Key lime

Lime mexicaine

What it is

The Florida Keys grew it commercially until the 1926 hurricane tore out the groves, which were replanted with the tougher, thornless Persian lime — so the pie is named after a place that has barely grown the fruit in a century. Nearly all of it now comes from Mexico and Central America.

In the kitchen

They are half the size of a Persian lime and full of seeds: reckon three or four for the juice of one, and strain. The rind is thin and the bitterness sits in the pith, so zest lightly and never press the juicer to the last drop.

Goes with

Sea bass Cilantro / Coriander Chili pepper Red onion Avocado Coconut milk Dark rum Cream

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