OK guys, my lime tree is now producing like billy oh.

I've worked out from last year's production that if I juiced and froze them all, I'll end up with something like 2800 lime juice cubes.

So, I've done lime cubes, lime chutney, lime marmalade, chicken with lime, lime curd, key lime pie, lime squash........ and am now looking for new ideas. Any suggestions will be gratefully received and faithfully applied.

Oh and in a few weeks time, I'll also have oranges and bananas coming out of my ears, so any ideas you might have for those would also be useful please!

lime and lots of booze an kinda booze. orange lime and booze, banan oange lime and booze, booze and booze to cut the lime. lime and woman mixed slowly

Steve

Im packing satsumas for woolies and export market sent them over i will pack them and ship them lol

Serouis long time since we had a drink together lets make a plan and lessons i learned this year when fishing for crocodiles tie your rod and reel to something.

Luan

OHHHH NO luan Steve say's you get him drunk!!!!!!!!! I guess that means you hold his glass for him? or you pour when his glass gets low?OR he's faster than you to get to the refills don't tie the rod and reel to any of your important parts

Luan,

We certainly need need to get together sometime soon....... it's just been too long anyway but we have a lot of shit to talk about.... including how not to drown good fishing rods!

Hooker,

He gets me rat arsed every time we get together. - It's got so bad now, I have to take Rudi along to drive me home!

SPICK his drink with water that'll fix him. Water wil ruin his reputation or take him out and teach him how to fishwithout loseing his brand new fishing gear you could also remind him of the total stranger that ask if he had heard about the dumdass or was it brain dead who lost some brand new fishing gear on the first cast!!!!!!!

I'd better not take the piss too much...... he's a right big bugger as you know!!

big hell he's hughy mungus. You know Hughy thats Dewy Mumgus's big brother The dam lights went dim in the airport when he walks by he block so much light

You guys i dont even wanna know what you two where up in uganda.Steve i probably come down next week to sabi arms thinking of building a .375 there so will need some help.ddrhook was great meeting you next time come stay over a night and we can teach steve somethings.Have new fishing rods and reels need only time for crochunting.

Luan

Dry them.

They are absolutely great added to cooking that way.

Luan,

Sounds good to me mate.... give me a call on 0832777114 and we'll get together!

Saeed,

Do you dry them in a very low oven?

I'd certainly like to give it a try.

Oh and Luan, I'll also bring you a bag of limes!

Luan
I was going to be in the area for a few day BUT aubrey's grandfather was rude enough to die at the time I was to be there Aubrey said he always had lousy timing I hope to be there some time just don't know when

I freeze my lime juice and then make ceveche, shrimp or fish, all year long

Get a small Ice cream maker and make sherbet. put a scoop in a glass and add vodka or whiskey. Makes for a good way to spend a hot day

i have always wanted to make a batch of lime wine, from tree ripe limes..

I've got a freezer full of lime juice and will try making some sherbert.... also making marmalade today.

Lime wine sounds interesting and I'll do some research on it.

Thanks guys!

Steve,

My wife suggested trying some lime curd - like lemon curd only different You might try a batch and see how it keeps when frozen and if good make a larger batch.

Lime Curd

1/2 cup butter
1-1/2 cups sugar
1/2 cup lime juice
Grated zest of two limes
6 eggs, lightly beaten

Put all ingredients, except eggs, into double boiler over simmering water. When butter has melted and before mixture is too warm, gradually whisk in the beaten eggs. Cook, stirring constantly, until thickened to consistency of instant pudding, at least 10-15 minutes. Remove from heat and cool for a while. Then place in a container, cover, and store in the refrigerator.

Please thank your wife for me. We're already doing that but didn't know it could be frozen and I'll give it a try tomorrow!

Now I know it can be frozen, it'll be a great help.

quote:

Originally posted by shakari:
Please thank your wife for me. We're already doing that but didn't know it could be frozen and I'll give it a try tomorrow!

Now I know it can be frozen, it'll be a great help.

Here in the States they sell frozen lemon meringue pies. I don't see why there should be much difference - citrus, sugar, and eggs in both.

Steve,
with "hot" ph things, i like to flatten it down to a around 4 to 4.5 ... yeasties are VERY happy at 4, not so much at 3.5 or 5 ...

let me start with stating that i like my fruit wines to taste like FRUIT, not like fermentated fruit ... blueberry wine should taste like BB

FREEZE THE FRUIT .. huge improvements in extractions .. whole limes are fine


standard wine receipe.. your may vary, but this is pretty general

in a 5 gallon batch ..
2 camden tablets
mark the bucket at 4 g
add as much juice as you can, if fruits, WARM them to about 130F in water.. in the case of limes, i would blender them and drop them into a mesh bag/nylon (clean is better!)
adjust PH if you have litmus paper .. if not, 1/2 a TEASPOON of calcium carb is probably too much

add 5# of suger or 5.5# of honey
cool .. 50 80F
add some pectin if you have it

pour the lot into your bucket .. bring up to 4-4.25 gallon..
check temp, if under 80, add yeast .. ale yeast stop at 12% largely ... use an ale yeast, the way i do wine winds up with rocket fuel if you use a wine yeast
put on an airlock ...
let sit 7 days

stir, add 4# sugar or honey .. honey has slightly less fermentables than sugar

let sit 10 days .. rack into another bottle, fill to 4.75-4.8 gallons +psorb or camden tablet

let sit at least 3 days ...
taste it .. if its just barely sweet, it will get sweeter over time .. try it shaken over ice ..

