Makrut limes resemble everyday limes in their green skin and segments of pulpy citrus flesh. But this is no ordinary lime. Makrut limes have a striking texture of naturally occurring bumps. Also known as thai limes and mauritius papeda, makrut limes have also been historically referred to as “kaffir limes”.
Makrut limes have a unique flavor among citrus fruits. They have an intensely sour, citrus freshness you might expect from a lime but much more intense! Makruts have a more astringent flavor that’s very aromatic. Some fans of makrut limes describe the flavor as mildly soapy.
Like other citrus, makrut lime peels have zest above an inedible pith. The citrus fruit inside has more segments than your average lime, but with similarly light green, glimmery fruit inside. Each section of fruit contains inedible, whitish-yellow seeds that are hard and bitter tasting.
Nevertheless, when a recipe calls for makrut lime, there is no substitute. Their juice has a concentrated bitter flavor that doesn’t compare to conventional lime juice. Makrut lime’s floral, sour, astringent flavor is more complex and tastes best when used with other ingredients.
Makrut limes are versatile and can be prepared easily for use in recipes. Unlike traditional limes, the flavor in the zest, juice and fruit of the makrut lime is very sour and is typically used as a spice.
Use makrut juice and zest in dishes as delicate as fish, and as hearty as beef stews. They’re relied upon as a staple ingredient around the world including South African, Middle Eastern, Thai, Filipino, and Chinese cuisines. How will you use makrut lime in your dishes? Keep reading to learn all about how to prepare makrut limes!