Back in the 80s, Barry gifted his good friends a Mexican lime tree.
It just so happens that this tree is still around, and is still producing fruit. So every winter, we get a basket or two of beautiful little Mexican limes (and navel oranges, because his friends have that to share, too).
The tricky thing about these limes is that they’re delicate. Once picked, you only have a couple of days at the most to use them because their thin skins are prone to mold and other unsightly conditions. More often than not, I find ways to use many of them at once.
The only reason why I keep condensed milk in the pantry is so I can make Barry’s favorite pie: key lime. And with the plethora of Mexican limes, that’s how we do it here.
Source: Rustic Garden Bistro