LIMES (Seedless Limes)
Scientific name: Citrus Latifolia Tanaka
Available/Season: All year round
Flavor: very acid, juicy
Grown between 0 and 2000-meter altitude
Benefits: very concentrated source of vitamin C and acids. They are also well known for being a
good weight stabilizer thanks to the presence of caffeine and pectin, which diminishes fat absorption by the body. They decrease the risk of diabetes and heart disease.
It is the variety most commonly used in cooking. Mainly used in the non-alcohol drinks industry. It is also used in the perfume and cosmetics industry.
NUTRITIONAL TABLE
| Compound | Unit | Total |
| Water | % | 91.8 |
| Protein | % | 0.3 |
| Fat | % | 0.3 |
| Carbohydrates | % | 6.3 |
| Fibre | % | 1 |
| Ash | % | 0.3 |
| Calcium | Mg | 1.3 |
| Phosphorus | Mg | 1.4 |
| Iron | Mg | 0.4 |
| Vitamin C | Mg | 25 |
| Calories | Kcal | 26 |
Description
Lime pie
Ingredients:
- ¾ cup lime juice
- 1 packet plain sweet biscuits
- 2 (250g) cream cheese, softened
- 100g butter, melted
- 2 (395g) cans condensed milk
- 300ml cream
- 1 teaspoon lime or lemon essence
- 3 tablespoon icing sugar
- 1 tablespoon lime zest
- To make the base, crush biscuits to crumbs in a food processor or bash with a rolling pin.
- Mix the crumbs and enough melted butter together so that the crumbs hold together when pressed.
- Press into the base and sides of a 20cm springform tin. Allow to chill while you make the filling.
- In a mixer, beat the cream cheese until very smooth.
- Add the condensed milk, juice and zest and beat until smooth.
- Pour the filling into the shell and chill for 1hr before adding the topping.
- Make the topping by whipping the cream, essence and icing sugar together until it stiff peaks form. Smooth or pipe onto the pie.
- Chill for at least 2hrs before serving.
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PHYSALIS/ GOLDEN BERRY (Cape Gooseberry, Incaberry)
Jam
Ingredients:
3.40 oz. (96.40 g) physalis (golden berry) without husk.
1.12 oz. (0.33 dl) water
1 lime
1.41 oz. (40g) sugar jelly
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Wash the berries and cut them in half. Mix all ingredients in a pot. Bring the mixture to the boil, while stirring. Then let the jam simmer for about 10 minutes. Remove the pot from the heat and let the jam cool. Pour the jam into a jar.
3.40 oz. (96.40 g) physalis (golden berry) without husk.
1.12 oz. (0.33 dl) water
1 lime
1.41 oz. (40g) sugar jelly
0.5 orange
Wash the berries and cut them in half. Mix all ingredients in a pot. Bring the mixture to the boil, while stirring. Then let the jam simmer for about 10 minutes. Remove the pot from the heat and let the jam cool. Pour the jam into a jar.
GRANADILLA (Sweet Passion Fruit)
Granadilla Cake
Ingredients:
- 50 ml granadilla pulp
- 4 eggs
- 500 ml flour
- 300 ml castor sugar
- 200 ml milk
- 15 ml baking powder
- 5 ml vanilla essence
- 100g margarine
- 60 ml granadilla pulp
- 100g margarine
- 250g smooth cream cheese
- 500 ml icing sugar
- Whisk eggs and castor sugar until thick, creamy and white
- Sift the flour and baking powder and fold it into the egg and sugar mixture
- Heat milk, granadilla pulp and margarine, do not boil.
- Add vanilla essence and stir
- Spoon into a tin
- Bake for 25-30 minutes at 180°C
- Mix stork bake and cream cheese then add the granadilla pulp
- Add icing sugar and mix well until smooth
- Spread granadilla topping over cake
PASSION FRUIT (Purple Passion Fruit)
Passion fruit Souffle
Ingredients:
- 30 ml strained passion fruit juice
- 25g +25g sugar
- 2 egg yolks
- 2 egg whites
- Salt
- Cream the egg yolks with 25g sugar until sugar has dissolved
- Add the passion fruit juice
- In a separate bowl whisk the egg whites with a bit of salt and add 25g sugar when the peaks are forming.
- Whisk until the peaks firm.
- Whisk 1/3 of the whites into the yolks then fold through the remaining
- Spoon the mixture into a buttered and sugared soufflé mould
- Bake at 190C for 12 minutes
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