In The Limelight

More than just a substitute for lemons, limes deserve a spotlight all to themselves.

- Melissa King

Given a choice between lemons and limes, I would choose limes any day for the fresh zing they bring to a variety of drinks and dishes.

As for using limes in the kitchen, the South Americans have it down to a fine art. The zesty lime appears in everything from fish tacos to African-inspired fish dishes and exotic cocktails. I have family in Brazil where the lime (or limão, as it is called) is held in such high esteem it’s one of the main ingredients in their national drink, the caipirinha.

Limes also play a starring role in Asian cuisine and take centre stage in many Thai dishes, such as green papaya salad and a variety of prawn and fish recipes.

Limes are attractive, small, productive trees with lush evergreen foliage and fragrant blossoms. As a gardener and cook who uses limes a lot, I find it quite puzzling to see how expensive shop-bought limes can be (particularly down south). So, in my mind, this is just one of many good reasons to grow limes at home.

Tahitian limes deserve a place in the garden and kitchen. They are the lime of choice for zesty cocktails, Thai-style marinated seafood, Mexican-style dishes and, on the sweeter side, sumptuous lime curd. It’s also the lime most often used in ceviche, lime-roasted chicken and coconut, and lime and chilli barbecued prawns.