabbage
Curry Chickpea Burgers with Coconut Cabbage Slaw
Ginger Lime Fizz (Non-Alcoholic)
Ginger-Soy Cabbage Quinoa Slaw
Green Curry with Potatoes and Chickpeas
Grilled Chipotle Peach Salad
Grilled Sriracha-Tahini Sweet Potato Skewers with Halloumi
Halloumi Burrito Bowl with Roasted Potatoes and Guacamole
Harissa and Avocado Grilled Cheese Sandwich
Mediterranean Flatbread
Minted Summer Couscous with Watermelon and Feta- Simply Ancient Grains
Peanut Sauce | Cooking Component
Roasted Broccoli Peanut Noodles
Roasted Chipotle Sweet Potato and Sorghum Salad
Roasted Five-Spice Pumpkin Soup
Roasted Tomato Salsa
Saving the season: Lemons
Shaved Brussels Sprout Potstickers
Spicy Peanut Sauce Noodle Bowl
Spinach Enchiladas with Lentils
Spinach Salad with Avocado and Sesame Roasted Almonds
Steel Cut Oats with Citrus Curd
Stuffed Hatch Chiles with Cilantro-Lime Yogurt
Summer Vegetarian Tacos with Avocado Cream
Sweet Potato Wedges with Peanut Sauce
Three-Grain Grilled Vegetable and Feta Salad
Turmeric Cauliflower Egg Skillet
Vegetarian Breakfast Burritos
Vegetarian Nachos with Chipotle Sweet Potatoes
Zucchini Sweet Corn Hash Egg Skillet