A versatile sauce / salad dressing bursting with flavor.
juice and zest from 4-5 limes
Place all in a blender or food processor.
Blend till smooth.
Add water to reach desired consistency.
*For a creamy sauce, add plain yogurt.
1 lg. carton small curd cottage cheese
1 can crushed pineapple – drained to use juice later
2 tblsp juice
1 lg. carton Cool Whip
Mix the lime jello, juice & cool whip till blended, gently, add cottage cheese & pineapple, add chopped nuts if desired.
Put in a pretty bowl. Refrigerate.
2 tablespoons salt per fruit
Thoroughly wash and dry each fruit to be used
Cut in half then partially cut each half into (almost 1/4’ths)
Add a tablespoon of salt for each section of fruit, then put it in the glass container face down squishing it as you go.
You’ll want the liquid fruit juice + salt to cover the pile of fruit once you are finished.
(This keeps the unwanted bacteria out).
Give the container a good shake then let it sit in on a dark shelf (does not need to be refrigerated!).
The batch in the photos cured for 2 months (unrefrigerated).
Using this same technique, I experimented with preserving tengelos and limes. It worked! The tangelos processed similarly to the lemons, but the limes discolored. At the end of the two months – they came out limey and wonderful. The rinds, although softer than in their original fresh state, were firmer than the lemon and tangelo rinds.
The finished product.
Fruit & salt liquid turns syrupy.
Check out this website for 5 ways to use preserved lemons.
How do you use preserved lemons? How would you use preserved limes / tangelos?
Use these simple techniques to improve getting every use possible out of fresh produce.
peel them and set the peelings out to dry
store in a cool open place and check frequently to make sure they have plenty of air circulation (and are not growing mold!)
once peeling are dry, tear them into quarter or dime sized pieces and store them in a glass jar
use them to make tea, grate into dishes, or put into a coffee grinder to make powder
juice the insides and freeze the juice in ice cube molds
****I froze the lemon pulp that was the waste product from the juicer… thinking it would make a great cleaning product – but have yet to figure out how to get it from point A to point B. Any ideas?
Zest them – set the zest out to dry
Place dried zest in clean baby food jars for storage