Fruity Fridays ! Kaffir Limes…

Kaffir Limes fruity Fridays


Kaffir Limes… I have used the leaves in many of the Thai dishes that I cook they are used in many Asian dishes…The trees are small evergreen trees and prickly. The one I had was quite a young one and I had not seen any fruit…It wasn’t until a neighbour gave me some of the fruit that I put two and two together and realised that was the fruit of the tree I had growing in the garden and now we have fruit.

Kaffir Lime tree and fruit

The rind is very bumpy unlike the normal limes I use and when cut open the flesh is quite dry and what juice there is has an acidic, bitter and is very strongly sour tasting.

A complete contrast to the zest which is quite aromatic.

A little zest goes a long way and very finely chopped or added to ingredients it imparts a beautiful citrusy flavour. I have added a little video as there is a knack for chopping the lime leaves very finely.

Here in Thailand, it is also pounded in a pestle and mortar as it is an ingredient in many curry pastes.

Tom Yum Goon

it is added to the iconic Tom Yum soup and other soups and stews here and also is an ingredient in Thai shrimp cakes.

Thai Prawn Cakes

The Madagascans use the whole macerated fruit and make rum I wonder if I could have a go….Carol’s distillery in her garden shed…Does that sound like a plan???

Called Rhum arrange it comes from the islands of la Reunion and Nearby Madagascar as well as the French islands in the Caribbean.

House or homemade rums flavoured with fruits, roots and spices that are macerated for a minimum of 1 month..although it is recommended to let it macerate for 6 months or even longer.

There are as many as 400 different recipes for rhum arrange and some have been macerated for 3-4 years…Wow, I bet they pack a punch!

And there is no end to what things are put into those bottles to “arrange” the rums…it could be a snake or sea urchin or just fruits and spices but all supposed to be quite delicious…

There are two different ways of macerating one is the traditional common way of submerging the fruits and spices into the rum. Then there´s another where you hang the fruits (usually citrus fruits) as they are or with things inserted into the fruits – like coffee beans and hung above the liquid.

The idea is that the aromatics and oils are derived from the citrus and spices without any bitterness from the pith and that´s the reason this method is usually used for citrus fruits.

Rhum Combava (Kaffir Lime)

Kaffir lime fruits

1 litre of white rum (traditionally Rhum Charette) or rhum Agricole

Grated zest of one combava/kaffir lime

1 vanilla bean, split in two

150g raw cane sugar

Mix and infuse the rum for at least 2 months.

I think I could manage to do that and make it into a nice cocktail… Oh Yes!

Nutritionally the benefits of the Kaffir Lime is from the oils in the rind and the high levels of citronella and limonene which are both antibacterial and anti-inflammatory.

Oil extracted from the leaves is also used for medicinal purposes, it is mixed into shampoos, soaps salves and fragrances.

Most often it is used in oral products or the leaves can be rubbed directly onto the gums as it eliminates harmful bacteria in the mouth.

In the rural areas and villages, you will find many herbs, fruits and vegetables are used like this to help alleviate and cure many ailments as many either are to far away to visit the doctor or cannot afford to or even just prefer to use remedies passed down through the generations.

It is also used as an insect repellant by mixing the juice or oil with a lotion or salve and it reduces the chance of being bitten.

I hope you have enjoyed learning about the Kaffir Lime…Do you use Kaffir lime or its leaves ????

Please share this post if you have enjoyed it on your favourite social media …Thank you xx

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17 thoughts on “Fruity Fridays ! Kaffir Limes…

  1. Pingback: Orienthailiving and Retired no one told me… Weekly roundup…Kaffir Limes, Bluebells and Carrot Cake! | Retired? No one told me!

  2. Doctor Jonathan

    Always find it so interesting the different uses of plants and fruits from around the world. Modernization frequently discards valuable tools (both nutritional and medicinal) in the name of “progress.” If we had any brains, we would LEARN to blend nature with technology and strive to achieve the BEST of both worlds!

    Liked by 1 person

    1. Carol Post author

      I have just googled it and Amazon sells them the fruits and the leaves dried also try Asian stores that would probably be your best bet or any hot states which produce citrus fruits may grow them although a few years ago they apparently had some disease so some states didn’t import them…Hope that helps 🙂


  3. Loretta

    You lucky gal! Kaffir lime leaves, how lucky that you have a plant. Whenever I need the leaves, I pop down to the Vietnamese restaurant and ask for some leaves, they freeze real well. I’ve never used the fruit before, but that drink does sound yummy.

    Liked by 1 person

    1. Carol Post author

      Yes they do freeze really well …I have moved now and only have a small bush butI I often get gifted bags so just put them In the freezer they always come in handy and I use the leaves a lot in my cooking…Thank you for yur visit and comment and yes I know I am alwaays discovering new ways to make


      1. cookwithreena

        I have a lemon tree just similar to Kaffir lime with same aromatic leaves and the fruit. We call it “Gondhoraj Lebu” it means king of flavours lime. I substitute it where I need to use Kaffir lime, specially in Thai cuisines, soups and grills.

        Liked by 1 person

      2. Carol Post author

        Yes, it is a cross between a lime and a mandarin orange I believe…They have a similar fruit in Malaysia called Calamondin…I love the Kaffir lime in cooking :

        Liked by 1 person

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