14ymedio, Mercedes García/Natalia López Moya, Sancti Spíritus/Havana, July 7, 2024 — No, lime is not the basis of everything but it is an essential ingredient in many recipes of Cuban cuisine and cocktails. The Creole mojo that is put on the cassava, the marinade that is plastered on the pork before cooking and the mojito that is inseparable from bars and celebrations need that acidic flavor that stings your eyes and awakens the soul.
However, Persian lime, or lemon as it is also called, has become in the last decade an elusive guest at the tables and bars on this Island. Counting on it to prepare a dish could end in defiance and frustration. To alleviate its absence, all kinds of subterfuges have emerged, from replacing it with vinegar in some preparations to making use of that artificial imposture that comes in a bottle and is called “lemon juice.”
In the last 12 months, in the Plaza Boulevard market in the city of Sancti Spíritus, the most appreciated citrus has made it clear that no one can take it for granted. From November 2023 until last April, it was absent from shelves, and in the last year, according to the weekly compilation done by this newspaper, its price went from 100 pesos per pound to the current 250 pesos.
When it was most needed, the lime was not there. It was not on Plaza Boulevard when customers arrived searching like crazy for something to marinate the pork for the Christmas holidays, or to throw over a salad on the night of December 31. Nor did it appear for the lemonade on Three Kings Day.
On February 14, couples had to settle for other less traditional cocktails or drink a mojito with “plastic lemon,” as they call those extracts supposedly made from citrus but that look more like a product synthesized in the laboratory than something taken from a fruit
