What is the composition and energy value of lime zest. What effect it has on the body, possible harm and contraindications to the use of the product. Cooking applications and dishes in which it is used.
Harm and contraindications to the use of lime zest
Lime zest is a popular culinary product, but when using it, it should be borne in mind that citrus fruits are not good for everyone. The peel of this fruit is no exception.
Who is not recommended to consume lime zest:
- Patients with increased gastric acidity … With this health problem, the peel will act as a mucosal irritant, and heartburn can result from this seasoning.
- People with individual citrus intolerance … Lime and lime zest are highly allergenic foods. Therefore, to prevent the occurrence of unwanted reactions from the body, you should treat them with caution.
- Caries sufferers … This category of people can eat lime zest in small quantities, because it destroys tooth enamel. On the other hand, with moderate use of the peel, it only has a positive effect on the teeth.
Lime zest recipes
This product is quite often used in cooking. It is used in baking flour products. But the possibilities of lime zest in the kitchen do not end there. This seasoning will add extraordinary taste and aroma to both meat and fish dishes, as well as salads. Alcoholic and non-alcoholic drinks will acquire an amazing taste if one of the components is the peel of this fruit.
Lime Skin Recipes:
- Grilled salmon with creamy lime sauce … Ingredients: 6 salmon fillets, 1 tablespoon olive oil, 1.5 teaspoons lime zest, salt and black pepper to taste. First of all, mix salt and pepper and rub our fillets thoroughly with this loose mass. Then you need to sprinkle it a little with olive oil. After that, using the grill (we have "grilled" salmon), fry our product for 10 minutes until cooked. Sprinkle the finished salmon fillet with lime zest, and put a spoonful of ready-made creamy lime sauce on top.
- Daiquiri sherbet with kiwi slices … Ingredients: water (2, 25 cups), kiwi (3 pieces), sugar (3/4 cup), white rum (1/2 cup), lime juice (1/2 cup), 1 tablespoon lime zest, fresh mint taste. First of all, dissolve sugar in hot boiled water. Then add rum, juice and lime zest. We cool it down. Pour the mass into a dish for freezing and put it in the freezer for a couple of hours, while the mass needs to be stirred frequently (after about half an hour). Put the kiwi slices on the bottom of the plate, then the frozen sorbet, and on top of the mint sprigs.
- Thin Pomegranate Pie with Lime Glaze … First of all, we will deal with pomegranates: clean them, squeeze the juice out of two, and divide the third into grains. Now mix 180 g flour with baking powder (1.5 teaspoon) and salt (0.5 teaspoon). Separately from this mass in another bowl, beat 100 g of butter with 200 g of sugar, add 2 eggs and beat the mixture again. After that, pour in 0.5 cups of pomegranate juice and add 2 teaspoons of lime zest. It's time to mix flour and oil-pomegranate mass. It remains to add 100 g of yogurt, and the dough is ready. Let's start baking. We butter a baking sheet, pour a little flour on it, pour out the dough and bake the cake for 30 minutes at 180 degrees. We leave to cool for a while and proceed to the preparation of the glaze. To prepare it, you need to mix 180 g of powdered sugar, 1/4 cup of pomegranate juice, 1 teaspoon of vanilla extract and the same amount of lime zest. Pour this mixture onto the cooled cake and distribute it evenly over the entire surface. Before serving, garnish the dish with pomegranate seeds and 1 teaspoon of lime zest.
- Homemade lemonade with mint … To prepare this drink, you need to take 6 lemons. Cut the zest thinly from 2 lemons and cut it into strips. Dissolve 2 cups of sugar in boiling water, add lemon and lime zest. Turn off the stove, cool the syrup and put a couple of mint leaves in it. We put the cooled liquid in the refrigerator. Meanwhile, squeeze the juice from all the lemons and mix it with the syrup. Add cinnamon, vanilla, gin and citrus liqueur (these components are taken to taste), insist for an hour, filter. When serving, you can add a slice of orange and a sprig of mint to the drink.
- Grilled corn with spicy lime oil … The first step is to warm up the grill, you can also use the grill. Then fry 4 cobs of corn separately wrapped in foil for about 10 minutes. We put it in some kind of dish, let our dish cool down, and in the meantime we cook butter. Mix 2 tablespoons of soft butter, 1/2 teaspoon of chipotle pepper, 1 teaspoon of lime juice and 1/4 teaspoon of grated lime zest, 1/2 teaspoon of coarse salt. Pull corn out of foil and serve with butter.
- Lime cake … First of all, we heat the oven, the temperature should be 200 degrees. Then we prepare the dough for our culinary product. Grind 200 g of shortbread cookies into crumbs, mix with melted butter (125 g). We form a cake and bake it for 10 minutes. Now we prepare the cream in this way: beat 4 yolks, add 1 can of condensed milk, 125 ml of 30% cream, 125 g of fresh lime juice and 2 teaspoons of lime zest. Fill the cake with the mixture and back into the oven. The cooking time is 25 minutes, and the temperature is 170 degrees. Bon Appetit!
