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Lime Structure Yield Selecting Juicing
Lime is a small green citrus fruit. In India, lime is called lemon. There is no lemon grown in India
Lime is more tart, with more intense flavor than lemons. Limes and lemons can be used interchangeably in most of the recipes.
Acid in lime will react with Aluminum cookware affecting flavor and color
The limes are about 1.5" diameter round or oval shaped. The fruit consists of three layers:
1. The outer green peel exuding the essential oil responsible for the citrus odor
2. The whitish pith
3. The greenish yellow flesh consisting of 8 to10 segments filled with juice sacs
One pound of lime has six to eight units of limes. One medium lime will yield:
- 1½ to 2 Tablespoon of Juice
- 1½ teaspoon peel
- Six to eight slices
On average squeezed lime juice has approximately 1.38 grams of citric acid per one fluid ounce of juice.
The limes become shiny green as they are well ripened. Green limes start to turn yellowish as they over-ripe. Over-ripe or mature limes lose flavor and acid. The Seed-less variety has less acidity than the limes with seeds.
Select limes that are:
- Bright green with a shiny skin. Avoid pale green to yellow color, as they are getting mature with loss of flavor and acidity/
- Thin skin variety is better than thicker skin. Thicker skin variety has less juice
- Feel firm and heavy for their size. It means they have lot of juice
- Smooth skin, no blemishes, no hard spots or soft spots. Brown spot may indicate moldy flavor. Shriveled skin or spongy indicated old fruit that has lost juiciness
Limes will yield more juice at room temperature than refrigerated. Limes should be warmed before juicing. Following is a typical procedure
1. Limes may be warmed in microwave or hot water
- Warm in microwave oven at high for 20 to 30 seconds. Do Not overdo it, otherwise the juice will boil within the lime
- Place limes in a bowl. Pour boiling water over lime. Remove the lime from hot water after 30 seconds
2. Roll limes on a hard surface with the palm of your hand to soften the flesh.
3. Cut lime in half cross-wise.
4. Pierce the flesh side with a fork
5. Use a juicer or hand to squeeze out juice
You can also freeze lime for 24 hours, and then thaw it in the refrigerator. Freezing and thawing softens the flesh.
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