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Available all year, limes do have an official season, though it spans almost half the year.

Buy up big while they’re cheap and plentiful, then freeze the juice in ice-cube trays or bags for use in the off-season. Limes and cocktails are a natural pairing.

For a classic caprioska, muddle half a lime cut in two, a double shot of vodka, a teaspoonful of brown sugar and crushed ice in a tall glass. Try your hand at ceviche – a salad of seafood ‘cooked’ in lime’s fiercely acid juice, or make a divinely indulgent key lime pie.

To find great recipes for these dishes, visit www.taste.com.au.

Photography: Rob Palmer. Styling: Michelle Noerianto