Monthly Recipes

A common ingredient in Mexican, Vietnamese and Thai Cuisine style dishes, lime juice and lime zest can be used in various recipes to enhance the flavours of the ingredients used. Grown all year round, Tahitian Limes are the most commonly used variety of lime in cooking.


The use of limes in food has many health benefits, as they do not add fat or a lot of calories to the meal. They also lessen the need for salt. According to Medical News Today, many studies have shown that increasing the consumption of limes decreases the risk of obesity, diabetes, heart disease and overall mortality, whilst promoting healthy hair and skin and increased energy. Limes are renowned for their Vitamin C content, with 1 lime providing 22% of the daily amount of our recommended daily Vitamin C intake. How amazing is that?


Limes can also be used in drinks and desserts to provide light and fresh flavours.


Listed below are our monthly recipes that we have created in our very own kitchen with the use of our limes.

April 2021 - Lime Bundt Cake

Servings: 12

Ingredients for Cake: 

  • 3 Cups all-purpose flour. Stir flour before measuring, then carefully scoop and level each cup to prevent a dense cake.

  • 1 Tbsp baking powder 

  • 3/4 Tsp salt

  • 1 1/2 Cups sugar 

  • 1 Cup unsalted butter, at room temperature.

  • 1/2 Cup coconut oil or shortening, at room temperature.

  • 5 Large eggs

  • 1 Cup full cream milk 

  • 6-8 Tbsp lime juice (equivalent to 2-3 limes)

  • 1 Lime zested (approx. 1 1/2 tsp)

Ingredients for Glaze: 

  • 3-4 Tbsp lime juice (1 lime)

  • 1 Lime zested (approx. 1 1/2 tsp)

  • 1 Cup powdered sugar


  1. Pre-heat oven to 175 degrees Celsius. Butter and flour a large bundt pan to prevent sticking.

  2. Sift flour, baking powder and salt into a medium sized bowl. Set aside.

  3. Using an electric mixer, cream together the butter, coconut oil and sugar. Then add 1 egg at a time, mixing well with each egg.

  4. Alternate adding the dry ingredients and milk to the butter mixture. Start and end with dry ingredients, ensuring to mix until they are only just incorporated between each addition of ingredients. (E.g., Add 1/3 of the dry ingredients to the butter mixture. Mix. Then add 1/2 the milk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the rest of the milk. Mix. Add the rest of the flour. Mix until just incorporated into the mixture).

  5. Lightly mix in the lime juice and zest. 

  6. Pour the batter into the prepared bundt pan. Spread evenly with a spatula. 

  7. Bake bundt cake at 175 degrees Celsius for approximately 45 - 55 minutes. To check that the cake is fully cooked, insert a toothpick or a skewer into the thickest part of the cake. If it comes out clean, it is cooked. 

  8. Remove cake from the oven and allow to cool for for 10 minutes. Turn cake out onto a plate and allow it to cool completely. 

  9. Make the glaze by whisking the ingredients together to the desired consistency. To thin the glaze, add more lime juice, or to thicken, add more powdered sugar. 

  10. Pour glaze over cooled cake. 

  11. Slice and serve with a side of dollop cream, ice cream, or both. 

  12. Cake can be stored in an air tight container for up to 5 days, and can also be stored in the fridge.

May 2021 - Honey & Lime Chicken with Feta Salad

Servings: 4

Honey Lime Chicken.jpg

Ingredients for Chicken Marinade: 

  • 1kg Chicken Thighs (with or without skin, if without skin the chicken will look white and may not char)

  • 6 Cloves Garlic (minced)

  • 4 Tablespoons honey

  • 3 Tablespoons Soy Sauce

  • 4 Tablespoons Lime Juice

  • 1 Half the zest of 1 Lime

  • 6 Dashes of Pepper

  • 2 Big pinch of Salt

  • Chopped Parsley

  • 1 Lime cut into wedges (large enough for squeezing)


Ingredients for Feta Salad: 

  • ½ packet leafy greens mix

  • 1 Tomato chopped finely

  • ¼ Continental cucumber chopped finely

  • Feta Cheese (marinated feta adds more flavour)

  • Squeeze of Lime

  • Dash of Olive Oil

  • Sprinkle of salt and pepper



  1. Preheat oven to 200 degrees Celsius

  2. (If applicable) de-bone the chicken thighs but keep the skin on

  3. Rub the minced garlic on the chicken thighs with your hands in a mixing bowl.

  4. Add honey, soy sauce, lime juice, lime zest, salt and pepper to the chicken. Stir well to combine.

  5. Transfer the chicken and all the mixture to a baking tray lined with aluminium foil.

  6. Cover the chicken with aluminium foil to prevent burning.

  7. Bake the chicken for 20-30 minutes or until fully cooked.

  8. While the chicken is cooking, prepare the salad.

  9. In a clean mixing or salad bowl, put ½ the packet of the leafy green mix in.

  10. Chop the tomato and cucumber finely, place in mixing bowl.

  11. Crumble the Feta Cheese into the mixing bowl to your preferred consistency or if already in cubes, put into the bowl and use some of the oil from the container for the dressing.

