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Ton of Limes

DaisyM Dec 31, 2013 09:34 AM

I got a huge bag of limes at Costco. We're making Moscow Mules, but I'm still going to have a lot left over. Any interesting suggestions for how to use them up? Thank you and Happy, Healthy New Year!

  1. k
    karenfinan Dec 31, 2013 09:37 AM

    Indian lime pickle-delicious! Just google for recipes

    1 Reply
    1. re: karenfinan
      DaisyM Dec 31, 2013 12:00 PM

      Excellent idea! Thank you.

    2. l
      LJS Dec 31, 2013 09:45 AM

      Lime juice freezes brilliantly as does lime zest. Then you are on your way to lime sorbet, key lime pie or ice cream, and lime jello shots...the latter makes for an interesting conversation starter at a brunch. Also ceviche if you have appropriate fish or other seafood on hand now...I don't think frozen juice would be as useful with raw fish.

      4 Replies
      1. re: LJS
        DaisyM Dec 31, 2013 12:01 PM

        Thank you. I'll freeze the juice. That is a really good idea.

        1. re: DaisyM
          gourmanda Jan 7, 2014 10:14 AM

          Freeze in ice cube trays and add it to gin and tonics, vodka and pomegranate, etc.

        2. re: LJS
          teezeetoo Dec 31, 2013 01:57 PM

          In addition to LJS's excellent suggestions, you will find many thai and Vietnamese recipes that use lime, in salad dressings and other sauces, and it is a lovely flavor. I agree that freezing works well, but also agree I wouldn't use frozen for a ceviche.

          1. re: LJS
            Ttrockwood Dec 31, 2013 07:23 PM

            If the limes are not organic i would not use the zest....that would be what contains the most pesticides.

          2. t
            tardigrade Dec 31, 2013 10:09 AM

            Limeade is my summertime drink of choice. Limes also go well with Mexican cuisine: try a slice of lime in black bean soup or tortilla soup. And there's always ceviche - fish marinated in lime juice and chiles until the flesh becomes firm, then eaten raw.

            1. f
              foodieX2 Dec 31, 2013 10:22 AM

              ceviche! I love all kinds but am partial to scallops.

              1. sunshine842 Dec 31, 2013 10:54 AM

                daiquiris (the original lime version!)
                mix it with orange juice for mojo marinade (Cuban)
                Juice it and freeze it
                make a lime version of limoncello

                2 Replies
                1. re: sunshine842
                  LaLa Jan 1, 2014 10:34 AM

                  And in guacamole

                  1. re: LaLa
                    sunshine842 Jan 1, 2014 10:37 AM

                    won't really use a *lot* of limes, but fair enough.

                2. monavano Dec 31, 2013 11:11 AM

                  I make key lime cheesecake, sans the "key".

                  1. h
                    HillJ Dec 31, 2013 11:12 AM

                    I love Moscow Mules! I'd candy the the leftovers.

                    3 Replies
                    1. re: HillJ
                      DaisyM Dec 31, 2013 12:01 PM

                      How would I candy the limes? On the stove top?

                      1. re: DaisyM
                        HillJ Dec 31, 2013 12:11 PM


                        Couple of choices; just the peel or slices of lime. I keep them on hand for cocktails, tea and to garnish a creamy dessert like custard, rice pudding or cheesecake.

                        1. re: DaisyM
                          nemo Dec 31, 2013 12:16 PM


                          Just remember to zest or get the rind off before you juice. It's almost impossibly to get the rinds off after you've juiced.
                          Use a zester (fine or medium shreds) or a vegetable pealer (wider slices). HillJ will give you candying instructions, I'm sure.

                          We love lime juice in ice water anytime of year. Freezing is an excellent suggestion. Freeze it in ice cube trays and then pop into a container or bag.

                      2. Ttrockwood Dec 31, 2013 07:36 PM

                        I would just squeeze all the limes and keep the juice in the fridge and freeze some in ice cubes to add to drinks or soups/stews.
                        A splash of lime juice is perfect to add at the end of cooking black beans or a mexican rice.
                        The frozen cubes are perfect for blending into mixed drinks or margaritas

                        1. almond tree Dec 31, 2013 10:38 PM

                          Make some version of Grandmamma's Orange Cake (sort of a tangy glazed citrus cake) substituting limes for oranges. http://chowhound.chow.com/topics/4156...
                          Delicious and unusual with limes -- I've done it a few times.
                          I have a simple recipe if you'd like.

                          1. hotoynoodle Jan 1, 2014 05:17 AM

                            lime curd.

                            2 Replies
                            1. re: hotoynoodle
                              DaisyM Jan 1, 2014 10:08 AM

                              Oh, Yum for lime curd! I just made tequila lime chicken and used a cup of the lime juice.

                              1. re: DaisyM
                                cheesecake17 Jan 1, 2014 01:01 PM

                                That sounds amazing! Will you share the recipe?

                                Bought limes last week on sale...and not one had any juice :(

                            2. Njchicaa Jan 1, 2014 05:35 AM

                              shrimp ceviche!

                              1. s
                                Siegal Jan 1, 2014 06:16 AM

                                You can also let them dry out and make persian dried limes - I use it in rice

                                1. DuchessNukem Jan 1, 2014 10:23 AM

                                  Last time I had a bag o'too-many-limes I remembered that someone on CH said you could freeze them whole, so I did. Success! Pull out and thaw or gently nuke to warm, then juice. I've also used them wedged for mojitos after freezing. They brown up a touch but taste fine.

                                  2 Replies
                                  1. re: DuchessNukem
                                    pine time Jan 1, 2014 10:42 AM

                                    Wow, new one! I just harvested a bucketful of Meyer lemons. Other than the curd I've planned, will freeze some whole. Next are a couple of bucketsful of limes to cut. Great timing!

                                    1. re: pine time
                                      DuchessNukem Jan 1, 2014 11:23 AM

                                      Yah, I didn't believe they'd maintain quality but we were headed out of town and it was either compost or freeze. Happy ending. :)

                                  2. i
                                    idamayer Jan 5, 2014 10:05 PM

                                    In case you still have them: don't throw out the peel. If you run a vegetable peeler over all of them you'll have a ton of useable zest that freezes great and adds a little flair to a surprising number of dishes (especially rice)

                                    1. scubadoo97 Jan 7, 2014 09:50 AM

                                      The last time I had an over abundance of limes I made preserved limes using the same technique for preserved lemons. Worked great.

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