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What to do with a whole bunch of limes

k
karykat Feb 17, 2009 10:22 AM

A friend went to a food warehouse and came back with a whole bunch of limes and he has bestowed a bagful of them on us. I put cut lime in sparkling water at dinner.

Any other good ideas for using these?

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  1. Davedigger RE: karykat Feb 17, 2009 10:30 AM

    Limeade! I don't have a recipe, but someone else may. Now THAT would be delish.

    2 Replies
    1. re: Davedigger
      porker RE: Davedigger Feb 17, 2009 10:42 AM

      How 'bout caipirinhas by the pitcherful for an Oscar party?

      Or maybe caipirinhas by the pitcherful for Saturday night?

      Or start making caipirinhas, individually, now and don't stop until the limes run out (this has worked well in the past).

      Or a take on Key Lime Pie; Food Warehouse Lime Pie (washed down with caipirinhas of course).

      1. re: porker
        Davedigger RE: porker Feb 17, 2009 01:08 PM

        Even better than limeade!!

    2. yamalam RE: karykat Feb 17, 2009 10:53 AM

      Ceviche!

      1. alwayscooking RE: karykat Feb 17, 2009 10:56 AM

        Margaritas and mojitos!

        1. JohnE O RE: karykat Feb 17, 2009 11:52 AM

          Invite me over for gin & tonics. I'll bring chips.

          1 Reply
          1. re: JohnE O
            BeefeaterRocks RE: JohnE O Feb 17, 2009 02:52 PM

            Me too!!! I'll bring the gin. When I get limes at a good price I zest & juice and freeze the zest & juice separately, good for most recipes except of course a wedge for gin & tonic.

          2. m
            MariaJ. RE: karykat Feb 17, 2009 12:03 PM

            MAI-TAI
            2 oz Appleton VX rum
            1 oz lime juice (that's an entire average lime)
            1/2 oz orange curaƧao
            3/4 oz orgeat (almond syrup-- I like Routin 1883)

            Shake like mad with several ice cubes, pour it all into a rocks glass. Traditional garnish is a sprig of mint, but my husband likes a maraschino cherry-- his favorite sinister garnish, in his favorite sunny cocktail!

            The original recipe(s) uses less orgeat, and some rock candy/simple syrup, but I love the almondy goodness of all orgeat, and it's one less ingredient.

            1. c
              chez cherie RE: karykat Feb 17, 2009 12:06 PM

              sparkling limeade= squeeze 'em, mix in simple syrup and sparkling water to taste.

              1. chef chicklet RE: karykat Feb 17, 2009 01:12 PM

                you know what? I froze a whole lemon the other day to see if it would be ok to work with. Being a little miffed paying a dollar for a lemon last spring (or summer?) I decided to try it. I like having a wedge or a nice picatta, so what the heck my tree is really producing and what I don't use I'm washing and freezing. At least I'll freeze a dozen, that way I can have my wedge without feeling taken for spending so much.

                Meanwhile how about a margarita pie (or is it cake)?

                1. Ruth Lafler RE: karykat Feb 17, 2009 02:11 PM

                  My first thought was to make lime curd -- it's delicious and will keep in a jar in the fridge for a long time. I made this lemon curd recipe and it was easy and delicious -- I'm sure you could sum limes instead.

                  http://www.epicurious.com/recipes/foo...

                  1. b
                    bigfellow RE: karykat Feb 17, 2009 02:16 PM

                    Cuba Libre's !!!! Or Thai Food!

                    1. MMRuth RE: karykat Feb 17, 2009 02:19 PM

                      I've posted a recipe for a key lime bundt cake that is delicious - I'm sure it would be good with regular limes too. Let me know if you want me to track down the link.

                      3 Replies
                      1. re: MMRuth
                        k
                        karykat RE: MMRuth Feb 18, 2009 07:40 AM

                        I see that epicurious has a recent recipe for a glazed lime cake where you use a skewer to poke holes in the baked cake and pour a lime syrup over. That sounds kind of good to me.