at this point, i like to add some more juice, a little inverted sugar, or regular.. up to a pound for 5 gallon, and if mouth feel is lacking, a little glycerol

leave a week and bottle in BEER bottles, as it might referment if this is the first time trying...

my sour cherry last year restarted, but the concord, blueberry, and pomegranite didn't

nor any of the ports i did...

ripe ripe limes should got sweet!

yay! ..

of course, you can shorten this at 7 days and do it exactly like a beer ... rack, add 2 cups sugar, and bottle, know it will be fizzy

Jeff,

Thanks for that one... it sounds interesting and I'll give it a try. Probably with the glut of VERY ripe fruits I get towards the end of the season..... but can I ask if less sugar equates to a drier finished product?

not exactly ...
sugar=%alcohol .. and residual sugar..

a wine yeast will go dry to 20%, more or less .. or up to TWENTY EIGHT, if you let it and work it

i have learned, the hard way, to just let it go dry, dry, and resugar to taste .. i realize you didn't like your sweet 'lade, but this isn't the same .. if you like, add 5 then 3# of sugar, and let it go ahead and eat all the sugar ... then use a yeast inhibitor, p-sorb or camdens, to stop the yeast from restarting ...

any beer yeast will totally eat 8# of sugar .. but if you want to make it lower alcohol, you could go 3# and 3#, ... it will be completely eaten and utterely, skull chrushingly dry ...

you then sweeten with the juice, and a little inverted sugar ... fruit wines aren't great utterly dry ...

now, you have to watch out for high acid, which makes it bitter without actually being dry ... a TINY bit (1/4 teaspoon this time) of calcium carb will flatten the acid .. and don't worry about it being perfectly clear, though any normal clearing agent will work ... never use egg whites on fruit wines ...

I need a reciope for lime chutney ....one that I can modify to use (I am diabetic) an artificial sweetener. PLease....anybody have such a recipe available???
Alex

if you use the baking splenda, its pretty much a 1:1 for sugar .. though the rubbish won't ferment!

ask your doc if its okay.. best of luck, brother..


Steve,
for the record, my mother loves teasing me about brewing.. it seems i started brewing about 6, and by 7 i swapped beer yeast for baker's yeast, and all the local kids would swap me for my "root beer"

quote:

Originally posted by jeffeosso:
if you use the baking splenda, its pretty much a 1:1 for sugar .. though the rubbish won't ferment!

ask your doc if its okay.. best of luck, brother..

Most of the lime chutney recipes I have seen use brown sugar. You might also need to change the spice mix a bit when Splenda is used. I'm not sure what could be added since molasses and other similar cannot be used.

Thanks guys, I'm gonna give it a go with a mixture of limes & oranges from the garden.

Conifer,

Let me know if you need any limes!

quote:

Originally posted by conifer:
I need a reciope for lime chutney ....one that I can modify to use (I am diabetic) an artificial sweetener. PLease....anybody have such a recipe available???
Alex

Alex,

Here's a recipe I found that does not use brown sugar. It my be suitable for modification.


Lime Chutney
Ingredients :

12 limes
2 pods garlic
4 inch piece ginger
8 green chillies
1 tblsp chilli powder
12 tblsp sugar
1 cup vinegar

Preparation :

Clean the limes and chop into smallish pieces, removing the seeds. Keep
any lime juice that collects whilst chopping.

Finely slice the garlic, ginger and chillies.
Mix together all the ingredients except the vinegar.

Cook over a low heat until mixture is thick.

Add the vinegar and simmer for 5 minutes.Cool and bottle.
Eat after 3-4 weeks.

THANK YOU ALL!!!!
I use Splenda in several recipes, and sometimes use fructose.
Oday.....thanks....I will try your recipe today.
Alex

OK. So far, I've:

Dried 'em, Candied 'em, made marmalade, lime curd, lime cubes, key lime pie, chicken & lime, have plans to wine 'em and have given 'em away to all my friends, neighbours and anyone and everyone who comes to the house for any reason.... anyone else got any ideas?

Go to recipe web sites and do a search for limes. Here's an example including drinks, cookies, etc.

Allrecipes.com

Thanks. That's given me a ton of ideas!

Glad it was helpful. There are other sites out there too.

When I get back to you in 2012 you can make me a Sao Paulo Lime and Vodka or three.

quote:

Originally posted by Oday450:
Glad it was helpful. There are other sites out there too.

When I get back to you in 2012 you can make me a Sao Paulo Lime and Vodka or three.

Sounds good to me!

Green Dreams.One part lime juice, one part lemon juice one part lime vodka. If not lime vodka, regular vodka will work. Pour into a blender of ice and crush all together. It is about a refreshing drink as one can get!

Thanks, I'll also give that a try.

I tried this http://allrecipes.com/Recipe/L...pareribs/Detail.aspx tonight and added a bit of my previously mentioned marmacrete and it was helluva nice.

Baboon or hog bait?

Burn the tree down if you want to continue liking limes in future.

It's gonna get worse in a year or two when my other lime tree starts producing...... to say nothing of the banana, orange, avo, mango, litchee & macadamia trees I planted a couple of years ago all start producing!

Guess you will have to open a fruit market and give up hunting.

Limey Man!!!! to the rescue get your new action figure at your nearest retail out let today. and watch the action as limey man jumps tall buildings OK so he can't jump he out runs mad house wives OK OK he can't do that either.