The Citrus hystrix or Combawa or Combava

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The combawa (or combava) is a citrus that is close to lime, however its size is smaller and its aroma more acidic. This one is part of the Rutaceae family, it grows on a tree that has very thorny branches, measuring only 2 to 3 meters high. The combava (or combawa, cumbava,...

What is the Combava?

The combawa (or combava) is a citrus that is close to lime, however its size is smaller and its aroma more acidic. This one is part of the Rutaceae family, it grows on a tree that has very thorny branches, measuring only 2 to 3 meters high. The combava (or combawa, cumbava, cumbaba, makrut, lemon combera, kaffir lime) comes from the diminutive of an Indonesian island called Sumbawa. The small shrub and the fruit bear the same name. Beautiful flowers with white petals are born berries of deep green color. The flesh of Combawa, very acidic, does not have the aromas of leaves and zests. The bark is very thick, swollen, lumpy, lumpy.

When can I eat it?

This citrus fruit, kaffir lime or citrus hystrix is harvested from October to December when it is ripe (that is, when it is dark green). Its bark is green and its appearance is very bumpy, measuring between 5 to 6 cm. (As you can see in the picture)

But how does one use the Combava in the kitchen?

Kaffir lime can be used in making a sweet dish or in a salted dish. Sprinkle your tartlets with the zest of combava. Attention: grate only the green part. On the side of the salt, we can put in the bottom of a verrine at the base of crustaceans. There is also charcuterie like Kaffee Pies.

In the kitchen, we use both the leaves and the combava zest . Thus, the smells and flavors are different.
Indeed, the leaf combava will provide a delicate scent of lemongrass and verbena pronounced. Kaffir lime leaves are very popular because they aromatize with power sauces, broths or simmered meats. They are used as bay leaves, either fresh or dried.
You can also infuse these leaves.

On the other hand, the zest is rather a fruity fragrance , slightly acidulated, which is close to an aromatic mixture of lime, coriander and ginger.
You can add grated zest of combawa in your drinks, and your cocktails; it will give a subtle and highly appreciated perfume, less aggressive than lime.
You can also use it in some of your desserts, it will aromatize your mousses, creams and sorbets perfectly.
Finally, add it in your jams, compotes or coulis, their flavors will be very original and your desserts subtly perfumed.

If you use the zest of the combawa, you have to be careful with the dosage because its zest is extremely rich in aroma. To use the zest of this citrus, you will have to grate only the green layer, (and not the white layer).

How to preserve this citrus?

This citrus fruit, the kaffir lime can be stored wonderfully well in room temperature, or even better in the cool 10/12 °.

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