USING FLORIDA FRUITS
FLORIDA AGRICULTURAL EXTENSION SERVICE
Alice L. Cromartie
Agricultural Extension Service
Florida State University
USING FLORIDA LIMES
Florida limes give a delicious lift to family meals,
and can be used in many ways at meal time and in
between meals, too.
Try limes in the following ways:
-A wedge of lime to squeeze into iced or hot tea.
-Lime wedges served with any seafood, to be squeezed
over the food before eating.
-Lime juice and cooking oil in equal parts are a
"natural" for basting chicken, steak, or ribs, as they
cook over glowing coals or in the oven.
-Lime slices (very thin) floating on black bean soup
or hot consomme.
-Thin lime slices with a sprig of parsley or mint pulled
through the centers make beautiful garnishes for sea-
food platters or punch bowls.
-Use lime juice in liberal amounts in your favorite
barbecue sauce recipe. You'll enjoy the flavor.
-Lime juice squeezed over fresh melon, mango or
papaya is a taste treat.
-Equal parts of honey and lime juice combine to make
a delicious fruit salad dressing.
-Squeeze lime juice over chopped apples to keep them
from darkening. This also adds zest to the salad or
fruit cup the fruits are used in at meal time.
KEY LIME PIE
1 8" pie shell
(baked or crumb)
1 cup sugar
1 tablespoon plain gelatin
/2 cup cold water
23 cup Key lime juice
1 teaspoon lime rind,
Y2 teaspoon salt
Beat egg yolks. Add /2 cup sugar, lime juice and
salt. Cook in double boiler until mixture coats spoon.
Remove from heat. Add lime rind. Dissolve gelatin in
cold water. Add to hot mixture. Mix well. Chill until
mixture begins to thicken. Beat egg whites with remain-
ing V2 cup sugar until they stand in peaks. Fold beaten
whites into chilled yolk mixture. Pour into prepared
shell. Chill. Garnish with whipped cream before
QUICK KEY LIME PIE
3 eggs, separated
1 can sweetened condensed
milk (15 oz.)
V cup sugar
/4 cup Key lime juice
1 pie shell
Beat egg yolks. Add condensed milk. Beat again.
Add lime juice and beat smooth. Pour into baked pie
crust or crumb crust. Beat egg whites. Gradually add
sugar, and beat until meringue stands in peaks. ToF
pie with meringue and bake at 3750F. 5-7 minutes
until meringue is brown. Chill until served.
FROZEN LIME DESSERT OR PIE
3 tablespoons butter, melted
1 cup fine graham cracker
crumbs(12 2y2" squares)
2 eggs, separated
1 15-oz. can sweetened
/4 cup sugar
1 tablespoon grated lime
2~ cup lime juice
1 can (6 oz.) frozen
Set temperature control of refrigerator for fas
freezing. Combine butter and graham cracker crumbs
Press 2/3 cup of crumb mixture on bottom and side
of a lightly buttered refrigerator tray; chill. Beat ego
yolks until thick; combine with condensed milk. Sti
in lime rind and juice; mix well. Tint pale green wit]
few drops green food coloring, if desired. Beat egg
whites until stiff, but not dry; gradually add sugar
and beat until very stiff. Fold into lime-milk mixture.
Turn into prepared refrigerator tray; sprinkle edge
with remaining crumbs. Place in freezer or freezing
compartment of refrigerator and chill until firm, about
6 hours. YIELD: 4-6 servings. NOTE: If desired, filling
may be turned into a baked 8-inch pastry shell and
frozen. Top with whipped cream before serving.
LIME CHIFFON PIE
1 envelope unflavored V4 cup water
gelatin / cup lime juice
Vs cup sugar, divided 2 teaspoons lime rind
Y4 teaspoon salt YV teaspoon cream of tartar
4 eggs, separated 1 9" baked pastry shell
Mix together gelatin, 1/3 cup of sugar and salt in
saucepan. Combine slightly beaten egg yolks, water
and lime juice; add to gelatin mixture. Place over low
heat, stirring constantly, until gelatin dissolves, about
6 minutes. Remove from heat; add lime rind and tint
with a few drops green food coloring. Cool. Beat egg
whites until foamy. Add cream of tartar and beat until
;stiff, but not dry. Gradually add remaining 1/3 cup
sugar and beat until very stiff. Fold in gelatin mixture.
Turn into pastry shell; chill until firm. If desired, gar-
nish with whipped cream. YIELD: 1 9-inch pie.
