|simple, refreshing kaffir limeade.|
It's the end of February, and those of us in Melbourne, Australia, are flitting between hot, sweltering stretches and cool, wet episodes. You might say it almost feels tropical.
So let's talk about kaffir limes today. You may be more familiar with kaffir lime leaves, which was featured in this blog last year (see my chilli kaffir tamarind tofu recipe here). The kaffir lime fruit, however, while edible, seems to fall by the wayside and go largely unnoticed, unloved.
Kaffir limes have an interestingly rough, squiggly, bumpy skin, the zest of which can be used. The ones I buy at the markets are usually the size of golf balls. They tend to have many seeds, and yield only a small quantity of rich, yellow juice. The taste is sharp, almost pungent and herbaceous, which may need some getting used to. Due to its distinctiveness, I prefer to use it lightly, and pair it with ingredients that take its edge off a little, while still showcasing its unique flavour.
I sneakily added it to my jalapeno sour cream dip/spread a while back, and it works well there because it is but a squeeze of juice, buried within the spicy, tangy dip, just enough to impart a hint of exotic.
|to me, kaffir limes look like little round puzzle balls, or mini green brains.|
In this easy recipe, however, kaffir limes are the star of the show, mellowed only with honey, water and ice. The honey softens the sharpness of the kaffir limes, and you can use as little or as much water and ice to dilute and cool as you see fit.
simple, refreshing kaffir limeade (serves 1)
1 kaffir lime (yields about 1 tablespoon kaffir lime juice)
1 tablespoon honey, or, to make it vegan, maple syrup (I used raw honey)
1 cup water
1 small handful ice cubes
Stir together kaffir lime juice, honey, and water until all is mixed/dissolved.
Add a few ice cubes, stir again, and serve.
P.S. Feel free to adjust the ingredient quantities to suit your taste buds!
|try this easy kaffir lime fruit recipe and make yourself some kaffir limeade!|
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