I love limes. I absolutely adore them. In fact, all citrus gets a big tick from me. Here’s how to make the most of your Kaffir Lime tree.
Did you know that limes actually turn yellow when ripe? This may be slightly confusing in the fruit bowl as some varieties can look very much like a small lemon (not Kaffir Limes though due to their knobby appearance), however hands-down you will get more juice out of a yellow lime than the unripe vibrant green limes.
FOOD SAVING IDEA : for an abundance of fresh Kaffir Limes
Tahitian Limes are typically the variety you’ll find on the produce shelves of your local supermarket and known for their thin skins and juiciness. However, growing Kaffir Limes in New Zealand backyards is also very popular. Not everyone knows how to use their leaves or fruit however.
Kaffir Limes (formally known as Citrus lystrix) are also called Makrut Limes. They are a citrus native to tropical Southeast Asia and southern China and are well identified as having unusually knobbly skin. Not only are Kaffir limes very generous when it comes to zesting due to the thickness of their rind, Kaffir lime leaves are also extremely tasty in Asian cuisine, Thai curries, casseroles and can be used in a similar fashion to bay leaves. The aroma and taste one leaf can provide is outrageous. Many gardeners grow a Kaffir lime tree purely for its leaves.
Zesting Kaffir Limes
Zest can be used in so many ways! From sprinkling on icing, or included in your baking, to adding to curries, stir-fries, casseroles or wherever a hint of lime is required!
You can zest Kaffir limes in a variety of ways: using a cheese grater, a vegetable peeler, or a knife. Wash the fruit first and pat dry with a towel to remove as much moisture as possible.
Fresh zest can be frozen: place zest in a fine layer on a tray lined with baking paper and pop into the freezer. Once frozen it can be transferred into an airtight zip-lock bag or container. Take what you need when you need it.
Fresh zest can be stored in an airtight container in the fridge to add a zingy burst of citrus flavour at a whim.
Fresh zest can also be dehydrated: place zest in a fine layer on a try lined with baking paper and pop into the oven on low for 5-6 hours (or more) or use your electric dehydrator. Once dehydrated into a airtight jar for future use.
Once dehydrated you can also choose to mix with sugar for a lime sugar combo, or sea salt for special occasions. You can also grind it down into a powder which makes for an amazing concentrated version to sprinkle on virtually anything.
Kaffir Lime Juice
Generally while edible, kaffir limes aren’t eaten raw. Their juice has a bitter citrusy lemongrass flavour when compared to regular limes known for their tangy and sour notes. You’ll find that you may not get much juice out of these limes at all. While some may enjoy kaffir lime juice…it’s not for me!
Kaffir Leaves
This is really what makes this lime variety sing. The leaves are much like bay leaves in so far as you can use them fresh, or dehydrated. The aroma of Kaffir leaves are incredible. The leaves themselves are very recognisable due to their shape.
You can slice them finely and add them to your cooking, or use the whole leaf to add flavour and remove it before serving.
To dehydrate, simple allow for all the moisture to be removed – either using a dehydrator or low-heat oven, then storing in an air-tight container.
Candied Peel
You don’t need to wait for Christmas to enjoy candied citrus peel. The perfect combination of tangy and sweet, they are delicious year round! The photo below includes traditional lemon and grapefruit, but limes work too! Check out my recipe.
