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Limes, Persian EACH
Lime are a hybrid citrus fruits
Limes are believe to have first been grown in Indonesia and Southeast Asia.
Limes will keep 1-2 weeks when stored at room temperature and 3-4 weeks when stored in a bag in the crisper drawer of the refrigerator.
Limes are best suited for fresh applications, and both the juice and zest can be used. Lime juice is a natural tenderizer for meats and is often used in marinades, particularly for ceviche, and can also be used over any dish as a finishing flavor. The juice is also used to flavor salsa and guacamole, doubling as an anti-browning agent for the avocado, used in vinegar, dressings, and sauces, and is commercially produced for limeade. The zest offers bright, citrusy flavors and is used in many of the same applications including baked goods, desserts, and beverages. In Malaysia, Limes are used for jams, jellies, and marmalade. They are also used in India preserved in syrups or pickled for use as a condiment. Limes may be sliced lengthwise or quartered and used as a garnish for cocktails. Limes pair well with meats such as poultry, turkey, beef, pork, and seafood, cauliflower, bell pepper, kale, onions, garlic, avocado, mango, coconut, quinoa, rice, black beans, and herbs such as cilantro, thyme, and oregano
Limes are an excellent source of vitamin C, which is an antioxidant that can boost the immune system and increase collagen production within the body. The fruits are also a good source of dietary fiber, which can help regulate digestion and contain minerals like calcium, iron, potassium, copper, magnesium, and phosphorus. Both the rind and the pulp contain phytochemical polyphenols and terpenes, specifically limonene, which gives the fruit its citrusy aroma. The volatile oils extracted from the peel are used in aromatherapy, skin products, and perfumes.