Fresh Picked Limes
Hand peeled from spray-free yuzu, grown in our Wairarapa orchard.
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The Details
Hand-picked from our own trees on the orchard, these limes are as fresh as they come. Good for cooking, baking, cocktails, or just squeezing over whatever's for dinner.
Things to Do
Fresh limes are one of those ingredients that quietly make everything better. A squeeze over tacos, fish, or avocado on toast.
A wedge in your water or gin and tonic. Zest stirred through a marinade, a cake, or a batch of guacamole.
Sliced thin for a cocktail garnish, or juiced up for a proper limeade on a hot afternoon.
Where It Came From
Grown spray-free in our Wairarapa orchard, ripened slowly on the tree and picked by hand. Even the fertilising is natural, our horses graze among the trees.
The Goodness
Limes aren't just good for cutting through a curry or brightening a drink, they're doing a bit of good for you too. One lime gives you around 20-30% of your daily vitamin C, along with small amounts of potassium, calcium and antioxidants.
Vitamin C helps support your immune system, and citrus fruits like limes have long been valued for that reason, right back to sailors carrying them on long voyages to stay well. A little goes a long way, so keep squeezing.
How We Send It
Sent freshly picked the same day, if possible.
Storage
Keep limes at room temperature for up to a week, or in the fridge for two to three weeks. For longer storage, they can be juiced or zested and frozen.
What's good right now.
A little of what we're growing and making. Follow any of them through to the shop.
Jason and Katrina
Good Hands began with a simple longing: to grow our own food and eat straight from the land. So we left the city behind, found a gentle patch of the Wairarapa, and put our hands in the soil.
Our Story
Dehydrated Limes
Floral, tart and unmistakably perfumed. We dry the whole fruit, skin on, water out, every slice is a concentrated version of the fresh thing. No added sugar, no sulphites, no preservatives.
Shop Dehydrated Limes
Fresh Yuzu leaves
Drop a bruised leaf or two into curries, broths, soups and braises, then lift them out before serving. Steep in cream or milk for panna cotta and custards, infuse into syrups for cocktails and sorbets, or lay a leaf under fish or rice as it cooks.
Fresh Yuzu Leaves