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From local reports
Petals from the Past is a Jemison, Alabama, nursery, located not far from Birmingham. The nursery specializes in antique roses, heirloom shrubs and fruit shrubs, vines and trees including citrus. Dr. Arlie Powell, father and partner of nursery founder, Jason Powell, is widely knowledgeable about citrus and how to grow it in the South.
“I grew up in Central Florida and worked in Florida as a county agent. Citrus was my first love. When I came to work with Jason, I figured we could do well with citrus if we provided adequate protection,” said Powell.
When asked if it’s possible to grow limes in metro Atlanta, Powell said that limes, like lemons, are among the least cold-tolerant citrus. “Temperatures of 31 degrees or below will kill some leaves and small branches. If it gets to 21, the entire plant will be killed. So we remind people they need to protect these plants. The best thing to do is to grow them in a greenhouse or on a patio where you can provide protection.”
Petals from the Past carries three varieties of limes. Powell said one of the most popular is the Mexican lime, also known as the West Indian lime or the key lime. This variety bears lots of seedy limes that can grow from half the size of an egg to the size of a tennis ball. True to their name, most of the Mexican limes we see at the grocery store come out of Mexico where growing them in tropical and subtropical areas eliminates any worry about freezes.
“From the early 1900s up until maybe World War II, Florida had a fair production of Persian and Mexican limes. And stories are that one of the reasons the Mexican lime is called the key lime is that they were found growing in the Florida Keys, the southernmost part of the United States,” Powell said.
A 1-gallon key lime plant is about $17 at the nursery. This evergreen plant flowers in early spring and bears its small yellow-green fruit from July to December. Like all citrus, it grows best in full sun.
The nursery also offers the Persian lime, also called the Tahiti lime, with its larger dark green fruits, each about the size of a large egg. These limes are seedless, which is one of the reasons for their popularity.
Powell says all citrus comes originally from China, India and other parts of the Far East. “Probably even before the year 1000, citrus was being carried toward Europe. Wealthy Europeans grew them in protected greenhouses. My guess is that one of the stops along the way [from Asia to Europe] was Persia and so it became known as the Persian lime.”
A 1-gallon Persian lime plant is also $17 at the nursery. One thing to know if you’re growing your own limes is that despite the appearance of all those dark green limes at market, a truly ripe Persian lime will be yellow. This lime grows well in containers.
The third variety the nursery carries is the Australian finger lime.
Keeping a bowl of limes on the kitchen countertop puts the fruit within easy reach, but isn’t the best way to store it. Stored on the countertop, the lime peel hardens and makes juicing the fruit very difficult. Limes will last longer if refrigerated in a sealed plastic bag. Properly stored, they should keep in peak condition for about a month.
Parish’s Inman Park Walker
Mixologist Rori Robinson created this cocktail as a nod to a few Parish regulars who are part of the cast of “The Walking Dead.” Robinson created the watermelon float to add drama to the drink saying, “It resembles blood dripping into the drink” in reference to the dark and gory television program.
Robinson also says she loves watermelon in this drink because “it pairs well with the herbaceous rosemary and tart lime.” Watermelon is available year-round at the grocery store, but for a more seasonal float, she says you could try cranberry or pomegranate juice instead.
1 1/2 ounces vodka
3/4 ounce fresh lime juice
3/4 ounce Rosemary Simple Syrup (See recipe)
2 dashes rhubarb bitters
Ice
1/2 ounce Watermelon Water (See recipe)
Rosemary sprig and mint leaves, for garnish
In a shaker, combine vodka, lime juice, Rosemary Simple Syrup, and rhubarb bitters. Add ice and shake vigorously. Pour into a rocks glass or small tumbler. Float Watermelon Water on top, and garnish with a fresh rosemary sprig and mint leaf. Serves: 1
Per serving: 129 calories (percent of calories from fat, 1), trace protein, 8 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 2 milligrams sodium.
Rosemary Simple Syrup
1 cup granulated sugar
1/2 cup water
2 sprigs rosemary
In a small saucepan, combine sugar, water and rosemary. Bring to a simmer and cook 15 minutes. Remove from heat, remove rosemary sprigs and allow mixture to cool. Pour into a jar, cover and refrigerate. May be made up to 1 month in advance. Makes: 1 cup
Per 1-tablespoon serving: 54 calories (percent of calories from fat, 1), trace protein, 13 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.
Watermelon Water
1 cup seedless watermelon chunks
1/2 cup water
Vodka or other neutral grain alcohol, if needed
In the jar of a blender, combine watermelon and water. Blend until pureed. Strain mixture through a fine sieve and bottle the resulting water. Discard watermelon solids. If not using right away, add a few drops of vodka or other alcohol to preserve the water. May be made up to 3 days in advance. Makes: 3/4 cup
Per 1-tablespoon serving: 4 calories (percent of calories from fat, 11), trace protein, 1 gram carbohydrates, no fiber, trace fat (no saturated fat), no cholesterol, trace sodium.
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