Simply take as many frozen Finger Limes as you need and pop them in the fridge on a plate with some paper towel underneath. The best way to add rind to recipes is by chopping it, or else by using a food processor to puree it. Rinse limes; pat dry. Cut off ends and upend on a cut side. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Finger limes pair well with fruits such as watermelon, persimmons, melons, and avocadoes, leafy greens, ginger, feta cheese, rice, tofu, and poultry. Avoid food waste and ensure that your recipes are packed with flavor with this simple culinary technique. First, wash your hands with warm soapy water. Seal it down, label when cold and keep for a month before eating. Restaurant recommendations you trust. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons. I think I am developing a theme here anything rich and creamy with the crisp and crunching tartness of the Finger limes- what a combination. They can also be frozen whole and stored for 6-12 months in the freezer. I definitely want to experiment with turning them to powder and using them to rim a glass or within a cocktail. Do Ahead: Limes can be preserved 6 months ahead. wikiHow's. You need to begin this recipe the night before, as the limes have to be salted to extract their bitterness. Finger limes (2L ice cream container full) Mandarins (6) or Oranges (3) Sugar (up to 2.25 cups) Method Collect the ripe finger limes. Fresh limes will keep for 2-4 weeks when wrapped in plastic and stored in the refrigerator. The rind is the part you want to eat. wikiHow is where trusted research and expert knowledge come together. There are 17 references cited in this article, which can be found at the bottom of the page. Last Updated: March 29, 2019 Seasonings that pair well with preserved limes include peppercorns, chili, and coriander. Preserving limes is a truly simple process, as senior associate food editor Claire Saffitz assures me. Avoid food waste and ensure that your recipes are packed with flavor with this simple culinary technique. Then let time work its magic! I usually wait until some are dropping to the ground as this indicates that most are ripe for the picking. Recipes you want to make. Uncover and press firmly again to compact. And since limes are so light, the qualify: ... little dudes and dudettes so ensure they are dried throughout by pinching the flesh of your thickest piece between your finger and your thumb. All rights reserved. Rinse limes; pat dry. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. To revisit this article, visit My Profile, then View saved stories. This is a good food safety practice so you should make it a habit to follow this procedure before storing limes. The liquid will reduce slightly, but do keep an eye on it as it mustn't boil rapidly or it will tend to caramelise. Cover loosely with another layer of kitchen paper and leave in the fridge overnight. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally. Rinse limes; pat dry. Cooking advice that works. Make 2 perpendicular slits lengthwise … We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Using the fruit once it’s been frozen is easy. Keep chilled. Short season fruit usually has a short shelf life too, however at Boutique Citrus we have refined our picking and packing processes to ensure your fruit stays fresher for longer. It usually only takes about twenty minutes for a frozen Finger Lime to get down to a temperature that makes it easy for you to extract the fruit. Use them within three weeks. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Food experiments, friends! Limes can be easily prepared for storage by washing them. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The Pros and Cons of Freezing Whole Limes Thank you.". Cooking the rind dilutes the flavor so use it raw or, alternatively, add the rind at the very end of a recipe. This recipe is from Delia's Summer Collection. Preparation. The best way to store your limes is in zip lock bags in the crisper drawer section of your refrigerator. Once preserved, you no longer need the flesh of the lime. Preserving I have been using the fruit for about three weeks and have also give a dozen or so away but still have 35 fruit left to use. Foodie Pro & The Genesis Framework, Preparing your own dried herbs: Dehydrating Parsley, « Dehydrating Mushrooms – Easier than Pie, Banana Chips – How to Dehydrate Bananas », http://www.ehow.com/how_5910444_dehydrate-limes.html, Rachel mentioned using lemon and lime powder for baking (but wasn`t keen on the color – our. Simply cut the Finger Lime in half and gently squeeze the bubbles out. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. Powered by the Parse.ly Publisher Platform (P3). Do not allow the lid and band to reach a boil. Next day rinse the lime slices in a colander, sluicing and turning them under a cold running tap until all traces of salt have been washed away. Thanks to all authors for creating a page that has been read 10,961 times. Preserving limes is an impressive yet easy way to up your cooking game. Sprinkle half the salt over the limes, leave them like that for a few hours, then turn them over and sprinkle the rest of the salt over the other side. Keep chilled. Dana jokes that I will preserve just about anything I can lift. Key limes: These limes have a pale-yellowish green colour. We use cookies to make wikiHow great. Be the first to rate and review this recipe. You will also need a non-metallic tray measuring about 15 x 10 inches (37.5 x 25 cm) and a 0.5 litre jar. Seal jar; let limes sit at room temperature 12 hours. Cut off ends and upend on a cut side. Now transfer them to a saucepan with just enough water to cover them, then simmer very gently for about 30-45 minutes or until the slices are very tender (watch this carefully after 30 minutes are up, otherwise it's possible that they can overcook and turn to mush: the slices need to be tender but still intact). Mexican limes: These are smaller in size than the Tahitian. Include your email address to get a message when this question is answered. By using our site, you agree to our. "Great, easy-to-understand information. Leaving them high and dry on the kitchen counter will make them… well, dry. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Simply cut the Finger Lime in half and gently squeeze the bubbles out. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. It usually only takes about twenty minutes for a frozen Finger Lime to get down to a temperature that makes it easy for you to extract the fruit. Uncover and press firmly again to compact. Pour cool tap water over the limes to wash them. Place the juice in a saucepan along with 4 fl oz (110 ml) water, the sugar and spices, stir over a gentle heat until the sugar has dissolved completely, then simmer very gently for 25 minutes without a lid. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Wash away the salt and discard the flesh and seeds.