Whole dried limes are used in Middle Eastern and Persian cooking, they are harvested when ripe,
boiled in salt water and then left to dry in the sun and can be kept for up to 2 years in your cabinet.
Dried lime slices make a wonderful garnish. Just cut unpeeled fruit into thick slices, discarding ends.
Place on a wire rack on a baking sheet and dry in a 170° oven for 4 hours. Remove from oven to air dry.
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