Dried white limes are most commonly used in slow-cooked dishes, infusing sauces with complex citric flavours. These dried white limes are made from ripe, green limes which have been soaked in brine. They are then left to dry in the sun until their skin to turns hard and they develop delicate, fermented notes. The drying period is not as long as with black limes though, meaning they remain a lighter shade and are able take on the colour of the food they are cooked in.
Use a skewer to puncture the dried limes a couple of times before adding them to a tagine so that the hot juices penetrate deep into the fruit and bring out the flavour. Also try grinding the fruit in a spice mill – dried lime powder is great in meat and fish rubs, tabbouleh and quinoa salads.
Contains approx 15-20 limes
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