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Article: Pucker Up to Key Lime Pie
- Article from:
- Chicago Sun-Times
- Article date:
- April 24, 1996
- Author:
CopyrightCopyright 1996 Chicago Sun-Times. (Hide copyright information)
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At the risk of sounding older than I really am, I remember the
days before limes became mainstream, when fresh limes were hard to
come by at the supermarket and most cooks made do with the juice in a
green, fruit-shaped squeeze bottle.
That was before French nouvelle cuisine made lime the chic
souring agent of the 1980s, before a sparkling glass of Perrier (and
later San Pelegrino), with its obligatory wedge or slice of lime,
became the fountain of youth for health-conscious Americans.
How we cooked without fresh lime boggles my imagination.
Without it, there would be no daiquiris, no ceviche, none of a
dessert near and dear to my Floridian heart: Key lime pie. In this
age of low-fat ...