Summertime Lime

We've waited years to grow a Mexican lime. Smaller than the Persian lime, the Mexican lime (aka "key lime") is used in margaritas, in a number of Mexican and Thai dishes, and in Key Lime Pie. Many seasons ago, we planted such a tree on our property. I don't remember what exactly led us to this flight of fancy. Perhaps others in the neighborhood had lime trees, and we wanted one, too. But keeping up with the neighbors can sometimes be easier than it looks.

In our impulsive quest for limes, mistakes were most definitely made. Our first misstep was in placement. We not only planted our lime tree on the North side of our property, we placed it within the shadow of the house. I can only think that we were young and foolhardy at the time to do such a thing. Quite healthy on arrival, the tree gradually turned pale and sickly from too much shade. Trying to correct our location mistake, we dug up the ailing citrus, transplanted it in a warmer, more westerly location, and crossed our fingers.

We watched and waited -- years, in fact -- to see if our transplant took. The tree didn't seem to notice that it had been relocated. It stood much the same, neither improving nor getting worse, simply in a state of equipoise. One day Dennis reached his limit. He wrapped his fingers around the thin trunk and gave an upward yank. The lime tree easily uprooted. Clearly, we had waited too long for this damaged tree to recuperate. It was beyond done.

Undeterred, a few months later, we purchased a second Mexican Lime tree. This time we placed it where it would get plenty of sun. While it flowered, and formed tiny limes, they simply dropped to ground before maturing. But this tree looked healthy and was growing taller, so we waited some more. Meanwhile, several neighbors in the immediate vicinity reported good success with their Mexican limes -- even neighbors transplanted from the Midwest, who weren't exactly sure what a Mexican lime even was. Hmmm.

But, as the proverb says, good things come to those who wait. Finally, last winter, our tree produced actual limes, little dark green orbs loaded with powerful juice. Best of all, our tree is still giving us limes six months later. We've been adding slices of lime to our water, squeezing drops of lime on our tacos, and making the occasional quart of limeade. Now that summer is here, it may be time for a pitcher of margaritas and a few friends to partake.

Of course, if we do that, another proverb may be more apt: What soberness conceals, drunkenness reveals. Okay, so we'll go easy on the tequila.... Cheers!

LIMEADE
8 tablespoons sugar
4 cups water
6 tablespoons fresh-squeezed lime juice
Make a syrup by combining the water and sugar in a saucepan. Boil for about a minute and then let cool. Poor the syrup into a pitcher and stir in the lime juice. Serve with ice and mint leaves. Makes one quart.