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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!
Makrut limes are versatile fruits that add perfumy, sour citrus flavor to recipes. The most popular ways to prepare a makrut lime is by slicing, juicing, zesting and squeezing.
Here are some of the easiest, most common ways of how to prepare a makrut lime:
- Use a microplane to grate the intensely flavorful makrut lime zest
- Use a paring knife to remove the thin layer of deep green makrut lime zest into wide ribbons, leaving behind any white pith. Use ribbons of zest to flavor sauces, stews and both. Zest can be sliced into extremely thin ribbons and used in small quantities.
- Slice the makrut in half around the circumference of the lime. Squeeze the juice into a container fitted with a mesh sieve to separate the inedible seeds.
Makrut lime zest, juice and fruit perfumes everything it touches in recipes. Here are some common ways to cook makrut lime.
- Fermenting and preserving: Makrut limes are perfect for preserving and pickling.
- Baking: Add perfumey, citrusy sour taste to pastries, cakes, creams and pies.
- Confection: Makrut lime adds bright, flavorful acidity to candies, jams, jellies and sweets.
- Sauces and Marinades: The acidic sourness adds depth of flavor to rich sauces and soups. When added to marinades, makrut’s acidity helps break down proteins to tenderize meats while imparting citrusy flavor to them.
The perfumy, intensely sour, citrus flavor of makrut adds acidic complexity to drinks. Here are some easy ways use makrut lime in your drinks:
- Juicing: Makrut lime juice tastes great with other citrus juices and produce like pineapple, watermelon, ginger, coconut and cucumber.
- Soft Drinks: Add dashes of makrut lime juice to iced tea, lemonade, fruit punch and enhanced water.
- Cocktails: Curls of zest make a flavorful addition to refreshing and tropical drinks.
Makrut limes can be stored on the countertop for about five days, or for up to two weeks when refrigerated in a sealed container. Frozen makrut limes will keep for up to three months in the freezer.
Do you feel like a makrut lime eating expert now? Show us how you use makrut limes by tagging us in your culinary masterpieces on Instagram @Fruitstandcom!