Post #242199 by Chip and Andy on Tue, Jul 11, 2006 4:38 AM

On 2006-07-10 19:18, pappythesailor wrote:
Even the limes we get around here are sweet compared to lime-like plastic things they sell in the produce department.

Here is something unexpected.... As you move north the limes change not only in availability but in overall taste. That sort of makes sense because most limes (most produce) is picked under-ripe for shipping.

On 2006-07-10 09:09, KuKuAhu wrote:
And I think the Persian oil content as mentioned above is a huge plus.

And, we need to consider not just the insides of the lime. The oils from the peel are offering part of the aroma which then becomes part of the taste. This is why so many of the bottled lime juices seem flat when compared to fresh. The bottled stuff is a good alternative when you don't have fresh, and we will have to see what we can do to the other ingredients to make up for the missing component of the oils of the peel.

On 2006-07-10 07:53, freddiefreelance wrote:
Also, are you going to discuss Garnishes? There's different kinds of Mint & Pineapple to discuss after Mai-Tai Class is over.

Thank you Freddiefreelance for re listing your horticultural listing of the limes, that post was part of the inspiration to start this quest. And yes, we will discuss garnishing your new found knowledge. Start looking for some mint......

Has anyone tried any of the frozen alternatives to lime? And, before we move on does anyone else have anything to share about thier lime options and tastes?