On Sat, 13 Jan 2007 22:45:18 -0800, Leonard Blaisdell
> wrote:

>In article >, "Kent_Diego" >
>wrote:
>
>> I first saw cooked dried limes in a spinach dish at a Persian restaurant.
>> They were great. So I got a large bag of aging limes at a cheap produce shop
>> for $1. Left them in a warm dry spot for a few months until completely dry.
>> Made a thick ham and bean soup with a few cut up dried limes thrown in.
>> After a few hours of cooking the peels get tender. This added wonderful tart
>> bits of flavor to the soup. I highly recommend in bean dishes. If you see a
>> bag of old limes in the discount bin, be sure to dry and try.
>
>Well, why not! I have to buy them apiece, but unused ones turn as hard
>as rocks. I never considered that they might be tasty in a bean soup
>after a couple of months. I'll await other comments.
>
when you see they are past the point of using fresh, slice them and
then dry them in the oven.... slowly


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