King of Limes

One of Egypt's best kept secrets is its lime! Yellow or green, small in size but big in flavor, this type of lime closely resembles other limes in appearance, except that it is especially juicy and perfumed (Banzaheir variety). Limes are delightful in plain lemonade, mint lemonade, or flavored and colored pink with pomegranate. One use that is unfortunately dying out is in artisan-made Granita, a frozen ice sherbet treat that used to be popular on the coastal towns, especially in summer. Commercial popsicle-like variations are found in the frozen section of the supermarket, and occasionally, the "slush" drink version.  

Fresh mint brings added refreshment to this Egyptian "lime-onade"! (Photo: thepalefox.wordpress)

Squeezed onto soups, salads and baked Fava beans, limes are a staple condiment served at every meal. Egyptians love them with fish and seafood, as well as in dishes such as Stuffed Vine Leaves (Warak 'Einab), giving them a unique tangy, lemony taste. They can be used interchangeably with yellow citrus lemon in any recipe.

With parsley, garlic and onion, fresh lime is essential for fish dishes (Photo: abissadacook.blogspot)

Lime juice is one of the many fresh fruit juices that can be enjoyed year-round in Egypt! The flowers of the tree start to blossom in early spring and the fruits ripen slowly. If left on the tree, they turn from bright green to yellow and drop off. This means the limes are plentiful all year long, except for a short period in summer when they become less juicy and their price goes through the roof.