The Healthy Fruit You May Want To Start Eating

Want to connect with other women 40+, make friends, and have fun? Then join our new closed Facebook group, The Girlfriend Social Club, today! You'll love it!


We all know that when life hands us lemons, we should make lemonade. But what should we do when it hands us fresh, ripe limes?

Limes have always been a bit of an afterthought — good as a garnish for a club soda or a light squeeze on tacos, but otherwise not very popular. (Even Skittles eliminated its lime-flavored candy in 2013, replacing it with green apple.)

But it turns out that limes have many benefits similar to other citrus fruits. They’re full of vitamin C (22% of the recommended daily allowance, which boosts the immune system) and are high in dietary fiber, with 2 grams in every lime. Some studies suggest that the flavonoids in lime juice can help with weight loss by suppressing appetite and reducing body fat.

Though more frequently found in cocktails, limes have been added to skincare products. Vitamin C helps neutralize free radicals caused by pollution and their natural acid content may boost collagen production.

Research has also shown that the citrate in limes can help dissolve kidney stones. Even more amazing, studies suggest that citrus fruits like limes may reduce the risk of certain cancers and promote heart health by decreasing cholesterol levels and inflammation.

Let’s be honest, no one is going to peel a lime like an orange and pop it in their mouth. But luckily, there are fun, easy and delicious ways to add this green gem to your diet.

So next time, instead of passing by those limes in the supermarket, consider picking some up and using them in the following recipes.

 
Lime Rickey Mocktail (From Orchids & Sweet Tea

1 cup freshly squeezed lime juice (or organic store-bought lime juice)

2-3 tablespoons raw honey

Sparkling water or lemon-lime soda, for topping

Lime wedge and fresh mint leaves, for garnish

In a bowl, add the lime juice and honey, mixing until combined. NOTE: Add additional sweetener if needed. Fill an 8-ounce glass halfway with crushed ice. Add the lime mocktail mixture. Garnish with lime wedges and top with lemon-lime soda or sparkling water until filled completely. Add fresh mint leaves, if desired.


Cilantro Lime Veggies (From Aggie’s Kitchen)

1 tablespoon grapeseed oil

2 large zucchini, cut lengthwise, then in half-moons

2 yellow squash, cut lengthwise, then in half-moons

1/2 red onion, sliced thin

2–3 cloves garlic, minced

1 jalapeño, seeded and chopped (optional)

Juice of one lime

A palmful of chopped cilantro

Coarse salt and fresh ground pepper to taste

Add 1 tablespoon of oil to a large, nonstick pan over medium heat. Add onion and garlic and cook for 1-2 minutes until fragrant. Add sliced zucchini, squash and jalapeño (if using) to pan and gently toss. Let cook for about 3-5 minutes, tossing every now and then to ensure even cooking. Once vegetables are lightly browned and softened, turn off heat. Toss vegetables with lime juice and cilantro, season with salt and pepper.

 
BBQ Lime Marinated Chicken (Adapted from Recipe Tin Eats)

4 chicken breasts (about 1-1/2 lbs.)

Zest of 1 lime (zest before juicing)

4 tablespoons fresh lime juice (1-2 limes)

3 tablespoons brown sugar

1/4 teaspoon ground pepper

1 tablespoon olive oil

2 tablespoons finely chopped cilantro or coriander

1 tablespoon fish sauce or 2 tablespoons soy sauce

Use a fist or rolling pin to pound the chicken breasts. Place chicken in marinade in a Ziplock bag. Massage to distribute evenly and then place bag in a bowl and refrigerate 24 hours. Remove chicken and discard marinade. Brush grill with oil and heat to medium-high. Cook chicken for 3 minutes (internal temp 165°F) on each side until caramelized and golden brown. Transfer to serving area, cover loosely with foil and let rest 3 minutes. Garnish with extra coriander/cilantro, lime wedges and serve.


Easy Key Lime Pie (From All Recipes)

5 egg yolks, beaten

1 (14-ounce) can sweetened condensed milk

1/2 cup key lime juice

1 (9-inch) prepared graham cracker crust

Preheat oven to 375°F. Combine sweetened condensed milk, key lime juice and egg yolks in large bowl, mix well. Pour mixture into unbaked graham cracker crust. Bake in preheated oven until filling is set, about 15 minutes. Allow to cool completely before slicing.

 
Coconut Lime Cookies (From Once Upon a Chef)

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup confectioners’ sugar, plus 3/4 cup more for coating

1/3 cup pecans

1/4 cup sweetened flaked coconut

1 stick (1/2 cup) unsalted butter, softened

1 packed teaspoon lime zest (from 1 lime)

1 teaspoon vanilla extract

In a food processor bowl fitted with a steel blade, combine the flour, salt, confectioners’ sugar, pecans and coconut. Process until the pecans and coconut are finely ground and the mixture looks like sand. Add the butter, lime zest and vanilla extract. Process until the mixture comes together into a cohesive dough. Remove the dough from the bowl and wrap in plastic. Chill until firm enough to roll, 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. Measure the dough into heaping teaspoon-size pieces and roll each piece into a ball. Place the balls about 1-1/2 inches apart on the prepared baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then roll in the confectioners' sugar while still warm.


How many of you love limes? Let us know in the comments below.