Limes Preparation and Recipes

Nutrition

In addition to providing grams and Daily Values, nutrient content descriptors can inform consumers if a nutrient level is considered high or low. When using a nutrient content descriptor, Food and Drug Administration Labeling laws state the descriptor should be used as in this example: broccoli, a low-sodium food, or broccoli, low in sodium, etc. The statement low-sodium broccoli implies that the broccoli is different or specially prepared. Do not use that type of misleading statement. Nutrient content descriptors allowed for limes include: fat-free, saturated-fat-free, sodium-free, cholesterol-free, low-calorie, a good source of fiber and high in vitamin C.

Foodservice

Limes add flavor to marinades, salad dressings and drinks. Limes also are an attractive garnish. Lime boats can be used to service dressings, sauces or jelly. Cut limes into four to six wedges to squeeze over fresh fruits, vegetables, fish and chicken dishes. Serve a wedge of lime with papayas and other tropical fruits to highlight subtle flavors. Stuff a plump lime wedge with cloves to add a tropical flair to hot tea. To get the most juice from limes, keep at room temperature for one hour before squeezing. Substitute limes for salt and butter in health-conscious recipes.

Recipes

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