Limes have an acidity ideal for giving food zest

The nickname "Limey" was given to British sailors who were served fresh limes in the 18th century, a nickname that later became a slang for British people. Limes are a good source of vitamin C that can prevent scurvy, the disease that afflicted sailors who went without fresh rations of citrus.

While we have lots of options for foods containing vitamin C, limes are still a good source. This green-skinned fruit with pale green pulp has an acidity that’s perfect for drizzling over fried food, enhancing grilled fish, blending for a margarita or adding liveliness to guacamole. And, of course, it’s the perfect citrus to use for making ceviche, the lime-marinated fish dish.

Without a doubt, key lime pies couldn’t exist without the distinctive aroma and flavor of a key lime. Bearss limes, also known as Tahiti limes, are juicy and seedless — and the go-to lime for just about any culinary use.

Lime rind, like lemon rind, offers its own unique flavor: Add a little to plain yogurt with a little sugar for a terrific fruit salad topping.

Choose limes with bright-colored, smooth skins and fruit that are heavy for their size. Look for Hawaii-grown fresh limes at farmers markets and supermarkets.

———

Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.