How to Pick a Good Lime?
What’s in a good lime? I buy limes every week, and it’s always a guessing game when picking ‘em out to see if I’m going to get a dry rock of a lime (you know what I’m talking about) or a juicy lime to flavor up my cooking.
So I checked out some hints as to how to pick out a good lime and here’s what I know:
*Pick out two limes (of the same size) and hold one in each hand, the heavier should have more juice.
*Check out the color, color is important. A nice shiny strong color is a good signal to a ripe lime. As limes get older they’ll be more easily bruised, as well as develop a more yellow color
*Press the lime a bit with your thumb, it should have just a little bit of give.
*Some people recommend looking at the skin- thinner skin means more room for the juice. (Keep in mind the color, shiny, heavy quality previously mentioned.
As for juicing the lime:
*A good friend of mine swears by rolling the lime whole (uncut) on a surface until the lime feels watery inside. He says it’s the best way to get all the juice out with the least amount of work.
I don’t always use an entire lime at once, and wrap up the extra in some plastic wrap. Generally I find I should use this within about 24-36 hours, or else it’ll dry out or turn brown.
So here’s to some better lime shopping in the future, and getting more lime juice per lime!
Photograph courtesy of Steve Hopson. [http://www.Stevehopson.com/ Stevehopson.com]