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A Tahitian lime that is slightly smaller but very similar to the Tahitian Persian lime. It is greenish yellow when ripe but is harvested to be sold when it is still green because the acidity level is higher, which provides a better flavor. It is oval in shape and seedless. Tahitian limes have a fairly thin rind and their flesh is pale green and juicy. In the United States, the majority of Bearss limes are grown in California.
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Bearss Lime term - Related Content |
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| Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals. Several common varieties of the relish ... |
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| A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes. Trees that grow the Kaffir lime ... |
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| A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient. The flavor of a lime is stronger and more tart than a ... |
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| The juice from a fresh lime, which is the best form of lime flavor. Bottled lime juice can be substituted if fresh limes are not available. |
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| There are two types of Tahitian limes, Persian and Bearss, which are very similar to each other. The Tahitian Persian lime is slightly larger than Tahitian Bearss lime. Both ... |
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Lime Preparation | Lime Recipes | Tips
Limes
A small green citrus fruit providing juice or peel that is added to food dishes for a refreshing, tart flavor. ... |
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| Here’s a neat idea: Combine chopped cooked shrimp with a variety of crisp vegetables and tasty seasonings; then use lettuce leaves to wrap the mixture, resulting in a unique dish with an Asian flair. |
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| This Southwest inspired dish is sure to be one of your favorite chicken recipes: chicken marinated in an orange and lime mixture, then grilled to perfection and topped with a tasty homemade mango salsa. |
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| The bold citrus flavor complements the sweet chocolate crust in this light and airy dessert. |
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| This quick and easy salsa, with its several shades of green, tastes as refreshing as it looks. |
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| This makes an intensely flavored marmalade. Start with the limes; if you don't have exactly 2 cups of pulp, use what you have (but not more than 3 cups in one batch) and adjust other ingredients proportionately. |
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