So SubLIME

Time to break down the facts about limes. This citrus fruit is one we rarely eat raw, but use in drinks, for flavoring and fragrance, and in cooking and baking. What we here in the U.S. think of as “regular” limes, are actually Persian limes or Tahitian limes. Ironically, they’re actually much less common worldwide than our “native” Key lime, which is also known as the Mexican lime or West Indian lime. Although they’re smaller, Key limes are actually known for having a bolder, slightly herbal-floral aroma and they pack much more of an acidic punch than their Persian brethren. Their skin is a more yellow green, the rind is more leathery, and inside, there are significantly more seeds. 

Sadly, we have sacrificed flavor for convenience and appearance. Key limes were grown commercially in southern Florida and the Keys, until a 1926 hurricane notoriously wiped out virtually all of the citrus groves. The growers replaced the Key lime trees with Persian lime trees because they are easier to grow, more resistant to disease, easier to pick because they have no thorns, and thanks to their much thicker skin, easier and more economical to ship. There are still many Key Lime trees throughout the Florida Keys in backyards, however, commercial production is only on a very small scale. They do seem to be making a slight comeback as a Florida crop in recent years though. Most (more than 90%) of the Key limes found in grocery stores today are grown in Mexico and Central America. They are also grown in Texas and California, where they are known as Mexican limes.

If you’re using them for a recipe, the main difference is the amount of work involved. There’s no denying that Key limes require a lot more of it, especially when you consider yield (not a lot) versus the cost (sometimes up to two or three times more than a Persian lime). To get a half cup of lime juice, you’d need to squeeze three Persian limes. Using Key limes, it takes almost 20! Of course if you live in the Keys or are otherwise a Key Lime pie aficionado, only the limes grown in the Keys are acceptable to be called, and used as, Key limes.

A Lime Grows in Georgia

William Bartram discovered the Ogeechee lime tree, Nyssa Ogeechee, growing near the Ogeechee River in Georgia in the late 1700s. He wrote, “no tree exhibits a more desirable appears than this, in the autumn, when the fruit is ripe” and the fruit “containing an agreeable acid juice.” The tree requires a very moist site and is distributed along the borders of rivers, swamps, and ponds. In the Spring, white flowers appear on the tree. The fruit it bears are small and red and look almost like dates, but are about the size and shape of a pecan. The tree is striking with profuse clusters of this red fruit hanging off its branches from August until late autumn, long after they are ripe and the leaves have fallen.

Despite this native tree’s name, it’s not part of the citrus family at all. It’s also known

as Ogeechee tupelo, white tupelo, bee tupelo, and sour tupelo gum. You’re probably familiar with a product closely associated with the tree: Tupelo honey. Pure Tupelo honey is a high quality table grade honey with a light amber gold color, delicious flavor, and delicate distinctive taste. It has also been memorialized in song by Van Morrison. Although not in fact a citrus, the tree’s fruit is used as a substitute for limes and other sour citrus. It is an ingredient in marmalade, sauces, and drinks. Deer, squirrels, raccoons, opossums, otters, and bear also enjoy eating the fruit. Ducks think it a delicacy and reportedly congregate around the trees to snatch up the falling fruit. So this Georgian “lime” is still a honey of a tree regardless of its lack of citrus pedigree. 

Slice of the Party

If you’re looking for a slice of Key Lime pie, you don’t need to go all the way to The Keys. Palmer’s Village Café is well-known for its version of this island dessert. What sets Chef J.B.’s apart from the rest is its sugar-crisp brûlée top with a dollop of chantilly cream. The combination adds just the right amount of sweetness to the tart bite of lime. Save room or grab a slice to go!

If you want to add lime to your menu, try these classic Mexican Chili Lime Steak Fajitas paired with that refreshing lime juice, orange liqueur and tequila cocktail we all know as the margarita. And speaking of margaritas. LaPlancha only uses fresh squeezed juice in their margaritas and other cocktails. In addition to the classic version, also they make a tasty Sunshine ’Rita with orange. For grapefruit lovers, there’s always the Salty Chihuahua!

For an alternative to the margarita, we have a recipe for a Mariachi Muddle, an almost mojito-like cocktail that takes advantage of our limoncello, Tupelo honey, and fresh squeezed limes. 

You can also use that sweet honey we mentioned with lime as a perfect glaze in this Tupelo Honey Lime Salmon recipe. Add a tropical island twist to a Southern favorite with this recipe for Key Lime Pound Cake.