We have a wonderful lime tree in our yard that produces enough limes to keep us in limes every day! There are a lot of health benefits from the lime including weight loss, skin care, improved digestion, relief from constipation, eye care and treatment of peptic ulcers, respiratory disorders, gout, gum problems and urinary disorders, etc.
Limes are consumed all over the world and used in beverages, cocktails, jams, jellies, candies and in cooking. The oil taken from the skin of the lime is used in soft drink concentrates, body oils, cosmetics, hair oils, toothpaste, toilet and beauty soap, disinfectants, mouth wash, deodorants and many other products.
There are two main sour lime varieties, Tahitian and Key. The key limes you would recognize because of the famous pie.
Limes contain antioxidants, which research has shown stops cell division in several cancers. Scientists noted that in several African villages where cholera epidemics had occurred, lime juice included in the diet protected against cholera.
Free radicals can mingle with healthy cells of the body, damaging blood vessels and allowing cholesterol to build up against membranes, which can cause inflammation. That’s why vitamin C can be used as a remedy for reducing the painful symptoms of arthritis and the prevention of atherosclerosis, not to mention colds and flu. Because of all these benefits, it’s not surprising that foods containing significant amounts of vitamin C, like limes, can actually contribute to lowered incidences of other problems, such as strokes, diabetic heart disease, and cancer.
A couple of recipes you might like:
“Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering beer flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!”
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
Grilled shrimp with a lime base
3 tablespoons Cajun seasoning
1 lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)
Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.