are small, green citrus fruits valued for the tart flavor of their flesh and peel. Lime oil, cold-pressed from lime zest, is used sparingly as a flavoring. Fresh limes are generally available year-round.

To make lime zest strips:
Using a paring knife held almost parallel to the skin, cut off thin strips, being careful not to remove any bitter white pith. Or, use a vegetable peeler.

To grate lime zest:
Draw the lime across the fine holes of a handheld grater, being careful not to remove any bitter white pith.

To shred lime zest:
Draw a zester across the skin to remove zest in thin shreds. Or, use a fine-holed shredder.

For other citrus varieties, see blood oranges, grapefruits, lemons, oranges, and tangerines.

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