Hi, I have just found some lemons and limes to make for my farmer's market stall. I would really appreciate any suggestions for ways to use these... Many thanks!

lemon honey, lime honey, preserved lemons . . .

Hi Penny,
thanks for the suggestions. I haven't made Preserved Lemons before... have you? And is it possible to preserve limes the same way?

Yes it is but the very thin skin means they're not such a good product

You could dry them whole and they are then known as limi-omani and used widely in Persian dishes. I haven't dried any of my own as they are relatively easy to purchase in middle eastern stores but once you begin to use them it becomes almost addictive. [www.seriouseats.com] They can also be sliced and dried in an oven.

PS this is limes I am referring to not lemons.




Edited 1 time(s). Last edit at 05/30/2012 07:59AM by Kone.

Yes, I have made preserved lemons - I used the Foodlovers recipe [www.foodlovers.co.nz]. I found that a lot of juice was needed to cover the lemons and I could only fit a few in the jar. The second lot I made I cut the lemons in half, squeezed the juice out, cut the shells in half again and layered them with the salt and flavourings. Then I poured the juice in. This was much more economical and worked perfectly well but doesn't look as good - a consideration if you want to sell them.

I never use lemon juice as well as lemons when making preserved lemons - just cut a cross up from the stem end without cutting all the way through squeeze a little then stuff with salt and pack the jar - fill with hot water - they still look whole there is some juice in the jar and are well lemony when ready. I have also made a lovely lime and ginger marmalade in the past... good luck!

Four legs good, two legs bad. George Orwell

Hi lynley,
I never thought of making marmalade... what a great suggestion. Any tips/recipe for me as I haven't made marmalade before.


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