RE: [CH] Preserving lemons & limes

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Rich McCormack wrote:

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.

It's Moroccan. They're wonderful. See Paula Wolfert's Moroccan cookbooks. I agree. It could be interesting with limes.

Chuck Berridge
San Marcos, CA

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