Key limes are likely the plant in the Florida Garden which is growing farthest from its hardiness zone, native to far south Florida and the Islands. We have two bushes, one in a large pot that can be moved inside and a second under the tree canopy. We lost one of them last year to the frost in the low 20 degree cold snap. Otherwise, they are very productive, flowering in the spring and summer with green fruit forming over the summer and turning yellow and ripe in December-January. They are picked as they ripen, stored in a bin in the garage refrigerator, and used when enough are ready for a recipe. We have a whole cookbook just on Keylime Cooking from the University of Florida Press. Of course, their most famous use is for KEY LIME PIE. This requires about 25 Key limes, cut in quarters, and squeezed to make a half cup of juice which is strained for seeds and pulp. This is combined with condensed milk and egg yolks, whipped with an electric beater, poured into a Graham cracker crust, and garnished with bright green slices of unripe Key limes. This cools overnight in the refrigerator and served with whipped cream. A delicious Florida Home treat!
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