  12. Squeeze in some lime juice add a dash of olive oil, salt and pepper.

  13. Lightly mix through.

  14. Ensure that the chicken is cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken.

  15. Then cook the chicken for 1 minute (or until the skin is charred).

  16. Remove the chicken from the oven and garnish with chopped parsley. 

  17. Cut the chicken into approx. 1cm thick pieces, or leave as a whole piece.

  18. Squeeze some lime juice over the chicken and serve.

June 2021 - CC & Lime

Ingredients for Drink: 

  • A bottle of Canadian Club

  • 1 Lime

  • 1 Bottle Lemonade (or your preferred choice of soft drink)

  • Ice Cubes (optional)



  1. Pour Canadian Club into glass

  2. Put ice cubes into glass

  3. Pour your choice of soft drink into the glass

  4. Cut up lime and put wedges into glass

  5. Drink

Servings: 1

CC & Lime.jpg

July 2021 - Lime Jelly Slice


  • 250g (1 packet) Nice biscuits

  • 1 tablespoon cinnamon

  • 80g butter (melted)

  • 1 Container cream cheese (allow to warm to room temp)

  • 1 Tin sweetened condensed milk

  • 2 teaspoons Gelatin Powder

  • 6 tablespoons cold water

  • Juice of 1 lime

  • 2 packets lime jelly crystals

  • 450ml boiling water



  1. Crush biscuits into a powder like consistency using blender and put into your preferred slice dish

  2. Melt butter in microwave for 35 seconds

  3. Put cinnamon into biscuit mixture

  4. Pour melted butter into biscuit mixture

  5. Combine with use of a tablespoon, mixture should clump together 

  6. With back of spoon, push mixture down into base of slice dish and ensure surface is even. 

  7. Place in fridge for 20mins.

  8. In a microwavable container, put the cream cheese. Microwave for approx 1 minute, depending how long it has been sitting out for. 

  9. Pour tin of condensed sweetened milk into bowl with cream cheese. Mix using spatula. 

  10. Prepare gelatin using 2 teaspoons powder with 6 tablespoons cold water. Mix and microwave until dissolved. 

  11. When combined, pour into cream cheese mixture. Stir through gently. 

  12. Cut lime in half and squeeze in all lime juice. Stir through until well combined.

  13. If mixture is looking lumpy, put in microwave and stir through until cream cheese has melted. Using a fork will help break down the lumps. 

  14. When happy with consistency, remove dish from fridge. Pour cream cheese mixture over the biscuit base. Ensure it is spread evenly across. 

  15. Place back into fridge. After 20mins or so, check that this has set, if not, give it another 10-20mins.

  16. Prepare jelly crystals in a bowl and pour in boiling water, mixing until all crystals have dissolved. 

  17. To speed up the cooling process, place the bowl of jelly into fridge for 20mins. When warm, not hot, pour over the cream cheese mixture, ensuring that it is poured evenly over the cream cheese and not held in 1 spot as this will create a hole in the cream cheese mixture. 

  18. Place back into fridge and wait until set.

  19. Once set, cut up and serve on its own or with vanilla ice cream.

Servings: 12

Lime Jelly Slice.jpg

August 2021 - Lime Butter


  • 6 Medium Sized Limes

  • 4 Eggs, beaten

  • 500g Sugar

  • 125g Butter



  1. Grate zest of limes and squeeze juice

  2. Place butter and sugar into a double saucepan.

  3. Once melted, add the lime juice and zest.

  4. Add in the eggs, ensuring not to cook them (will create lumps of egg)

  5. Stir until smooth and thickened – usually 20 mins.

  6. Once smooth and thick, place into your preferred jar, bottle or container and seal it.

  7. It is best stored in the refrigerator and will last up to 2-4 weeks in the right condition


Eat on bread, toast, put into cakes, on top of vanilla ice cream, scones or in custard!

