The Key Lime: Sonoma Style

Min Hee Hill Garden has juicy Mexican limes also known as Key  limes grown right here in Sonoma County.  This is citrus season  and the you can brighten up any holiday dish or cocktail with this sprightly little lime.

The Key Lime Pie has propelled this citrus fruit into utter stardom. But, the Key Lime, also sometimes called the West Indian Lime, Bartender’s Lime, Omani Lime or Mexican Lime, has a unique propensity for adding a tart, bitter element to balance out all manner of recipes (where it tends to be overlooked). Key Limes are actually yellow when ripe, though they tend to be picked green commercially, hence the acidity. Smaller (little bigger than a walnut!), seedier, with a stronger aroma, more dynamic flavor and a thinner rind, these baby limes pack more of a punch than their larger relatives and prove the mightiness that comes in small packages.

How to Buy and Store Key Lime

Look for brightly colored, smooth-skinned Key Limes that are firm and heavy for their size. Make sure there are no signs of mold or decay. Small brown areas (scald) on the skin won’t affect flavor or succulence but a lime that is mostly brown will likely be unpalatable. Also, avoid a hard or shriveled skin. Refrigerate uncut limes in a plastic bag for up to 10 days – after which they will begin to lose their flavor. Cut limes can be stored in the same way but only for 5 days.

How to Cook Key Lime

When in season, try replacing the traditional Persian Lime with fresh Key Lime in your recipes, and see if you ever go back. You just might prefer it for the flavoring of fish and meats, marinades, cocktails (perhaps limeade) and as a tantalizing garnish. Key Lime juice itself can be used for syrups, sauces, preserves, and of course, Key Lime Pie.

Here are some recipes ideas

Great cocktail ideas!

Min Hee Hill Gardens  Wednesday and Saturday markets