When I think of a lime, I think of summer, and for good reason: the bright, citrusy flavor brings with it the taste of refreshing lime sorbets, ice cold limeades and the zinginess of freshly squeezed lime on Mexican food.
But actually, peak season for lime starts in May and ends in October! Lucky for us, they’re available to us year-round.
Besides being an quintessential addition to margaritas, tacos, and soups, limes are not only a powerhouse when it comes to flavoring food, but they’re also high in nutritional value.
By: Elizabeth Toy
Lime is an awesome source of vitamin C and it also packs a pinch of anti-cancer properties not to mention antioxidants, which can help boost artery health. Lime is also rich in calcium, iron, copper, and dietary fiber.
The 2 main types of limes sold in the United States are Key limes and Persian limes.
What’s the difference between Persian limes and key limes?
The Persian Lime, which is also called the Tahiti Lime, is the larger, green lime we often see in markets, commonly sliced into wedges for a garnish in our beers or on the side of a taco plate.
The Key Lime, also known as the Mexican lime, is smaller in size, about 2 inches in diameter and have a thinner peel that is more yellow in color. It has more seeds and taste more tart with a richer aroma. The Mexican lime is the main ingredient in key lime pies.
Since we’re coming up on the end of lime season right about now, before the harvest is over, grab the rest of your fresh limes and head to the kitchen because this is such an easy recipe you won’t want to miss!
The Minimalist Baker adapted this vegan key lime pie recipe, which takes only 7 ingredients and half an hour before it’s ready to eat!
Vegan Key Lime Pie
1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers)
1/4 cup (4Tbsp) vegan butter, melted (such as Earth Balance)
– 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
– 3/4 cup light or full-fat coconut milk, well shaken
– 1/4 cup coconut oil, melted
– 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
– 1/3 – 1/2 cup agave nectar (depending on preferred sweetness)
1. Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
2. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
3. Distribute evenly among muffin tins and press down with a glass or spoon to flatten.
4. Bake for 10 minutes or until golden brown.
5. Remove and set aside to cool.
6. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth.
7. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
8. Pour filling into muffin tins and tap on counter to release air bubbles.
9. Top with a bit more lime zest and loosely cover.
10. Freeze for 2-4 hours or until firm.
11. Remove from the freezer for 10-15 minutes to thaw before serving.
*Will keep covered in the freezer for up to 2 weeks, though best when fresh.
What’s your favorite lime recipe? Have you tried making key lime pie? Tell us in the comments!
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