Candied Limes

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Candied Limes Despite only having a few ingredients, these sweet treats are not for the impatient; as they require a lot of soaking and standing time before they can be eaten.

  • 10 limes
  • 1kg sugar
  • A few drops of green food colouring
    • For the Filling
  • 175g grated coconut
  • 200g sugar
  1. Cut the tops off the limes and scoop out the flesh without piercing the peels.
  2. Put them in a bowl, cover them in cold water, and leave to soak for 2 days, changing the water daily.
  3. Drain the lime shells and put them into a saucepan. Pour water to cover and bring to the boil.
  4. Boil for around 5 minutes, then drain and rinse with cold water.
  5. Put the sugar into a saucepan, add 1 litre of water, and gently heat, stirring continuously until the sugar has completely dissolved.
  6. Bring to a boil, without stirring, for 5 minutes until syrupy; then add the food colouring.
  7. Reduce the heat, add the lime shells, and cook for 15 minutes.
  8. Remove the pan from the heat, drain, and let cool.
  9. To make the filling:
    1. Combine thew coconut with the sugar in a saucepan.
    2. Cook over a low heat, stirring frequently, until the sugar has melted, and the coconut is soft and almost translucent.
  10. Remove the pan from the heat and let cool slightly.
  11. Fill the candied shells with the mixture and let stand for 1 day before serving.