One of the most important ingredients in tropical cuisine, key limes are more fragrant and less acidic than lemons. About the size of ping pong balls, key limes were grown commercially in southern Florida and the Florida Keys until the 1926 hurricane wiped out the citrus groves. Many growers replaced the Key lime trees with the easier to grow Persian lime trees, although a few key lime plantations still exist. Now grown mainly in Mexico and Central America, key limes have a thinner skin than the Persian lime and are valued for their sweet – tart flavor. Aromatic and juicy, key limes are known as the Bartender’s lime and are, of course, an essential ingredient in Key Lime Pie. Look for yellow/green, smooth skin and avoid any signs of decay (skin that is shriveled and blotchy). Fat free, sodium-free and cholesterol-free, key limes can be a healthy substitute for salt or butter.