Servings Vary

Lime Butter.jpg

September 2021 - Lime Zest Dressing


  • 24 Large Prawns 

  • 3 Cups shredded lettuce

  • 1 Bunch thin asparagus, cut in half

  • Blanched Punnet Perino or Cherry Tomatoes, halved

  • 1 1/2 Avocadoes diced

  • 1 Lime, zested and juiced

  • 1 Tin coconut cream

  • 1/2 Cup fresh mint

  • 1-2 Tablespoons honey

  • 1 Tablespoon sweet chilli sauce (optional)



  1. Place peeled prawns with tails intact into a bowl. 

  2. Cover with half the amount of the coconut cream and leave in fridge to chill. 

  3. Toss lettuce, tomatoes, asparagus and avocado into a large bowl. 

  4. Combine the rest of the coconut cream, lime zest and lime juice, mint, honey and sweet chilli sauce into a jar and shake well to combine.

  5. Check flavours for balance and adjust to your liking.

  6. Divide salad and prawns as per number of plates and place the prawns on top of the salad.

  7. Evenly drizzle the dressing over the top.

  8. Serve with lime wedges.

Servings: 8


October 2021 - Sweet Chilli Pumpkin & Lime Salad


  • 350g Jap pumpkin diced in 2cm pieces

  • 150g Red capsicum finely diced

  • 80g Red onion finely sliced length ways

  • 50g Pine nuts slightly toasted

  • Zest of 2 limes

  • 40g Chopped coriander

  • Juice of 1 lime

  • Sweet Chilli sauce to taste


  1. Dice pumpkin into 2cm pieces

  2. Place pumpkin in a saucepan of cold water and cook

      until just tender. Rinse under cold water to cool and drain

  3. Whilst pumpkin is cooking, place pine nuts into the oven and toast them at 175 degrees for 10-15 
      minutes depending on your oven

  4. Finely dice the red capsicum, red onion, coriander

  5. Place these ingredients into a serving bowl

  6. Add in your preferred amount of sweet chilli sauce 

  7. Add the pumpkin and the toasted pine nuts and stir through gently to combine

  8. Grate the zest of limes and squeeze the juice into the serving bowl


This salad is a great addition to any event, such as a BBQ or on Christmas Day!

Servings: 4

Pumpkin & Lime Salad.jpg

November 2021 - Chicken in Lime Chilli Marinade


  • 4 Chicken breast fillets (approx 680g chicken)

  • 2 Tablespoons chopped fresh coriander leaves

  • 1 Lime

  • 1/3 Cup lime juice

  • 1 Clove Garlic, crushed

  • 2 Teaspoons of grated fresh ginger 

  • 1 Tablespoon Soy Sauce 

  • 1 Small fresh red chilli, chopped finely 

  • 2 Spring Onions, chopped


  1. Chop all ingredients as stated above and combine into a small bowl.

  2. Flatten chicken breasts to an even thickness

  3. Combine chicken and marinade in a large bowl, cover with glad wrap and refrigerate for 3hrs or overnight.

  4. Once ready to cook, drain the chicken and discard the marinade (optional, can be used in cooking)

  5. Cook the chicken on an oiled grill or BBQ until brown on both sides and cooked through evenly

  6. Sprinkle chicken with coriander and serve with lime wedges. 

Servings: 4

chicken in lime chilli marinade.jpg

December 2021 - Lemon, Lime & Thyme Vinegar


  • 4 Lemons

  • 2 Limes

  • 1 Litre White Wine Vinegar

  • 20 Fresh Sprigs Thyme

  • Lime Leaves (not required until 7 days later)


  1. Put the juice and rind from 2 lemons and 2 limes into a pan
    with 1 litre of white wine vinegar.

  2. Add 10 fresh sprigs of Thyme and bring to the boil.

  3. Reduce the heat and allow to simmer for 5 minutes.

  4. Remove the pan from the heat and allow the mixture to stand at room temperature until cool.

  5. Whilst waiting for it to cool, place the rind of another 2 lemons into a clean, warm jar and add 10 sprigs of Thyme into the jar.

  6. Once the vinegar has cooled, strain it into a different, clean bowl or jug, and then pour the vinegar into the jar.

  7. Seal and keep in a cool place for 7 days.

  8. Line a funnel with muslin and strain the vinegar into clean, warm bottles or jars.

  9. Before sealing, add the lime leaves (as many as you like). Seal and Label (optional)


This will keep for up to 1 year.

Servings: 1L


This image has been used for display purposes only and is not the property of Evergreen Limes

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