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.


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


Lime pie


  • 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
  1. To make the base, crush biscuits to crumbs in a food processor or bash with a rolling pin.
  2. Mix the crumbs and enough melted butter together so that the crumbs hold together when pressed.
  3.  Press into the base and sides of a 20cm springform tin. Allow to chill while you make the filling.
  4. In a mixer, beat the cream cheese until very smooth.
  5. Add the condensed milk, juice and zest and beat until smooth.
  6. Pour the filling into the shell and chill for 1hr before adding the topping.
  7.  Make the topping by whipping the cream, essence and icing sugar together until it stiff peaks form. Smooth or pipe onto the pie.
  8. Chill for at least 2hrs before serving.


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