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Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Cold Tomato Cucumber Soup
Lunch

Cold Tomato Cucumber Soup

Prep
20 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
  2. 2 Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
  3. 3 Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

By Chef

Fruit and Broccoli Buffet Salad
Lunch

Fruit and Broccoli Buffet Salad

4.9

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  4. 4 Sprinkle chopped pecans over salad.

By Crystal

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl
Lunch

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
  2. 2 For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
  3. 3 For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
  4. 4 To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

By thehungryscientist

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Lunch Asian

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

4.5

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

Instructions

  1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
  2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

Fresh Lime Curd
Dessert American

Fresh Lime Curd

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place sugar, lime juice, butter, and lime zest in the top of a double boiler; stir over medium-high heat until butter melts.
  2. 2 Temper eggs by mixing 2 tablespoons hot lime mixture into eggs, stir to blend.
  3. 3 Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
  4. 4 Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

By Sarah

Easy Key Lime Pie II
Dessert American

Easy Key Lime Pie II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 250 degrees F (125 degrees C).
  2. 2 In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
  3. 3 In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
  4. 4 Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

By Carolyn

Margarita Grilled Corn on the Cob
Dinner American

Margarita Grilled Corn on the Cob

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Combine salt and lime zest in a small bowl; set aside.
  4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
  5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Mojito Sorbet
Dessert American

Mojito Sorbet

4.6

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
  2. 2 Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

By MrsStvnsn

Baked Delicata Squash with Lime Butter
Dinner American

Baked Delicata Squash with Lime Butter

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash, skin-side up, into a large baking dish. Fill the dish with 1/4 inch water.
  2. 2 Bake in the preheated oven until squash pierces easily with a fork, about 30 minutes.
  3. 3 When the squash is almost finished, blend butter with lime juice and chili powder in a small bowl. Mix in lime zest, salt, and pepper.
  4. 4 Remove squash from the oven, flip, and spoon butter mixture into the cavities. Serve immediately.

By Dave McIntyre

Lime-Marinated Mahi Mahi
Dinner American

Lime-Marinated Mahi Mahi

4.5

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, lime juice, garlic, cayenne pepper, lime zest, black pepper, and salt together in a bowl. Add mahi mahi fillets and turn to coat. Let marinate for at least 15 minutes.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook mahi mahi on the preheated grill until fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side. Garnish with the twists of lime zest to serve.

By ErikaTC

Asparagus with Lime and Ginger
Side Dish American

Asparagus with Lime and Ginger

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
  2. 2 Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

By TerryWilson

Key Lime Cheesecake
Dessert American

Key Lime Cheesecake

4.8

Prep
20 min
Cook
55 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
  4. 4 To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low.
  5. 5 Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.
  6. 6 Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
  7. 7 Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

By BLUEKAT76

Florida Key Lime Pie
Dessert American

Florida Key Lime Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
  2. 2 To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
  3. 3 Before serving, discard liquid that has drained from topping. Spread topping over pie.

By Marion McWhorter

'But Why Is The Rum Gone?' Grilled Shrimp
Dinner American

'But Why Is The Rum Gone?' Grilled Shrimp

4.8

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  2. 2 Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

By Sarah

Easy Mango Cake
Dessert American

Easy Mango Cake

4.5

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
  2. 2 Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
  3. 3 Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
  5. 5 For the glaze: Combine melted butter, lime juice, rum, and about 1 tablespoon reserved juice from mango in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

By SIOBANM

No Bake Lime Mousse Torte
Dessert American

No Bake Lime Mousse Torte

4.7

Prep
45 min
Cook
Total
525 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
  3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
  4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
  5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
  6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
  7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
  9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
  10. 10 Enjoy!

By RB1953

Phoenician's Key Lime Pie
Dessert American

Phoenician's Key Lime Pie

4.9

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
  3. 3 Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
  4. 4 While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
  5. 5 Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.

By Arlette Therese Abdallah

Swirled Citrus Butter Cookies
Dessert American

Swirled Citrus Butter Cookies

3.0

Prep
25 min
Cook
10 min
Total
125 min

Instructions

  1. 1 Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
  2. 2 Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
  3. 3 Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
  4. 4 Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  6. 6 Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
  7. 7 Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Key Lime and Raspberry Pies in Jars
Dessert American

Key Lime and Raspberry Pies in Jars

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
  2. 2 Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
  3. 3 Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
  4. 4 Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
  5. 5 Reduce the oven temperature to 350 degrees F (175 degrees C).
  6. 6 Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
  7. 7 Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
  8. 8 Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
  9. 9 Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.

By Culinary Envy