Limes are in – Here’s how to use them

The first of south Louisiana’s yummy fall citrus is in. Local limes are hanging low on backyard trees, and it’s time to get creative with their use. It’s not hard—limes are incredibly versatile. They add punch to a range of dishes—from beverages to main courses to desserts, and they’re an essential ingredient in Mexican, Central American and Pacific Rim cuisines.

If you’ve got a lime tree, or are the recipient of fresh limes, here are 10 ideas on how to use them, followed by my favorite fresh limeade recipe, which uses 1 ˝ cups of fresh lime juice per four servings.

If you’re short on time, simply squeeze lime juice into ice trays. When it’s frozen, pop the cubes into a food storage bag and thaw when you need them.

Compound butter with cilantro, lime, garlic and salt
Vietnamese noodle bowl
Lime honey fruit salad dressing
Candied lime peel
Fresh lime juice margaritas
Lime-honey marinade for pork
Lime-ginger beef stir fry
Squeeze onto quesadillas or tortilla chips
Lemon-lime risotto
Sopa de lima

1 ˝ cups sugar
1 ˝ cups water
1 ˝ cups fresh lime juice, seeded (8-10 fresh limes)
Fresh mint, slices of lime, fresh strawberries, raspberries or blueberries

Make a simple syrup by boiling the sugar and water together and stirring until the sugar dissolves completely. Remove from heat and allow the mixture to cool. Add fresh lime juice, and 2-4 cups additional cold water, incorporating one cup at a time and tasting along the way until it meets your preference. Serve in a tall glass with ice, and garnish with fresh mint, lime slices and fresh berries.