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| Does anyone have any tips on what I can do with the huge number of fruit I have gotten off my kaffir lime this year?
I must have around 50 limes, which is way too much to just zest and freeze for cooking. Last year I juiced them, but found that the taste was quite stong and so i haven't used much of the juice. Appreciate advice... Fiona |
Follow-Up Postings:
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| Herein lies the problem with kaffirs, Fiona. I planted one a couple of years ago to my regret. For the number of times I used the leaves and/or zest, it was easier to buy same as needed. |
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| You can make marmalade out of them either on their own (see link below for one recipe) or mixed with other citrus. Rose-Marie |
Here is a link that might be useful: Kaffir lime marmalade
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| Could also preserve them (in saline) like preserved lemons. If you're interested, let me know and I'll hunt the recipe out. |
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| Any, I'd be very interested, as I've just got a big bag of lemons yesterday. That would be great. :) |
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| I take it you don't drink Midori? Because when I make the classic Midori Allusion (Midori; Cointreau; lemon-flavoured mineral water) instead of using plain ice, I use (when available) a whole ice-cub tray of frozen lime juice (can fit about 7 or 8 limes per tray). Fills a small jug, enough for 2 to 4 people (depending on how many have to drive). The lime juice really makes the flavours of the liqueurs come alive; wouldn't be half as good without it. And there's never any left over :-) |
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| Herewith a link for preserved lemons, Spatz (easier to post alink than type it out again!!!). With kaffir limes, you'd need probably more juice than the fruits would produce; I'd use Tahitian lime juice. Otherwise, you can use acidulated water (1.5 tsp citric acid to 500ml water). Also forgot to add to original reply - the zest is easy to dry and then powder as required, although by the time you got a tenth of the way down the jar, you'd probably have a whole new crop to use... |
Here is a link that might be useful: preserved lemons
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| Thanks so much for the link, Andy. That's a great site. I'll give the preserved lemons a go. :) |
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| I followed the recipe - very easy, thanks again - and they look great in the jars. One question: for some obscure reason the lemon juice is not covering all the lemons on top. Can I top up the lemon juice, even though I filled the jars 1 week ago? Or should I leave them alone? |
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| dare I propose this butyou could give them away or sell them to your neighbours or go to market. we have a tahitian & a kaffir lime & always run out.We also have lemons mandarines and oranges in citrus. Things to do with them. My husband and his cousins all put a slice of citrus preferably lime in their beer yep thats right, also in vodka etc etc etc. Then you can put it in your cooking or a cup of tea. Preserve them or make sorbet etc. Cordial is sooo easy and fab. everyone asks me for the recipe. Heat while stirring, 6 cups sugar and 1 litre of water, bring to boil, then simmer for 5 minutes, add 1-2 teaspoons of either citric acid or tartaric acid & remove from heat. Cool, and add 2 cups of strained juice of your choice. thats it!!! Use as with bought cordial but I keep mine in the fridge & be warned it is much stronger than bought cordial. Hope i helped |
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- Posted by rootball sydney, aust (solidgoldie@iprimus.com.au) on Tue, May 30, 06 at 3:23
| my favourite use for them is to juice them, strain the juice, and then use it as a hair rinse in the shower - beats any other bought product and completely natural. they are used this way in asia. |
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| Hi there - Being averse to housework of almost any kind, I sometimes let things slide a little... Anyway, I discovered that there was some soapy scum on the shower glass and, putting brain into gear, decided to try a friend's tip; she uses half a lemon on her shower glass. Light-bulb moment! Yes, halved kaffir limes (this year we have squillions) work a treat - make sure you rinse the juice off and try to extract the pips beforehand - and now the glass is as it should be, looking shiny and new. I freeze them, whole, and they thaw in time for the quick once-over. I tried lime pickles and also marmalade with the kaffir limes before - both results were less than satisfactory. Cheers - Margie |
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