Wednesday, December 14, 2011

Key Lime Harvest

My Key Lime bush is full of limes and there is only so much tonic one can flavor with the tart little fruit. My wife, a woman of many gifts is unhappily not a baker so Key Lime Pie is out of reach but she is an inventive cook so she figured on treating the limes another way.

Using her handy dandy Mexican citrus press, purchased years ago on a trip south of the Rio Bravo, she squeezed the juice into an ice tray. Now if we need to deploy key limes out of season all we have to do is fish around in the freezer.

It was, let's face it, a massacre of fruit.

But that was not torture enough for the native Keys' fruit. The skin is as intense as the rest of the fruit, peculiarly adapted to a region of poor soil and sporadic rain and lots of salt. Key Lime zest is equally well flavored.

Our little bush has been producing like crazy and the round yellow balls sit on the counter, as decorative as the Italian Deruta bowl in which they sit.

They grow like tiny acorns budding everywhere after the yellow and white flowers bloom and die.

By the time they are properly yellow they are ripe for picking. left unmolested they will simply fall to the ground where they remain fresh and usable until brown spots start to appear and indicate the fruit is now rotting from the inside out.

As you can judge by comparison with the tip of my index finger the fruit is as small as a quarter in diameter but it packs lots of citrus flavor.

And the modest prickly bush with a little fertilizer (I use Milorganite for simplicity) and a soaking watering every few days will churn out fruit with no apparent problem. Summer by contrast is the dormant period this far south.

- Posted using BlogPress from my iPad


Brady Steffl said...

Pretty damned clever, conch.

Behind Bars - Motorcycles and Life

Conchscooter said...

My wife is a smart woman. Without her I am nothing.

PrissyInParadise said...

Fabulous idea!!! Kudos to you and Mrs. Conchscooter :)

Garythetourist said...

Great idea with the limes. My wife and I do a very similar thing with basil each year. We make batches of pesto and freeze much of it in ice cube trays (remember those?). They turn out to be the perfect size for a pasta dish for two or three people.