Knobby, warty, bumpy thick green skin with bright green flesh
As I cut it, the powerful, floral lime scent just attacked me and the entire room. Completely intoxicating!
Firm and almost dry, but with funky little pockets of juice
Sour lime. That’s all I can say – very sour lime. Like sour patch kids on steroids. From the smell I can tell it is complicated, but all I actually taste is SOUR!
OVERALL Overall Rating:
Eating this raw is like being drunk and eating the most sour thing you have ever tried but that thing is hidden in pockets of bubble wrap and you are so committed to getting to it, that you are popping it with your mouth — so in other words — Awesome with a capital A! Would I snack on this? Oh heck no. But do i want to stop typing and go immediately to look for recipes? Absolutely.
Also known as Kieffer Lime and Limau Perut. This fruit and it’s leaves are used extensively in Thai cooking. Now that I have smelled one of these little “beauties” I can see why just swapping out a regular lime won’t cut it.
Savagely sour. The zest is dynamite stuff to cook with. Kaffir limes are relatives of yuzu and sudachi (they all have some papeda citrus ancestry), both of which offer up a milder, but highly quirky flavor as well.
Oh – I haven’t heard of the sudachi! I will add that to my list. And yuzu is on the list but I just haven’t come across it yet. I’m sure it will pop up at one of the markets I go to one of these days.