Plant of the Month: In the LIME light, that's the KEY!

Key Limes are an island favorite and they grow right here on the Silver Sand's grounds. We have one beautiful, fruitful tree, the KEY is finding it on the property! The tree is in the gardens right outside of #35, with your back to the sliding door, walk straight ahead until you hit the main patch of garden and keep your eyes out for those little sweet treats.

Key Limes start out green when they are on the tree, and ripen to a nice lime green/yellow color. They can be harvested right off the tree or the ripe yellow ones can be picked up off the ground.




Here are some vacation friendly key lime recipe suggestions:

Limeade:

• 10 key limes, plus a few for garnish
• 1/2 cup sugar or honey, add more to taste

Instructions

1. Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
2. Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

Mojito (for adults only):

2 oz. Havana Club 3 Year Old Rum1 oz.
Simple Syrup¾ oz. Lime Juice (1-2 key limes)2 Mint Sprigs4 oz. of Sparkling Waterdash of bitters

Instructions: In a tall glass, add 2 teaspoons of sugar, the juice of half a lime, 2 mint sprigs and 4 oz. of sparkling water. Muddle gently. Add 2 oz. of Havana Club 3 Year Old Rum and the ice cubes. Stir well. Finish with a dash of bitters.

Key Lime Pie:

5 egg yoks, beaten
1 (14 oz) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Photos by, Heather Holt Photography