"persian limes" news and stories

Without a doubt, my biggest pet peeve when it comes to cooking is the rampant use of the phrase "key lime," even when no key limes are present. This agitation surfaced a little last month when I shared the Key Lime Dream ice cream, and I've been meaning to offer a little tutorial to do my part in ridding the world of this scourge.

First, I want to share what Key limes are NOT: They are not Persian Limes (the garden variety you pick up at the grocery store). These easy-to-find suckers are bigger, greener, thicker skinned, less aromatic, and contain less bitterness.

Now, with that out of the way, head through the jump to learn about Key limes.

I used to curl my lip at my dad's dedication to Key Lime pie. As a kid, it was just too much for me. But once I went to Key West, and had the classic, perfectly made pie myself, I was hooked.

Now I need to try the new ice cream recipe over at The Kitchn -- Key Lime Dream Ice Cream! (Part of the recipe is currently cut off, hopefully it will be fixed soon.) The only complaint I have is that it just says "lime juice" in the ingredients. But at least the submitter says: "If you're lucky enough to find them (unlike me..), substitute key limes for the Persian limes. Cook's Illustrated says the taste is the same between the two, so don't fret about calling it key lime..."

Eh, I'll still fret. The amount of non-Key Lime recipes out there that use the title drive me nuts. If its a good recipe, it doesn't lose its magic to take out the "key." Heck, called it "Persian Lime Dream," if you can't find Key Limes. We don't call sweet potato or yam dishes just "potato." We don't label something "mandarin orange" and then put regular oranges in. So why is everyone so intent on using the "Key Lime" label without using the actual fruit?

Okay, rant over. Now it's time to drool over the thought of how tasty this will be...