Spray-free, locally grown limes from Solum Farm in Mororo, tended by Peta of Pigface Farm. Bright, aromatic, juicy. Priced per lime.
These limes come from Solum Farm in Mororo, where the land is lovingly tended by Peta from Pigface Farm. Grown in the warm coastal climate of the Clarence Valley without sprays, harvested in small batches at peak ripeness.
The difference shows. The zest is intensely fragrant - oils bursting when you run a grater across the skin - and the juice has that perfect balance of sharpness and sweetness that only comes from fruit that's been grown slowly, in good soil, by someone who cares.
Buy a few. You'll find a reason to use them all.
How to use: Squeeze over curries, tacos, grilled fish and roasted vegetables. Add to salad dressings, marinades and dipping sauces. Zest into cakes, slices and biscuits. Make a simple lime butter. Add to sparkling water or a good cocktail. Use in Thai, Vietnamese, Mexican and Indian cooking lime belongs in all of them.
How to store: Keep at room temperature for up to a week. Refrigerate for up to 3 weeks. Zest before refrigerating zest dries out once cut. Juice and freeze in ice cube trays for up to 3 months.
