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It’s not likely you’ll need a bushel of limes to protect you from scurvy in these modern times, but any warm climate-dweller who’s blessed with some fruit trees has ample resources to fend off the dreaded pirate disease just the same. Arrrr, matey! What to do with all those globes of citrusy goodness?
For those of us facing the same dilemma with a few lemons and limes rolling around in our crisper drawers, here are a host of options to use up those sour spheres. All use the juice of the fruit and sometimes the zest too, so you’re not left with another skinned piece of citrus in the kitchen.
Lime soup? Yes, it really exists, and not only is it a Mexican classic, it’s unforgettably delicious. This sprightly chicken soup will cure way more than a cold.
Blended with coconut milk and fresh vegetables, lime juice makes quick-simmer curries like this easy shrimp and broccoli version ideal weeknight meals. Make it as spicy or mild as your heart desires!
What’s more fun than taking a chilled sip of citrusy sweet Italian liqueur? Making it yourself and then drinking it! Time does the work for you; lemons mellow with vodka and syrup for a refreshing drink that packs a punch.
Host a make-your-own burrito night with all the fixings, including fluffy and moist rice that’s a dead ringer for the flavorful filler at everyone’s favorite big burrito chain.
The word “luscious” might have no better association than its pairing with lemon curd, and the descriptor gets even better with a quick curd pie filling that requires only a minute of whisking.
You squirt lemon wedges on your fresh seafood; why not do the same for a bowl of spaghetti studded with sweet (and budget-friendly) bay scallops? It’s a bright alternative to typical tomato sauce.
Whether whisked into a simple salad vinaigrette, tossed with Asian soba noodles, or as a tangy coleslaw component, lime is an unexpectedly bright addition to cold vegetable dishes and slaws.
When you want a little spring in your step as well as on your plate, a lemon-enhanced risotto cuts through the cheesy, brothy richness of this traditional dish for a light and fresh take on the classic. Add peas for extra green!
Call on citrus for a hot summer evening when you need the coolest (and spiciest!) dinner that can be prepared by barely lifting a finger. Acidic lime juice “cooks” your seafood, like fresh shrimp or tuna, for a bracingly chill meal.
Yep, a shot of bourbon with pickle brine sounds like a concoction invented by a 21-year-old. But when mixed with fresh lime juice, this hipster drink mellows out and tastes downright adult.