Is there any substitute for ' 1/4 cup fresh squeezed lime'

I can't afford it.

I won't use that horrible stuff in the green squeeze bottles. Is there something frozen that is vaguely acceptable?

If you share with us the recipe (what are you making) that would help us answer the question. For many recipes, you can substitute lemon juice. (Not for cocktails). What are you making?

Not fresh but better than the green squeeze bottles is frozen.

I don't have a specific recipe. I use limes extensively and am looking for another lime product where lemons won't work. I'm just to cheap to regularly pay $4.99 a pound. I'll try the frozen.

You might just try a different grocery store. Limes are often 10 or 15 for a dollar over by me (Tony's Finer Foods). I find them one of the more cost-effective ingredients out there.

I had no idea, until this week, that we were in the midst of a Limepocalypse! While it's true that you can find cheap limes here and there (I found a bag of Key limes for $1.99 the other day), the general trend in the near future is toward much higher prices.

For cocktails, if there are no limes available, I'd use frozen limeade. Key lime extract would also work for some deserts such as key lime pie (put a few drops in your lemon juice), and you can find it at the Spice House.

I wouldn't substitute lemon for lime because they taste nothing alike, even though they have similar acid levels. Some ingredients, like freshly squeezed citrus juices, cannot be effectively substituted. But what do I know? I've only been selling fruit products for a couple of decades.

If you buy frozen, it'll be pasteurized and you'll miss the distinct, top-note aroma of the oil, which degrades in the processing and in the storage. I have a warehouse full of flash-pasteurized lime juice nfc (not from concentrate) and when I'm cooking at home, I never even think of using it. Adding lime oil to lemon juice isn't going to get you there, either. Because of the way they're processed, commercially sold oils almost never resemble their fresh counterparts. That'll likely end up a witches brew.

You're only talking about 4 tablespoons of lime juice. You'd probably only need 2 limes to yield that out. Bite the bullet, buy the 2 limes and make the time you're going to spend cooking worth it.

=R=

ChristyP wrote:You might just try a different grocery store. Limes are often 10 or 15 for a dollar over by me (Tony's Finer Foods). I find them one of the more cost-effective ingredients out there.

I'm guessing you haven't bought them in a while?

ronnie_suburban wrote:That'll likely end up a witches brew.

=R=

It almost sounds as if you've tried my cocktails before . . . I'm afraid I do tend to think that booze can cover many sins

I appreciate the words of advice from someone with greater knowledge on this score!

seebee wrote:

ChristyP wrote:You might just try a different grocery store. Limes are often 10 or 15 for a dollar over by me (Tony's Finer Foods). I find them one of the more cost-effective ingredients out there.

I'm guessing you haven't bought them in a while?

I'm guessing prices may vary by location. Here at Pete's Market, a 2-lb bag of key limes is 99 cents. If you don't believe me, here's the flyer. I'll check on the Persian limes tomorrow to make sure, but my most recent purchase of a week or two ago, it was at least 4 limes for a buck.

I don't get to Pete's much any more since my Tony's opened. Last check at my Tony's for Persians three weeks in a row was 2 for a buck, which is outrageous. I'm used to 10 for a buck as a standard price. I checked a few fruit mkts around town, and prices were worse than Tony's. Webbed it up and found that lime prices are insane because of weather issues destroying crops.

I actually bought the Italian lime juice at Costco (all the sudden, it's prominently displayed )

Bottle says "fresh pressed." Seems ok.

One of the compounding factors is that due to the limepocalypse, the growers are picking them too early, and you're not even getting that tablespoon of juice out of them.

I wonder if lemon juice steeped in the grated peel of a lime would bring the flavors closer?

seebee wrote:I don't get to Pete's much any more since my Tony's opened. Last check at my Tony's for Persians three weeks in a row was 2 for a buck, which is outrageous. I'm used to 10 for a buck as a standard price. I checked a few fruit mkts around town, and prices were worse than Tony's. Webbed it up and found that lime prices are insane because of weather issues destroying crops.

I actually bought the Italian lime juice at Costco (all the sudden, it's prominently displayed )

Bottle says "fresh pressed." Seems ok.

That bottled Italian juice is pretty good for cooking, less so where it's the focal point. But it's not bad.

seebee wrote:I don't get to Pete's much any more since my Tony's opened. Last check at my Tony's for Persians three weeks in a row was 2 for a buck, which is outrageous. I'm used to 10 for a buck as a standard price. I checked a few fruit mkts around town, and prices were worse than Tony's. Webbed it up and found that lime prices are insane because of weather issues destroying crops.

I actually bought the Italian lime juice at Costco (all the sudden, it's prominently displayed )

Bottle says "fresh pressed." Seems ok.

Yeah, I checked and it's only the key limes that are that cheap. The 99 cent for two pounds price is available at every Pete's except the one in Oak Brook. The regular Persians I bought four of today for $1.50, so between 2-3 to the dollar. Last week or two weeks ago it was four to the dollar, so this is, indeed, the most expensive I've ever seen them (those are Jewel produce prices!) I'm used to anywhere from 5 to 15 to the dollar, depending on the season.

