I don't have the foggiest notion how one'd dry a whole lime, but I have seen a recipe (African...Morocco maybe?) for salt preserving whole lemons. I think the lemons were slit crosswise into about 1/4 inch slices with opposing cuts almost through but still leaving a piece of rind as sort of a hinge. The lemons were then packed in salt in such a way as to expose the interior flesh to the salt. Supposedly, once the preserved lemons are rinsed free of the salt and rehydrated, they can be used for "fresh" lemon uses. I'd imagine the same could be done with limes. I've never tried it but did find it interesting. I pass it along as only a FWIW... -- Rich McCormack (Poway, CA) macknet@cts.com Who is Rich McCormack? Find out at... http://members.cts.com/crash/m/macknet/