[Sca-cooks] Limes

[Maggie MacDonald]

At 03:40 AM 12/30/2005,Volker Bach said something like:

>A friend has been kind enough to give me two crates full of limes left over
>from the Mother of All Caipirinha Parties. I've subsequently spent
>considerable time making and freezing juice and making lime cordial, but I'm
>left to wonder what else they are good for. Any pointers appreciated - I have
>time on my hands over new year, and two thirds of one crate are still left
>over.
>
>Giano

When I received an embarassing richness of fresh lemons I discovered that I 
could simply chuck them whole into the freezer, unpeeled, unbagged.

When you go to use them, the cell walls inside the fruit are already mostly 
burst, so they juice easily, and if you work on the peel while its still 
mostly frozen, it zests right off really well too.

(The same technique also works for fresh tomatoes, I did the food for one 
handfasting, and the tomatoes I froze afterwards lasted longer than the 
relationship).

Cheers,
Maggie

PS-- I adore fresh lime wedges, a little salt, and tequila, while watching 
the fire in the evening.