Kaffir limes are highly desired for spicing and even more. (Photo by David Monniaux)
Question: I do a lot of Indian and Asian cooking but can never find the kaffir lime leaves sometimes called for. I recently bought a kaffir lime tree which is bearing fruit. How do I use the fruit? How do I use the leaves in my recipes? — Randy B., Jupiter
Answer: I congratulate you for progressing beyond the common American fare; many Americans like you are discovering the delights of the spicier Asian-Indian and Latin cuisines. Kaffir lime is a cousin of the more familiar supermarket lime and is a native of South Asia. The fruit of the thorny tree is the size of a large lemon but is darker green and has a thick knobbly skin.
The fruit itself has little juice; what are prized in the cuisines of South Asian countries, particularly Thailand, are its pared skin and even more so the pretty twin leaves of the plant. Take good care of your one, which will grow well in the patio. Google “how care for kaffir lime” and you will have good instructions.
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Queso Fundido at Rocco’s Taco’s
Serves: 2-4
Preparation: 45 minutes
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