We are going to have some fun with limes! Margaritas, mojitos, tacos, Key lime pie, a cold beer with a wedge of lime tucked into the top of the glass bottle; these are a few of our favorite things.
The juice and peel of this petit green citrus fruit is added to savory and sweet dishes and drinks, to provide a kick of refreshing, tangy flavor. Limes are a key ingredient in Mexican, Latin American and South-East Asian cuisine, and complement a long list of ingredients like avocado, coconut, chili, mint, cream, papaya, raspberries, rice, lamb, fish, eggs, coriander, rum, tequila – you get it; we could go on.
The lime varieties we are keen to cook with are Bearss (known as Tahitior Persian limes elsewhere), the largest with the most acidic flavor; Mexican lime, which is slightly smaller, highly aromatic with a vibrant green skin; Key lime, which have a paler skin, a high juice content and powerful flavor. Additionally, we’ll source exotic sweet limes, which are less acidic, milder and sweeter than ordinary limes and are often mistaken for Meyer lemons due to their yellow skin; Kaffir limes and their leaves; and finger limes.
Native to Australia, finger limes are not a true lime, however they provide similar sour juice, and are an ingredient that Chef Curtis is very fond of. They got their name because they resemble the size and shape of a finger. Inside you’ll find tiny juice sacs that look just like caviar, but in citrus form. When slightly crushed, the sacs burst to reveal a tart juice – a wonderful accompaniment to a fresh oyster.
California has become the leading domestic producer of lime. Late autumn and early winter is the prime season for ripeness, freshness and diverse varieties. Limes flourish in hot, wet tropical climates; therefore many limes found in North America are imported from Mexico.
Join us for the last two weeks of January (from the 18th onwards) and all of February for this lively, vibrant and fun tasting menu celebrating all kinds of lime!