OTE: If desired, 1 can (6 oz.) undiluted frozen lime-
de concentrate may be substituted for the fresh lime
uice. Omit grated rind. For Chiffon Cream Pie, fold
n 2 cup heavy cream, whipped before turning into
(Makes its own Sauce)
cup sugar 1 cup milk
tablespoons flour 2 eggs
tablespoons butter 3 tablespoons lime juice
1 teaspoon grated lime rind
Combine sugar and flour and butter in a mixing
bowl. Add the unbeaten egg yolks, lime juice, grated
lime rind and milk. Beat egg whites until stiff. Fold into
yolk mixture. Pour into buttered 1 quart mold or 6
custard cups. Place in pan of hot water and bake 1
hour in slow oven (325F.), or until the pudding leaves
the sides of the baking pan (35 min. for custard cups).
The finished pudding has a cake-like top with a smooth
delicious lime sauce beneath. Serve warm or cold with
or without whipped cream.
CREAMY LIMEADE SHERBET
1 cup evaporated milk '/ cup sugar
1 can 6-oz. frozen /8 teaspoon salt
Set temperature control of refrigerator for fast
freezing. Chill evaporated milk in freezer tray of re-
frigerator until ice crystals form around edges. Turn
into chilled bowl and whip with rotary beater or high
speed on electric mixer until milk is stiff. Combine
limeade concentrate, sugar, and salt; add 1 tablespoon
at a time to whipped evaporated milk, whipping unti
very stiff. Turn into freezer tray and freeze until firm
YIELD: 1/2 quarts.
LIME SHERBET OR ICE
1 envelope unflavored gelatin 1 egg white
3/2 cups water, divided 1 cup lime juice
1 2 cups sugar
Set temperature control of refrigerator for fa
freezing. Sprinkle gelatin on /2 cup of the water
saucepan to soften. Place over medium heat, stirrii
constantly, until gelatin is dissolved. Add remainil
3 cups water, sugar and lime juice; stir until sugar
dissolved. Pour into an 8-cup loaf pan or several r
frigerator trays. Place in freezing compartment of r
frigerator; freeze, stirring occasionally. Break up frozl
mixture in tray; add unbeaten egg white and beat wi
electric mixer or rotary beater just until smooth. If
desired, tint with few drops green food coloring. Re-
turn to freezing compartment and freeze until firm.
YIELD: 2 quarts. NOTE: For Lime Ice, omit egg
white. Beat mixture until smooth and return to freez-
8 cups water
1 tsp. whole cloves
1 3" stick cinnamon
1 tablespoon instant tea
4 cans (6 oz.) frozen
Combine 2 cups of the water, cloves and cinnamon
in saucepan; simmer 10 minutes. Strain over tea in
large bowl. Reconstitute limeade with remaining 6 cups
water. Add to tea base; chill. To serve, pour into punch
bowl; add ice cubes. Garnish with mint sprigs and
thin slices of lime. YIELD: 22 VY-cup servings.
Sto ~2 cup sugar
Finely crushed ice
Carbonated or plain water
Combine sugar and water in a saucepan; place
river heat and stir until sugar is dissolved; cool. Cut
'lorida limes in half; juice. Add juice to sugar syrup;
divide mixture among 6 tall glasses. Fill to top with
rushed ice. Pour in carbonated or plain water; stir.
Garnish with mint sprigs and lime slice. YIELD: 6
servings. NOTE: To frost edge of glass, dip rim in
gg white, then in granulated sugar. Put in refrigerator
o chill and harden frosted edge.
LIME COCKTAIL SAUCE
6 tablespoons lime juice
3 tablespoons catsup or
1 tablespoon prepared
/2 teaspoon monosodium
Mix all ingredients. Chill thoroughly. Serve over
crab meat, shrimp, lobster or oyster cocktail.
sprigs fresh mint
cup salad oil
cup lime juice
1/8 teaspoon pepper
/2 teaspoon sugar
1 teaspoon prepared
Remove mint leaves from stems. Cut leaves into
small pieces with kitchen scissors. Combine remaining
ingredients with mint leaves. Place in a small bowl.
Add an ice cube. Beat with a fork until dressing thick-
ens to the consistency of medium cream. Remove ice.
Serve with fruit or vegetable salads.
LIME BUTTER SAUCE
2 cup butter 3 tablespoons lime
14 teaspoon tabasco juice
Melt butter; add lime juice and tabasco. Use al
sauce for fish, seafood or asparagus, spinach, broccoli
or green beans. YIELD: Approximately 2/3 cup.
COOPERATIVE EXTENSION WORK IN
AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida
Florida State University and
United States Department of Agriculture, Cooperating
M. O. Watkins, Director
The publications in this collection do
not reflect current scientific knowledge
or recommendations. These texts
represent the historic publishing
record of the Institute for Food and
Agricultural Sciences and should be
used only to trace the historic work of
the Institute and its staff. Current IFAS
research may be found on the
Electronic Data Information Source
site maintained by the Florida
Cooperative Extension Service.
Copyright 2005, Board of Trustees, University