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This is a particular variety where you can use the whole fruit for a dish, from the juice to the peel and even the leaves.
Juice: While there’s not much juice, a few drops can brighten up salads, marinades, or dipping sauces with a little tart twist.
Peel: The bumpy peel is key for making authentic Thai curry paste. It adds an intense, zesty kick.
Leaves: Perfect for infusing soups, curries, and stir-fries with a distinctive, citrusy aroma. Just tear or thinly slice them to release their full flavour.
This is a particular variety where you can use the whole fruit for a dish, from the juice to the peel and even the leaves.
Juice: While there’s not much juice, a few drops can brighten up salads, marinades, or dipping sauces with a little tart twist.
Peel: The bumpy peel is key for making authentic Thai curry paste. It adds an intense, zesty kick.
Leaves: Perfect for infusing soups, curries, and stir-fries with a distinctive, citrusy aroma. Just tear or thinly slice them to release their full flavour.