It's true; I missed the citrus news, and it looks like summer margaritas may be fewer and farther between in my house this summer.

I did find them for $2.99/lb at Sunrise Market, 2722 N. Milwaukee, yesterday in case that helps.

79 cents each at Whole Foods on Ashland today.

WF in downtown Evanston had 2 pound bags of key limes for $2.99 today. Last I heard the wholesale price for limes, which I assume means Persian, was $100 for a 40 pound box, and that was several weeks ago. Saturday Jewel had limes for $.50 a piece.

BTW- Rick Bayless was on Chicago Tonight last Thursday, and made margaritas and one other dish with fresh limes, and no mention was made about the scarcity of limes.

Are Persian limes superior to key limes? I never fix margaritas, and so I rarely buy limes. Thanks, Nancy

Hi,

Limes are in season starting in May. What you are enjoying presently may be those from another area or held from last season. Cross our fingers limes will come to market outside of regions affected presently.

I saw Bayless on Chicago Tonight, too. He was doing a cooking demo, which is a lot of work in a little bit of time. Hardly an opportunity to comment on shortages, when you have other messages you want out there.

Regards,

NFriday wrote:Are Persian limes superior to key limes? I never fix margaritas, and so I rarely buy limes. Thanks, Nancy

They taste a bit different. I prefer key limes in general, actually. They're a bit more tart and a bit more "limey" in my experience. The main issue for me is the size of those little buggers.

NFriday wrote:Are Persian limes superior to key limes? I never fix margaritas, and so I rarely buy limes. Thanks, Nancy

Key limes aren't actually limes, they're mutant oranges.

I greatly prefer persian to key but I don't think either variety is superior. It's strictly a matter of preference and best fit for your application. Keys are more tart and have a more one-dimensional flavor. Persians are sweeter and have a bit more complexity to them, especially in the aroma.

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ronnie_suburban wrote:I greatly prefer persian to key but I don't think either variety is superior. It's strictly a matter of preference and best fit for your application. Keys are more tart and have a more one-dimensional flavor. Persians are sweeter and have a bit more complexity to them, especially in the aroma.

=R=

I agree with you on the tartness, but completely disagree on the "complexity." I find key limes much more interesting scent- and flavor-wise. Best for everyone to try for themselves and taste/smell the difference. Your experiences may vary.

Binko wrote:

ronnie_suburban wrote:I greatly prefer persian to key but I don't think either variety is superior. It's strictly a matter of preference and best fit for your application. Keys are more tart and have a more one-dimensional flavor. Persians are sweeter and have a bit more complexity to them, especially in the aroma.

=R=

I agree with you on the tartness, but completely disagree on the "complexity." I find key limes much more interesting scent- and flavor-wise. Best for everyone to try for themselves and taste/smell the difference. Your experiences may vary.

Most definitely. Even at the current high prices, it's a relatively low barrier to entry.

I think the key is definitely more intense in flavor, but to me the persian, has a lot more nuance to it.

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ronnie_suburban wrote:but to me the persian, has a lot more nuance to it.

I resemble that remark!

jordanhojo wrote:

ronnie_suburban wrote:but to me the persian, has a lot more nuance to it.

I resemble that remark!

LOL, I used the lower case "p" for a reason!

=R=

Binko wrote:

seebee wrote:

ChristyP wrote:You might just try a different grocery store. Limes are often 10 or 15 for a dollar over by me (Tony's Finer Foods). I find them one of the more cost-effective ingredients out there.

I'm guessing you haven't bought them in a while?

I'm guessing prices may vary by location. Here at Pete's Market, a 2-lb bag of key limes is 99 cents. If you don't believe me, here's the flyer. I'll check on the Persian limes tomorrow to make sure, but my most recent purchase of a week or two ago, it was at least 4 limes for a buck.

Two things.

Persian limes, when you can find them are running $2.50+ / lb and they look pretty bad.

Key limes are being bought as a substitute BUT the ones that I bought in Tucson were as hard as rock and difficult to juice.

Personally, I would BUY the key lime juice which is not all that bad.

jlawrence01 wrote:Persian limes, when you can find them are running $2.50+ / lb and they look pretty bad.

They were even a bit more expensive than that at our local Sunset but I have to say they were great -- thin, smooth skins and yielding quite a bit of juice. I made some Thai dipping sauce on Wednesday evening and only needed 1 lime to make double batch of it.

=R=

Hi,

Cook's Illustrated offered advice when you buying lemons and limes: If they are hard as rocks, they will not be as juicy as those who are flexible when pressed.

Regards,

For further price tracking: At Harvestime yesterday the Persians, often available for 10/$1, and sometimes 5/$1, were $4.98/pound, the first I can recall per-pound pricing at HT in my seven years in the neighborhood. Key limes were $2.98 for a 2-pound bag. While I bought the Keys, they are so much more work when juicing for a dinner party. I then splurged on 4 Persians at 79 cents each at the Lakeview WF mentioned upthread and we used those first. Unfortunately, I just can't quit you, Persian limes.

We stopped for some tacos this evening at Cd. Hidalgo on Clark. We were given lemons rather than limes with our tacos.