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Excess kaffir lime fruit
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Posted by fin_ Wollongong_NSW (My Page) on Tue, Apr 25, 06 at 5:15
| 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:
RE: Excess kaffir lime fruit
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- Posted by finbar Central Italy (My Page) on
Tue, Apr 25, 06 at 11:08
| 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. |
RE: Excess kaffir lime fruit
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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
RE: Excess kaffir lime fruit
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- Posted by andy_sa South Australia (My Page) on
Wed, Apr 26, 06 at 8:38
| Could also preserve them (in saline) like preserved lemons. If you're interested, let me know and I'll hunt the recipe out. |
RE: Excess kaffir lime fruit
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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. :) |
RE: Excess kaffir lime fruit (adults only)
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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 :-) |
RE: Excess kaffir lime fruit
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- Posted by andy_sa South Australia (My Page) on
Fri, Apr 28, 06 at 22:55
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
RE: Excess kaffir lime fruit
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| Thanks so much for the link, Andy. That's a great site. I'll give the preserved lemons a go. :) |
RE: Excess kaffir lime fruit
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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? |
RE: Excess kaffir lime fruit
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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 |
RE: Excess kaffir lime fruit
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| 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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