Limes have been grown in Australia since 1824. There are two major types that are grown in Australia, the West Indian Lime which prefers to be grown in warmer temperatures, and the Tahitian Lime which grows better in cooler climates. Limes can be bright green to yellow in colour and are often rounded or almost egg shaped. Limes are full of vitamin C and are a good source of pectin, a type of soluble fibre. They have an acidic and tangy taste.
Limes are similar to lemons, and can be substituted for them in recipes. The skin on a lime is very thin, but the zest is full of flavour. The best way to get the zest is to grate the skin before the lime is cut to extract juice. Lime works well with salads as a dressing, with drinks, sorbets, pies, custards, with vegetables and fish. Lime is often used in marinades for different types of meat. Like lemons, lime juice brushed over some cut fruit can halt the browning process.