Now that we've gotten the basics of citrua out of the way, I'd like to get into the specifics of a few cultivars of the citrus family. Specifically, limes. While there are many varieties of limes, there are two in which most Americans are most familiar - the Key Lime and the Persian Lime.

Key Limes are the little 2 inch limes colored a yellow/green. Persion limes, probably a hybrid between key limes and the citrion, are the color of, well, limes. There are other cultivars out there, but I'm going to focus mostly on these two.

• Persian Limes are available year round.
• Key Limes peak season runs from June through August.
• Persian Limes should be brightly colored and heavy in weight for their weight. They should feel hard when squeezed.
• Key Limes should be a light greenish-yellow skin and a fine grained skin.
• Small brown areas, won't affect flavor.
• Avoid limes with hard, shriveled skins.
• Persian limes can be stored in the refrigerator for up to 10 days.
• Key limes can be stored in the refrigerator for up to 5 days.
• 6 to 8 limes = 1 lb.
• 1 medium = 1 1/2 Tablespoons juice.
• Limes go with bananas, basil, cashews, chicken, chiles, cilantro, coconut, fish, jimaca, lychee, mint, passion fruit, pineapple, pork, seafood, tequlia, or tomato.
• Wash limes thoroughly if you plan to use the skin.