Where lemons are green and limes are yellow.
I bought a kilo of lemons last week in the market for a euro. Great value, but what is confusing to me is that they are green. I was allowed to taste one before I bought and indeed they were lemony, much to my surprise. I thought I’d misheard. I am used to lemons being yellow. They seem ripe (again my preconception and British perspective) is that green lemons are not ripe. No these are definitely lemons and they are ripe. I always start off my day with the juice of half a lemon squeezed in warm water – this actually alkalises the body – there’s a wonderful chemical alchemy that transforms the acid in the lemon into an alkaline substance in the gastric tract. Anyway I believe it helps me feel better even if you might be a bit sceptical.
Recently I was given a lot of limes and these however are yellow. Now I am confused. Again my preconception is that all limes are green. These definitely taste of lime and they are definitely yellow.
Having had to change all my ideas of what citrus fruit should look like, I am left with a task now to use these wonderful sweet limes. Here are some of my findings. They were given to me to make marmalade with – but there are lots and this is fun trying to find different ways to use them. So here goes.
The first is a suggestion from a fellow British member of the Writers and Bloggers of Spain. It is for a somewhat exotic Brazilian cocktail called Caipirinhas. This has a drink in it that resembles rum made out of sugar but processed in a different way.
The second is another cocktail which is very well known – Mojitos. I believe a favourite of my daughter’s. Here’s a toast to you Lucy!
The third is Mojito Cheesecake which someone sent me via Facebook.
The third is Lime Marmalade. Be careful limes and lemons in jams and marmalades contain a lot of acid which prevents the marmalade from setting. I found this out on a Sunday and have had to wait till Monday to get the bicarbonate of soda to make the mix more alkaline.
The fourth is one of my favourite breakfasts, which I learned to make whilst at Sanoviv in Baja California, Mexico. It is almond milk and the flesh of one lime mixed together in a food mixer then the flesh of an avocado and some agave syrup. I top it with lecithin – which helps clear out the arteries.
The fifth is another recipe I learned whilst sailing around the islands around Cancún, Mexico a few years ago. Ceviche – where the lemon and lime literally ‘cook’ the fish whilst you let it marinade. I have the good fortune to live close to the fish market and ‘popped’ down to buy fresh fish just off the boat on a Saturday morning. I chose Pez Espada (Swordfish) just because it looked great, but any white fish or prawns/gambas are equally as good for this.
Cut up the fish and cover with the juice of 2 limes and a lemon, add chopped spring onion, chopped red chilli and cilantro and leave for a few hours.