Florida Food Fare. Lime

Transcription

1 Florida Food Fare by Mary King Family & Consumer Sciences University of Florida / IFAS Sarasota County Extension Lime Description: This small versatile lemon- shaped, citrus fruit grows in tropical and subtropical climates such as Mexico, Florida, California and the Caribbean. There are two major types: Key Limes and Persian or Tahiti limes. The Key Lime is small, about 1 to 2 inches in diameter and round. The fruit has a thin, smooth leathery rind and is green when immature and more yellow in color at maturity. The flesh is greenish-yellow, juicy, seedy and more acidic than Tahiti limes. The last commercial Key Lime plantation in the Keys disappeared in the late 1970s. Today the bulk of the Key Limes sold in the United States are harvested from Mexico. The most widely available in the United States is the Tahiti lime which is larger than the Key Lime and oval shaped. The fruit is dark green when mature, gradually becoming yellow when over mature. The flesh is light green, juicy, slightly acid and generally seedless. Both varieties are grown in home gardens in Florida. Availability: Tahiti limes are available all year long, but summer is peak season. Outside of Florida, the Key Lime is usually found in specialty produce markets and gourmet sections of the supermarket. Lime juice is also available in the store year round, bottled or frozen. Nutritional Value: Fresh limes are an excellent food seasoning choice, as they are virtually fat- free, high in vitamin C, cholesterol free and very low in sodium. One fruit, approximately 2" in diameter yields 20 calories, 22mg calcium, 68mg potassium, 19mg vitamin C,.4g protein and 7g carbohydrates.

2 Selection and Care: Look for limes that are firm with smooth shiny skins and deep green color (Tahiti) or yellow skin (Key Lime) and free from decay, broken, bruised or hard dry skins. Small brown areas will not affect the flavor or juiciness but a hard or shriveled skin will. Refrigerated, uncut limes will stay fresh 6 to 8 weeks in a plastic bag. Cut limes can be stored in a plastic bag up to 5 days. Bright lights will age a lime and cause the skin to turn yellow. Whole limes, like all citrus, do not freeze well. To freeze the lime juice, squeeze and freeze in ice cube trays. Remove from trays when frozen and store cubes in re-sealable freezer bags in the freezer. Grated lime peel may be frozen in an airtight container for use later in desserts. Preparation and Use: To get the most juice, keep limes at room temperature for one hour before squeezing. Then roll between the palm of your hand and the kitchen counter applying gentle pressure. One 2" lime yields approximately 1/4 cup of juice and pulp. Lime juice enhances the flavor of salads, vegetables, seafood and meat. Combined with oil and herbs, the juice is an excellent marinade or dressing. Nothing can compare to the refreshing zest of the lime in a beverage or dessert. Use lime juice to cover sliced avocado, bananas, peaches, pears or apples to prevent darkening. Lime juice also keeps cauliflower white while cooking. Recipes: Honey Lime Dressing 1/3 cup sugar 1 1/2 teaspoon paprika 1/4 teaspoon pepper 3/4 cup canola or olive oil 1 teaspoon salt 1 teaspoon mustard 1/4 cup lime juice 1/3 cup honey Mix all ingredients in screw top jar. Shake vigorously. Store in refrigerator. Makes 1 cup. Black Bean Salsa 1 can (15 ounces) black beans, washed 2 tablespoons fresh lime juice and drained 2 tablespoons fresh orange juice 1 can (15oz.) sweet corn kernels 1/4 cup minced cilantro 1/2 cup minced red onion 1/2 teaspoon ground cumin 1 tablespoon minced fresh jalapeno Cayenne pepper to taste Mix all ingredients in serving bowl, cover and refrigerate.

3 Thai Marinade 1/4 cup minced fresh parsley 1 teaspoon red pepper flakes 1/4 cup lime juice 1/2 teaspoon peeled grated ginger root 1/4 cup lemon juice 1 cloves garlic, minced 1 teaspoons soy sauce Mix all ingredients; pour over chicken or seafood in non metal bowl. Marinate for about an hour for seafood, 2-3 hours for poultry. Can be used to baste when grilling, discard any leftover marinade. Lime Cheesecake 3 8-ounce packages of low fat 6 tablespoons fresh lime juice cream cheese, softened Grated rind of 2 limes 5 eggs 1/2 teaspoon vanilla extract 1 1/2 cups sugar 2 ready-made large graham cracker crusts Topping: 2 cups light sour cream 1/2 cup sugar 2 tablespoons fresh lime juice In large mixing bowl, beat cream cheese until fluffy. Add eggs one at a time, beating well after each addition. Add sugar slowly, then add lime juice, grated lime and vanilla. Mix well. Pour filling into 2 crusts. Bake at 300 degrees F. for one hour. While cakes are baking, combine sour cream, lime juice and sugar. Mix well. Remove cakes from oven and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes. Leave oven door closed, turn off heat and leave cakes in for an additional hour. Let cakes cool then refrigerate, garnish with slices of lime. Serves 16. Lime Salmon and Apple Slaw Sandwich 4 6- to 8-oz. fresh or frozen skinless salmon fillets, 1 inch thick 1/2 tsp. finely minced lime peel 2 Tbsp. lime juice 1/4 tsp. salt 1/8 tsp. ground black pepper 4 French or sourdough rolls, split and toasted

4 Apple Slaw Directions Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. In a small bowl, combine lime peel, lime juice, salt, and pepper. Brush lime mixture over both sides of salmon. Place salmon on grill. Cover; grill salmon for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill salmon as above.) Serve salmon on sourdough rolls topped with Apple Slaw. Makes 4 sandwiches. Apple Slaw: in a medium bowl, stir together 1/2 teaspoon finely minced lime peel, 2 tablespoons lime juice, 1 tablespoon olive oil and 1/8 teaspoon salt. Add 1 cup slivered tart red apple; 1 cup shredded green cabbage; 4 very thin onion slices, halved and separated into rings; and 1 tablespoon snipped fresh cilantro. Toss mixture to combine. Cover and chill for up to 1 hour, stirring once. Makes about 2 cups. Grilled Lime Chicken and Salsa 1/4 teaspoon finely minced lime peel 1/2 cup lime juice 1 tablespoon cooking oil 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper 6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total) 1 pound fresh-cut pineapple chopped (3 cups) 1 large tomato, seeded and chopped 1/2 cup chopped red onion 1/2 cup chopped red or green sweet pepper 1 4-ounce can diced green chilies, drained 2 tablespoons snipped cilantro 1/2 teaspoon finely minced lime peel 1 tablespoon minced fresh jalapeno 2 tablespoons lime juice 1 clove garlic, minced 1. Stir together the 1/4 teaspoon lime juice and 1/2 cup lime juice, the cooking oil, salt, and pepper. Brush chicken with lime mixture. 2. Grill chicken on an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink, turning and brushing with lime mixture once. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 12 to 15 minutes, turning and brushing with lime mixture once.)

5 3. In a large bowl mix pineapple chunks, tomato, red onion, red or green sweet pepper, green chilies, jalapeno, cilantro, the 1/2 teaspoon lime peel, the 2 tablespoons lime juice, and garlic. Stir until mixed. Cover and chill until serving time. Serve with chicken. Makes 6 servings.