The Kaffir Lime Tree has a distinctive double-lobed, glossy, deep green leaves that look like two leaves joined together and with one growing at the tip of the other. The fruit of this citrus tree is dark green in color and unlike any other fruit with a bumpy rind. The rind and zest can be used for mouth-watering dishes.
Citrus hystrix, commonly known as a Kaffir lime tree, makrut lime or Mauritius papeda, is a citrus tree native to the tropical Asian countries such as India, Malaysia, Philippines and Thailand. Its fruit and leaves are popularly used for Asian cuisines and are essentially indispensable especially to Thai dishes.
Kaffir lime trees are evergreen trees that reach 5-10 ft in height when fully grown and grows best in USDA growing zones 8-11. Although they can be grown in-ground outdoors, these citrus trees flourish in potted environments in a container with satisfactory drainage.
This lime tree has a distinctive double-lobed, glossy, deep green leaves that look like two leaves joined together and with one growing at the tip of the other. These leaves are the most used part of the Kaffir lime tree and are typically used for flavoring Asian dishes like soups, curries, salads, fish, and other stir-fried dishes. When you crush the leaves of this fruit tree, fragrant oils that emit an exquisite citrus aroma are released. Young leaves are shredded for salads and mature leaves are cut in smaller pieces or tossed whole to add a lemony-spicy taste to dishes.
The Kaffir lime tree fruit, which is the size of a Western Lime, is not as popular as the leaves. The fruit of this citrus tree is dark green in color and unlike any other fruit of lemon lime trees it has a lumpy surface. The juice is seldom used because it is rather acidic, bitter, and overly sour. The rind is used in creating curry pastes and the zest is used to leave a poignant flavor to mouth-watering dishes like fried fish cakes.