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Stealing the Limelight

By: Cathy Christensen
Posted: November 24, 2009, from the December 2009 issue of Skin Inc. magazine.

Lime has always been one of my favorite flavors; its tangy tartness dances on the tongue and livens up any dish—or drink, for that matter. The summer before I went to college, I visited a friend in Oklahoma and had my first experience with a drink called cherry limeade. There really is nothing like this drink; it’s as refreshing as lemonade, but with a different kick, and is still something that I crave on summer days.

Who can deny the element limes add to alcoholic beverages—what would a margarita or mojito be without lime? And a Corona seems naked without the juicy green wedge crowning the bottle. Limes always have me thinking summer thoughts and, in the middle of winter, the treats of summer are where my mind wanders.

In the kitchen

Limes, or Citrus aurantifolia, grow on trees in tropical and subtropical climates, are 1–1.5 inches in diameter, oval-to-round in shape and have a thin peel that ranges in color from yellow to green. The largest producer of limes is Brazil, followed by Mexico and the United States, with its lime production taking place mainly in southern Florida.1 There are many different types of limes, but the main varieties are Mexican and Persian. They are an excellent source of vitamin C and are enjoyed in a variety of ways, including in soups, marinades, dressings and desserts.2

Spa cuisine chefs use lime to flavor and star in many dishes and drinks, including the following:

Vietnamese Beef Salad, a savory dish with a marinade and dressing featuring freshly squeezed lime juice—Mountain Trek Fitness Retreat and Health Spa, Ainsworth Hot Springs, British Columbia, Canada;