Is it safe to eat the skin of limes?

Hello.I was wondering, is it safe to eat or drink the skin of limes?Because I made homemade limeade. We don't have a juicer, so I found a way to make limeade by using a food processor. I was able to mash the limes into juice and pulp, and obviously the skin/zest got in the mixture too. These are home-picked limes from a lime tree in a backyard. I let the limes soak in a pitcher of water before cutting them up, to kill any bacteria. But stupidly, I should have made sure the skins of the limes are safe to eat before making the limeade. The skin/zest of the limes should add extra flavor to the limeade when it was blended in the food processor.Once I blended the whole lime mix, I strained it through a strainer to keep out the thick chunks of skin, pulp and seeds. I just got about a pint of lime juice through the strainer into a measuring cup.But overall, is it safe to eat the skin or zest of limes?Thank you.

Tequila Lime Chicken Ingredients 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Directions Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Oh, wow. I use limes almost daily, so I know there are tons of uses... - salad dressings: blend juice of 1-2 lime(s) with a seeded jalapeno, a little onion, salt, pepper, cumin, honey, and canola oil - drinks: smoothies, mojitos, margaritas, in beer, cosmos, etc. - desserts: zest is great in a cheesecake, or a semifreddo - marinades for meat: I use lime as a major component in marinades for making steak tacos - salsa: whether it's a tomato salsa or a mango salsa, lime is great with it

I make my famous mohitos using key lime flavored sparkling water. (I get it at Walmart or Aldi’s) It’s presweetened, so you can skip sugar/splenda and club soda that is used in most recipes. I crush mint in the bottom of the glass, add ice, rum, (to taste) and top with lime flavored sparkling water. I have a great lime squeezer. If you use key lime halves, it squeezes them and turns them inside out. I add the juice of a few key limes as a final touch and drop the lime halves in the glass. I referenced the lime squeezer available at okorder here, but I got mine in Mexico for $2.00 and have seen them cheaper in stores. The drinks look like pond scum with all the green stuff in it but they are sooooo good! *I keep a patch of mint in one of my flower beds just for mohitos and key limes in my frig all summer long*

Fresh limeade. Make a simple syrup with equal parts sugar and water. Boil the water, add the same amount of sugar to it, turn heat down a bit and stir until all the sugar is dissolved. Let it cool. Crack some icecubes up, squeeze some limes, begin to make the limeade with fresh water, the completely cooled simple syrup and lime juice. Add 1 tbsp of lime juice at a time, stirring well, until you've got the tart/sweet like you want it, pour over the ice, garnish with a maraschino cherry or two and enjoy! Limes are also good in sweetened iced tea. Make smaller slices than you would of lemons, and hang one on each glass. When I make salsa from fresh ingredients, I squeeze a tiny of fresh lime juice in it for a hint flavor. I think it goes nicely with the fresh cilantro.

heavy heavy lime flavor in this. I will cut the zest in half next time I make it. JICAMA SLAW Makes 6 cups DRESSING 2 tablespoons white wine vinegar 1 tablespoon olive oil Zest and juice of 1 lime SALAD 2 cups grated or chopped jicama (from about 1 pound, peel first) 1/2 an English cucumber, grated or chopped 1 carrot, grated or chopped 1/4 cup grated or chopped onion Get creative -- add subtract, increase decrease! Whisk the dressing ingredients in a large bowl. Add the salad ingredients and toss.