Limes are one of our favorite "flavoring fruits" for salsa, fish, salad, and fruit desserts. Talk about versatility! I have even roasted them in the oven with chicken or fish to be able to squeeze more of the warm juice over them and enjoy its roasted, mellow flavor. Here are great lime tips you can use in social messaging this week for your clients, employees, and students.
- Limes are a member of the citrus family along with lemons, oranges and grapefruit.
- Sailors were known as “limies” when it was discovered that vitamin C in limes helped cure them of scurvy.
- The zest (skin) of limes adds taste and texture to food. Limes should be rinsed well to reduce pesticides and wax on the surface.
- Limes are acidic, making them a great marinade or salad dressing.
- Limes impart a tart flavor to salads, dips, vegetables and meat dishes.
- Limes are often used in guacamole and margaritas for Cinco de Mayo.
By Lisa Andrews, MED, RD, LD
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Judy Doherty, MPS, PCII
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
