Saturday, 7 May 2011
Wednesday, 6 April 2011
Limau Kasturi
aka Kalamansi aka Calamondin.
Calamondin or Calamansi (scientific name: Citrus microcarpa) is a fruit tree in the family Rutaceae that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking.
The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the color of a tangerine with a very thin green or orange colored peel. Despite its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet. Like other citrus fruits, the calamondin is high in vitamin C.
From http://www.asianrecipesnet.com/, Calamansi lime in Malay is called “limau kasturi” and in Penang local dialog (Hokkien) it is called “Keat la”. In Malaysia, it is commonly used in foods and beverages such as in this Jus Limau Kasturi recipe.
From http://www.asianrecipesnet.com/, Calamansi lime in Malay is called “limau kasturi” and in Penang local dialog (Hokkien) it is called “Keat la”. In Malaysia, it is commonly used in foods and beverages such as in this Jus Limau Kasturi recipe.
| Calamondin | |
|---|---|
 | |
| Orange-colored Calamondin | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. microcarpa |
| Binomial name | |
| Citrus microcarpa | |
From Wikipedia, the free encyclopedia
Lime is a term referring to a number of different fruits, both species and hybrids, citruses, which are typically round, green to yellow in color, 3–6 cm indiameter, and containing sour and acidic pulp; they are a good source of vitamin C. Limes are often used to accent the flavours of foods and beverages. Limes are grown all year round and are usually smaller and sweeter than lemons.
Scientific Name: Citrus aurantifolia
Family: Rutaceae
Scientific Name: Citrus aurantifolia
Family: Rutaceae
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 126 kJ (30 kcal) |
| Carbohydrates | 11 g |
| Sugars | 1.7 g |
| Dietary fiber | 3 g |
| Fat | 0.2 g |
| Protein | 0.7 g |
| Water | 88 g |
| Vitamin C | 29 mg (48%) |
| Percentages are relative to US recommendationsfor adults. Source: USDA Nutrient database | |
Kaffir lime aka Limau Purut
| Citrus hystrix | |
|---|---|
 | |
| Citrus hystrix on sale | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. hystrix |
| Binomial name | |
| Citrus hystrix DC. | |
The kaffir lime (Citrus hystrix DC., Rutaceae), also known as combava, kieffer lime, limau purut or makrut lime, Kabuyao (Cabuyao) is a lime native to Laos, Indonesia, Malaysia and Thailand, south asia, used in Southeast Asian cuisine, but grown worldwide as a backyard shrub.
The kaffir lime is a rough, warty green fruit that grows on thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).
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