Grating the peel
If you find the residue left on the grater after grating lemon or lime peel to be difficult to clean, use a vegetable peeler instead and then finely chop the peel.
Make a delightful refreshment with fresh lemons and limes by extracting the juice from both fruits and adding water with plenty of ice cubes. Then, add sugar if you would prefer the taste to be sweeter. Serve immediately.
Chop a few limes in half and grill on a barbecue or in an oven; they will go particularly well with dishes like boiled fish or chicken. Squeeze the juice over the fish or chicken. The warm juice has a caramel aroma and is easily extracted from the lime.
To get the maximum amount of juice out of lemons or limes with minimum effort, cook the fruit in a microwave oven for 10-15 seconds. This warms and softens the fruit, making it easier to remove the juice.
When cooking rice, add a few lime leaves for instant aroma. Add finely chopped leaves to all sauces and dressings for vegetables, such as mussel and ginger sauce or a dark butter based sauce.
Tied in style
Wrap lemon and lime halves in muslin and tie with string. Offer them to guests when they need to squeeze juice over their food. The muslin keeps the pips in and prevents the juice from being squirted in all directions.
Freeze in season
When lemons and limes are in season and in plentiful supply, stock up on as many as you can, extract the juice and freeze in ice cube trays. Once frozen, remove and store in vacuum-sealed jars. Use as required.