Sam is a trusted home cook.
Maybe dehydrate them to intensify the flavor. zest and cut away the pith. Dry the meat and zest. Then grind to powder in a coffee grinder.
Mix with salt ground to a fine powder. Add paprika, garlic powder, ginger and white or cayenne pepper (to taste) to make a popcorn salt.
(clean you coffee grinder by grinding some rice to remove flavor).
Pair them with another citrus to get an absolutely new unique perspective for your dish!
Nothing. Sweet limes are neither sweet nor sour. They are perfectly bland. There is nothing to be done with them. We once had a sweet lime tree. It was a waste of space, so we tore it out and planted a real lime tree.
But I've had amazing sweet limes before -- almost like meyer lemons, but limes. These were the first duds I've gotten.
I'm certainly no expert on sweet limes, but we didn't get a single tasty one from that tree that produced for three seasons before we axed it. And everyone we mentioned it to who had ever tasted a sweet lime gave them a thumbs down. I hope you find some more that you like, but I can't think of anything that wouldn't be better with regular limes. Maybe the flavorful ones you got were just a fluke? Perhaps you could talk to someone at a plant nursery about them.
Please enter a valid email address.
Well played. You deserve a cookie.
Dan Saltzstein reviews Samarkand and Golden
Piglet Day 3—See the Latest Winner!
Will Gordon Ramsay Roast Us on Twitter?
By Food52: Bee's Wrap, Baking Chocolate & More!
Pork Recipes for Weeknights & Weekends
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)