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Limes, the green-skinned cousin of lemons, are available year-round with bright green Persian limes being the type most widely sold. Their tart, lively flavour is a bit less acidic than that of lemons and goes great with the foods of summer-marinades, grilled meats and seafood, drinks, salads and desserts.

This isn’t surprising when you consider that limes are essential to the warm-weather cuisines of Southeast Asia, Latin America and the Pacific Islands. Just like lemons, this popular fruit has many culinary uses. The juice and peel not only add their refreshing tartness to a variety of dishes, but also enhance the flavors of other foods similar to salt. Limes are an excellent source of vitamin C.

  • Limes are available year round


  • Select firm, plump limes that are heavy for their size.
  • The peels should be brightly coloured, smooth and glossy. Small brown patches on the skin do no affect the quality.


  • Refrigerate limes in a plastic food storage bag for up to 2 weeks.
  • Wrap cut limes tightly in plastic wrap and refrigerate for up to 3 days.


  • Scrub limes thoroughly in warm, soapy water to remove surface wax and traces of insecticides. This is especially important if the peel will be used.
  • To make zest, use a sharp paring knife, or vegetable peeler and shave off the top most layer of peel (the coloured part only). Cut into narrow strips and use as a garnish.
  • To grate rind, cover the small hole side of a box grater with waxed paper, parchment paper, or plastic wrap. Gently move fruit up and down, removing only the coloured part of the peel (the white part is bitter).
  • To extract the maximum amount of juice, bring limes to room temperature or warm them in a microwave oven on HIGH for 15 seconds. Roll the limes on the counter with firm pressure to break up the juice sacs before cutting the limes crosswise into halves.
  • Use a reamer or juicer to extract the juice.
  • 1 lime is equal to:
    - 2 Tbsp. juice
    - 2 tsp. grated peel


  • Give grilled meats, poultry and seafood extra flavour by adding lime juice to marinades.
  • Toss freshly cut apples, bananas, pears and avocados with lime juice to prevent them from turning brown.
  • Squeeze fresh lime juice over melon, summer berries and tropical fruits-such as mangoes and papayas-for breakfast, brunch or dessert.
  • Brighten the taste of creamy salads by adding a touch of grated lime peel to Kraft Mayo Mayonnaise before tossing with salad ingredients.
  • Stir a bit of grated lime peel into your favourite plain Philadelphia Cream Cheese cheesecake batter for an instant taste of the tropics.
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