                        1. re: karykat
                          MMRuth RE: karykat Feb 19, 2009 04:29 AM

                          Yes - this is similiar - you do the same thing with the glaze. Here's the one that I make:

                          http://chowhound.chow.com/topics/278646

                          1. re: MMRuth
                            k
                            karykat RE: MMRuth Feb 19, 2009 12:41 PM

                            Excellent. I will be making one of these cakes for a potluck this weekend.

                            And will still have lots of limes left over for some of these other ideas!

                      2. k
                        karykat RE: karykat Feb 18, 2009 07:38 AM

                        Thank you for all these ideas. (But what are caipirinhas?)

                        7 Replies
                        1. re: karykat
                          s
                          Stuffed Monkey RE: karykat Feb 18, 2009 08:23 AM

                          The National drink of Brazil, and they are quite good. Think mint-less Mojito.

                          1. re: Stuffed Monkey
                            LindaWhit RE: Stuffed Monkey Feb 18, 2009 10:06 AM

                            And can knock you on your ass after a few of them. :-)

                            1. re: LindaWhit
                              BobB RE: LindaWhit Feb 19, 2009 07:28 AM

                              No kidding! The closest I ever came to alcohol poisoning (seriously!) was on my first trip to Brazil a few years ago. I don't normally drink sweetened drinks but these were so good, and so big, and so many...

                          2. re: karykat
                            porker RE: karykat Feb 18, 2009 11:38 AM

                            Yep, Brazilian. The booze is Cachaca, a sugar-cane based spirit.
                            No Cachaca, no problem, substitute clear rum (but its worth looking for the real stuff)
                            I make 'em like this;
                            1/2 lime in a tumbler, add sugar to taste (try about 1.5TBL. If its not sweet enough, add more sugar later, if its too sweet, drink it and put less in the next one!)
                            Muddle (ideally squash and mix with a muddler, a miniature baseball bat, but a wooden spoon or other implement will do). Key is to really jam up the lime to release all its juice and to mix with sugar.
                            Add 2-3oz cachaca
                            Stir, top with ice, voila caipirinha.
                            Drink to the sounds of Carnival or Ipanema

                            Repeat.

                            1. re: porker
                              MMRuth RE: porker Feb 19, 2009 04:30 AM

                              They are also decent with vodka ... caipiroshkas (sp?).

                              1. re: MMRuth
                                porker RE: MMRuth Feb 19, 2009 05:35 AM

                                Never thought of that...
                                Tequila - caiprijuanas?

                                1. re: porker
                                  MMRuth RE: porker Feb 19, 2009 05:50 AM

                                  When I was in Brazil, I noticed that the wives of the businessmen I know tended to drink them with vodka. For some reason, I had the sense that it wasn't "ladylike" to have them with Cachaca.

                          3. c
                            cettlinger RE: karykat Feb 18, 2009 07:58 AM

                            Guacamole, the real deal, no tomatoes, just lime, kosher salt, serrano chile and white onion.

                            1. s
                              susan1353 RE: karykat Feb 18, 2009 10:01 AM

                              If you run out of immediate ideas, you can squeeze all of the limes, pour them into ice cube trays until frozen, then bag them. Fresh/frozen lime juice whenever you need it!

                              1 Reply
                              1. re: susan1353
                                kchurchill5 RE: susan1353 Feb 18, 2009 10:11 AM

                                Sorry, I missed your post, apologies ... I do it all the time. Sorry I missed yours read through 90 percent of them.

                              2. kchurchill5 RE: karykat Feb 18, 2009 10:10 AM

                                Juice and freeze as cubes. Use whenever you need lime juice. 2 teaspoons per cube. Great, just put the cubes in a baggie. Easy quick simple and great lime juice. Need lime for a sauce. Just drop in a cube. Don't need that much. Put 1 teaspoon in a cube and 2 in others, Simple. I do it with wine, oj, lemon and limes and even grapefruit. Grape fruit is a great mix in a citrus sauce for grilled fish. It takes hardly any room and is quick.

