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Lime Harvest: what to do with all those limes? Here are 10 things:

Photo-limes 1

The prolific Lime Tree in the backyard is ready for yet another harvest. The lovely organic limes are available pretty much all year, but at certain times seemingly all the baby limes go through a growth spurt and hundreds are ready to pick at the same time. When left on the tree a little longer they continue to grow and soon their green skins turn to yellow, resembling lemons. These yellow limes are so much sweeter and juicier than the just-ripened green ones that tend to be more tart.
Sweet and Tart: something for everyone.

What to do with all those limes?
Here are 10 things:

  1. Using a hand-held lime-squeezer that I purchased in Mexico, I add fresh lime juice to every glass of water… making it so much easier to get in the recommended daily water consumption because it tastes so much better. Handheld lime/citrus squeezers are available everywhere these days. I have a few in different sizes.
  2. TEA:  Lemons squeezed into hot water make for a natural diuretic tea, so I’ve substituted lime juice and have expanded on the tea recipe by adding fresh grated ginger (good for tummy upsets) and a teaspoon of local raw honey (for relief of minor allergy symptoms). Sometimes I’ll add a Green Tea bag to the recipe, since that’s another thing reported as being good for you. Click on the links to find out more about these ingredients.
  3. Limes and lemons are an alkaline fruit and can re-align pH balance in your body if you have an acidic pH. “An acidic pH can occur from an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur”.
    One of many sources on this topic >
  4. Using a juicer, squeeze fresh limes and freeze the juice for later use in recipes (see #8 and #9 below!). Fill quart-size freezer bags 3/4 full of lime juice, carefully seal and lay flat in the freezer. Be careful not to get the sticky lime juice on the freezer bag closure while pouring the juice into them. I fold the tops of the bags back just in case, and rest the bottoms of the bags in a bowl to catch any spills. It’s a 2-person job – one to hold the bags and the other to pour the lime juice.
  5. Cut a small lime in half or quarters and add to the kitchen sink garbage disposal to freshen and clean.
  6. Cut a lime in half to scrub wooden cutting boards after you’ve cleaned them to rid them of any lingering food scents. Give them a rinse afterwards. If you don’t have dry hands or any damaged skin you can rub a half lime on your hands to get rid of garlic odour or some food stains.
  7. Limes and other fruit & vegetables add a colourful display to my kitchen. I add them to wire baskets and even clear glass vases when they are in abundance.
  8. Margaritas! We lovingly refer to our lime tree as a “Margarita Bush” (recipe below)
  9. Key Lime Pie! (recipe below)
  10. Limes have so many medicinal uses and health benefits for skin care, digestion, arthritis, heart health, and diabetes. Read more amazing lime benefits here >


images-1{simply google “lime squeezer” to locate a source for these handy, inexpensive tools – I have one for small limes, another for average-size limes and one for large limes}


•  •  •

Best-Margarita_4.23.12-450x337CLASSIC MARGARITA on the rocks: the best Margarita ever!

No syrups or mixes! Three simple ingredients 1 – 2 – 3

1 lime, cut in half, and both halves thoroughly squeezed
1 ounce of 100% Agave Tequila (I prefer Anejo or Reposado because there is never any added sugar and they have a smoother taste  – see details below)
1 ounce of an orange-flavour liqueur like Cointreau or Triple Sec

Add these three ingredients to a stainless steel cocktail shaker with about a cup of ice & shake vigorously for about five seconds.
Pour through strainer into a glass (salt-rimmed optional), over ice
Serves one.

Optional: Float a half-ounce of Grand Marnier on top & enjoy a “Top Shelf Margarita”

Adjust proportions to taste: When using a more tart lime, I like to add an additional splash of Cointreau or Triple Sec. If limes are small or not very juicy you may need to add a bit more lime juice. Never refrigerate limes, they become too firm, not as juicy and may become too tart. Cheers!

TEQUILA buying tips… check the label!

The two basic kinds of tequila are mixtos and 100% agave.
Mixtos use a minimum of 51% agave with other sugars like glucose and fructose making up the remainder. Stick with 100% agave!

Tequila is usually bottled in one of five categories. Check the labels when buying:

  • Blanco (“white”) or plata (“silver”): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
  • Joven (“young”) or oro (“gold”): unaged Blanco tequila that is colored and flavored with caramel
  • Reposado (“rested”): aged a minimum of two months, but less than a year in oak barrels of any size
  • Añejo (“aged” or “vintage”): aged a minimum of one year, but less than three years in small oak barrels
  • Extra Añejo (“extra aged” or “ultra aged”): aged a minimum of three years in oak barrels, this category was established in March 2006.

With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
Information Source >
•  •  •

IMG_40891EASY “KEY” LIME PIE … hmmm…yummy stuff!

egg yolks, beaten
1 can (14 ounce) sweetened condensed milk
1/2 cup lime juice
1 (9″) prepared (store-bought) graham cracker crust

Crust options: Make your own graham cracker crust:
I’ve also used a prepared chocolate cookie crust, or you can make your own:
(Note: I have not tried making my own crusts – yet. But I will!)

Optional: add a Tablespoon or so of lime zest to the mixture

Preheat oven to 375 degrees F (190 degrees C).
Combine egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

PREP TIME: 20 minutes   |   BAKE TIME: 15 minutes

I’ve made this recipe several times and it really is super-easy and super-good.
Watch how to make this pie or browse for some other great recipe versions:

 Let me know when you make your  next Classic Margarita or Key Lime Pie!
Do you have any other lime recipes or tips? Please share them with me!

images: I shot the two large photos of limes on my kitchen countertop with a Canon EOS 40D digital camera.
The margarita, pie, and squeezer images are free google images.

Some of the opinions expressed are my own and I’ve done my best to research accurate sources. As always, if in doubt – check it out for  yourself. 🙂

CLICK HERE to go to

and the site diagram

12 replies »

  1. I love Keylime pie and I get to eat it rarely. I don’t know why it never look up the recipe since it’s obviously extremely simple to make. I encourage you to try making your own pie crusts, they’re not difficult except for getting the right rolling pin.

    PS: thank you for continuing to read my work.


    • I do!! When I planted it it was about a foot and a half tall; we have since had to trim it back so many times just to keep it at about 20 ft tall. I’m proud of it! Will take some current photos and post. We also have an orange tree that was given to us that is just starting to bear fruit. The previous owners told us it was a grapefruit tree.. oh well. Its oranges are fantastic! xo


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