Canned limes are frequently used in Moroccan recipes. If possible, use a ripe and orange-flavored lime. Wash the limes thoroughly. Cut each fruit into four pieces, without separating them at the base. Dry the inside of the limes well. Close them and place them in a container that has never held something greasy. Fill the container to the top with warm water. Place a weight on the fruits. Cover and leave it in a dry place. After a few days, the limes are ready to be used. These limes are used in tajines. When serving, remove the core, wash, and cut into four pieces. Only the skin is used.
Canned limes are frequently used in Moroccan recipes. If possible, use a ripe and orange-flavored lime. Wash the limes thoroughly. Cut each fruit into four pieces, without separating them at the base. Dry the inside of the limes well. Close them and place them in a container that has never held something greasy. Fill the container to the top with warm water. Place a weight on the fruits. Cover and leave it in a dry place. After a few days, the limes are ready to be used. These limes are used in tajines. When serving, remove the core, wash, and cut into four pieces. Only the skin is used.
