Lime

Lime

• Acidic, tart, and refreshing, perfect for baking, grilling, or zesting the peel into grains for a zing of flavor
• Commonly harvested and sold when they are dark green, and turn gree-nish yellow as they ripen.
• Limes are loaded with nutrients, particularly vitamin C.
• Should be stored at room temperature for best quality and eaten within a week of purchase. Keep your fruits away from direct sunlight. To store for longer, peel the fruit and store in an airtight container in the refrigerator.
• The product images may not be an exact representation of the product and/or the packaging.

<div class="aplus"> <div class="three-fourth-col"> <h4>Limes</h4> <p>With a history that can be traced back to the 1500s, this tropical citrus fruit is beloved around the world for its slight sweetness and tangy, seedless pulp.</p> <h5>How to ripen</h5> <p>Like lemons and oranges, limes are harvested when they're ripe and recipe-ready.</p> <h5>How to store</h5> <p>Refrigerate in a sealed plastic bag.</p> <h5>How to prep</h5> <p>Wash limes under cool, running water before slicing, juicing, or grating for zest.</p> <p>When juicing, bring the lime to room temperature and roll it on the counter to extract more juice.</p> <p>For easy wedges slice of the top and bottom of the lime and then quarter the lime. Lime quarters can be sliced into eighths.</p> <p>For zest, use a fine grater and only use the very top layer of rind.</p> <h5>Chef's tip</h5> <p>A few sprigs of rosemary will bring out the best in a fresh-squeezed limeade.</p> </div> </div>