                                1. a
                                  AndyM2009 RE: karykat Feb 18, 2009 10:17 AM

                                  Zest 3 or 4 limes and spread over tilapia fillets; sprinkle liberally with lime juice, salt, pepper and bake them @ 375 for about 25 minutes. Delicious.

                                  1. cuccubear RE: karykat Feb 18, 2009 10:25 AM

                                    Limeade - cup of Lime Juice, cup of Sugar (more or less depending on your taste), and two quarts of Water. Stir together. What could be easier and more refreshing? I need to try these caipirinhas though, sounds yummy.

                                    1. a
                                      aravenel RE: karykat Feb 19, 2009 05:34 AM

                                      Lime sorbet! Or sherbet...

                                      1 Reply
                                      1. re: aravenel
                                        kchurchill5 RE: aravenel Feb 19, 2009 05:46 AM

                                        Love that

                                      2. r
                                        Reene902 RE: karykat Feb 19, 2009 05:58 AM

                                        Make Dorie Greenspan's Lemon Cream Tart with limes instead of lemons?

                                        1. m
                                          mwright RE: karykat Feb 19, 2009 09:54 AM

                                          Once again I cry -- "Lime Marmalade"!!! The food of the gods, and useful in many surprising ways.

                                          1 Reply
                                          1. re: mwright
                                            kchurchill5 RE: mwright Feb 19, 2009 10:02 AM

                                            Recipe please, sounds yummy, fish, scallops, chicken, dressings wow...I would love it. I will have limes soo and would love the recipe.

                                          2. alkapal RE: karykat Feb 20, 2009 04:15 AM

                                            my vote is for thai salads, like som tum or seafood & rice vermicelli, and thai hot & sour soups, and lime pie.

                                            6 Replies
                                            1. re: alkapal
                                              kchurchill5 RE: alkapal Feb 21, 2009 06:21 AM

                                              Love thai!

                                              1. re: kchurchill5
                                                alkapal RE: kchurchill5 Feb 21, 2009 04:33 PM

                                                i could eat som tum every single day and be happy! it is the sweet-salty-sour-hot combo -- i'll even drink the leftover dressing (or put some on my drunken noodles).

                                                have you made it? it is easy -- if you can get the green (unripe) papaya, which i can find in the nearby asian shop in eden center (n. va.) pre-shredded. i have also shredded it myself, and of course it was cheaper -- by far. ;-).

                                                1. re: alkapal
                                                  k
                                                  karykat RE: alkapal Feb 21, 2009 06:30 PM

                                                  I've never even heard of this. Will look it up.

                                                  1. re: karykat
                                                    alkapal RE: karykat Feb 21, 2009 09:31 PM

                                                    karykat, here's a recipe: http://www.thaifoodandtravel.com/reci...

                                                    1. re: karykat
                                                      BobB RE: karykat Feb 22, 2009 04:35 AM

                                                      In English it's usually translated as Green Papaya Salad.

                                                      1. re: karykat
                                                        alkapal RE: karykat Feb 23, 2009 05:15 AM

                                                        this site also gives recommended brands of thai ingredients, fyi: http://www.thaifoodandtravel.com/bran...

                                                2. Scargod RE: karykat Feb 20, 2009 06:09 AM

                                                  I make a key lime pie that is in-between a pie and cheesecake. More like a light cheesecake.

                                                  1. Rmis32 RE: karykat Feb 21, 2009 09:00 PM

                                                    Bittman's Papaya Salsa. Delish.
                                                    http://query.nytimes.com/gst/fullpage...

                                                    1. Pylon RE: karykat Feb 22, 2009 06:55 AM

                                                      Lime curd. Use any lemon curd recipe, but change the fruit.

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