Cutting Limes

Today's subject is about limes.

First let's talk about this little green citrus.

As a citrus, it produces juice and the peel can be added to food dishes for a refreshing, tart flavor. The flavor of a lime is stronger than lemon. The flesh is greenish-yellow in color and contains 8 to 10 segments. The size and shape can vary. Its origins can be from Brazil, Florida, Mexico, and in Martinique. There are sweet and sour limes. There are several varieties: some contain seeds and some are seedless. They are very high in vitamin C and low in calories.

Lime becomes more and more popular in recipes, cocktails or detox water. Today, we'll learn how to cut it in different ways.

1. In slices

Wash the limes.

Cut it in half crosswise, Then into slices of 1/8 to 1/4 inch thick.

2. In wedges

Wash the limes.

Remove tops and bottoms. Cut it in half lengthwise. Then cut each section lengthwise again to create wedges. Repeat until you get the right size you want. The number of wedges will depend on the size of the lime and on the desired thickness of the wedges.

3. In small pieces


Wash the limes.

Remove tops and bottoms. Cut it in half perpendicular to the cut ends. Halve and cut it once more to get smaller pieces.

4. Leaf Shape

Wash the limes. Cut it as wedges. Place the lime flesh side down. Using a sharp knife, make a small lengthwise angled cut in the middle of the lime. Make another small angled cut on opposite side of the first cut to form a small wedge to be removed from the rind of the lime.

Continue to cut more wedges from the lime by making cuts along the sides of the previous cuts. Remove the wedge and continue cutting wedges until no more wedges can be cut from the half.

Use the wedges individually or place several together to form a larger garnish.


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Here is what has been displayed on the box.

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