- Grilled Caramelized Pineapples … To prepare this dish, we use a grill or barbecue. Peel the pineapple, cut into pieces. In a bowl, stir 3/4 cup sugar, 1 teaspoon of cinnamon, the same amount of lime zest and 1/2 teaspoon of ground cloves. We soften 120 g of butter and grease the pineapple pieces with it. Sprinkle them with a spicy sugar mixture and fry for 5-10 minutes until golden brown.
- Beefsteak "Berlin" … We need 600 g of beef tenderloin, 150 g of hard cheese, 3 eggs, vegetable oil for frying, a mixture of peppers, salt and lime zest to taste. We also need to prepare rice for a side dish. First, cut the meat in portions and beat it off. Do not forget to salt and pepper. Then mix the beaten eggs with grated cheese. Now dip the chops in the egg and cheese mixture and fry until golden brown. Put the chop on the rice, sprinkle with lime zest. You can add tomato sauce or homemade lecho.
- Lime coffee … Brew 1 scoop of freshly ground coffee in 200 ml of water. Add 0.5 teaspoon ground lime zest. Pour the drink into cups and add lime juice (you can also lemon) and sugar to taste.
- Salad with tuna and egg soufflé … Beat 3 eggs with a fork. Bring 500 ml of water to a boil, add sea salt and 1 teaspoon of vinegar on the tip of a knife. With a fork in boiling water, make a funnel and pour in the beaten eggs. Bring to a boil, remove from heat, leave for 5 minutes, covering the pan with a lid. We strain out the water, make balls from the egg mass. Cut the apple and cucumber into strips. Put the tuna meat (1 can of canned food) on a plate. We use the remaining oil to make the sauce: mix it with lime juice (1 teaspoon), soy sauce (1 tablespoon) and powdered sugar (1 teaspoon). This salad should be spread on dishes in portions in this way: first, put washed and dried lettuce leaves (1 bunch of arugula), and then - cucumber, apple, tuna meat. Don't forget about lime zest and nuts or seeds. Season everything with sauce and add the egg soufflé.
- Pork medallions with pepper and fresh cherry salsa … First, prepare the cherry salsa. To do this, mix the following components: coarsely chopped cherries (250 g), juice (2 teaspoons) and grated lime zest (1/4 teaspoon), chopped red onions (a quarter of an onion) and 1.5 teaspoons of fresh coriander, and also Jalapeno pepper (1 teaspoon). Then take the whole piece of pork meat (350 g) and sprinkle it with salt and pepper (black pepper needs to be ground). In a frying pan in heated oil (1 tablespoon) fry the pork until golden brown. After that, we heat the oven to a temperature of 200 degrees. You need to bake the meat in it for 15 minutes. Cut the chilled pork tenderloin into medallions and serve with cherry salsa.
- Cookies "Coconut hills" … Stir with a fork, but do not beat melted butter (50 g), 2 eggs, sugar (100 g), coconut flakes (200 g), zest from 1 lime and liqueur (1 tablespoon). Leave for 10 minutes to swell the chips. We make balls with a teaspoon and put them on parchment paper. With the fingers of our hands we give the shape of a slide. We bake at a temperature of 175 degrees for 15 minutes. Cooling the baked goods. Melt dark chocolate (100 g). Now you need to dip each "slide" in the chocolate mixture and leave upside down until the chocolate hardens.
Interesting facts about lime zest
The fruit from which lime zest is obtained has been known to the world for a long time. But in the period of Antiquity, its skin was not in culinary demand. Many people believed that this fruit had a foul smell. It was only in the Middle Ages that the medicinal and aromatic qualities of lime and its zest were appreciated.
In the 17th and 18th centuries, a lack of vitamin C led to a dangerous disease called scurvy, especially sailors who were often seriously ill. In 18th century Britain, Dr. James Lindh discovered that both lime and other citrus fruits that contain vitamin C can stop this dangerous disease or alleviate its symptoms. And after this discovery in lime of such medicinal properties, sailors always had these fruits on board the ship and were obliged to eat 1 fruit a day to prevent scurvy.
Nowadays, this aromatic seasoning is in great demand in many cuisines of the world. It is prepared in this way: first, the lime fruits are washed, then they are poured over with boiling water, and only after that the zest is carefully cut in the form of a spiral. It should be extremely thin, otherwise, when dried, the spice will acquire a brown tint, and this is undesirable - the color of fresh and dried zest is the same, i.e. green.
Nowadays, not only a fragrant zest is obtained from lime, but also a healthy oil, which is used as a flavoring agent in the production of soft drinks.
Citric acid is also extracted from this fruit, because the juice of this citrus contains 6-8% of this substance.
There are also lime hybrids in the world - limonaymes (a hybrid of lemon and lime) and limequat (a hybrid of lime and kumquat).
Watch a video about lime zest:
So, lime zest, while low in calories, has a number of health benefits, making it one of the spices to have on hand. When choosing a product, you should pay attention to its color scheme. A fragrant green zest with no specks will suit us. And the seasoning should be stored in a dense, i.e. hermetically sealed dishes, so that its pleasant aroma is not "confused".
