Limes should be heavy for their size and firm with smooth, shiny skins. Persian/Tahiti limes are bright green in color. Key/Mexican limes are more yellow-green.
Avoid limes that are light in weight, shriveled, spongy, or significantly discolored.
Short-term storage recommendation (7 days or less)
50-55° F/10-13° C
85-95% relative humidity
Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.
21 to 28 days.
Pitting and discoloration of skin are indications of chill damage.
Limes are sensitive to ethylene; exposure to the gas may cause skin deterioration and increase the fruit’s susceptibility to decay. Store away from ethylene-producing fruits and ripening rooms.
Low humidity may cause limes to lose moisture, resulting in shriveling and loss of juice.
Pebbly brown or black skin is an indication of bruising or decay caused by rough handling.
Serve grilled corn on the cob with a mixture of crema, lime juice, roasted and minced Jalapeno chile peppers, and chopped cilantro on the side.
Marinate skirt steak in olive oil, lime juice, minced garlic, sliced red onions, cumin, salt, and pepper; grill and slice; serve with fresh lime wedges.
Major production areas include California, Florida, and Mexico.
Limes are tart like a lemon, with sweet undertones.
Citrusy rind with a juicy, pulpy center.
Pair with cilantro, corn, garlic, Jalapeno chiles, red onions.
1 medium lime = 2 tablespoons juice
3 medium limes = 2 teaspoons zest (grated peel)
82% usable product
Serving Size 1 lime (67g) grams
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 7g3%
Dietary Fiber 2g7%
Total Sugars 1g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.