Also called Mexican limes, these green citrus fruits stand apart from their standard, or Persian, lime counterparts in their diminutive size: Typically they don’t reach a girth of more than 2 inches. They’re harvested at this time of year in Texas by producers who protect them from winter freezes, which they can’t tolerate. To those who relish homemade Key lime pie, they’re a welcome sight at the markets. But they’re also a reminder that one key to eating locally year-round is food preservation. For even a dessert-happy household can only eat so many pies during their limited harvest season. [Key lime pie is ridiulously easy to make; I like this recipe.] To use Key lime to season fish, spike salsa, garnish cocktails, and more all year round, there are variety of preservation strategies you can employ. Making marmalade allows you to preserve everything but the seeds in spreadable form. You can candy strips of peel, then store it at room temperature in airtight containers. Or to keep juice handy all winter, freeze it in ice-cube trays now. And the seeds? Unlike many commercially grown fruits, Key limes have “true-type” seeds, meaning you can plant a seed at home and get several trees — they’re also “poly-embryonic” — that bear Key limes.
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