If your limes are almost past their prime, Catherine Phipps, author of Citrus, has a tip: Just zest limes (or lemons or oranges) and add that zest, along with some juice, to ice cube trays.

Or, says Tia Mowry, actress and author of Whole New You, freeze slices or wedges on a cookie sheet for a few hours and transfer to freezer bags. Then just melt a cube into dressings or sauces, or add slices to a cocktail for bright flavor on the fly.

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