I spotted this crazy-looking fruit nestling in a small wicker basket at Damian Pike's last weekend. Its appearance enchanted me - it looks like the lime equivalent of The Incredible Hulk. Frankenlime. The nice chaps working at the stall threw two of them in for free with my other purchases. :)
After years of buying the leaves, slicing them up thinly and adding them to Thai dishes, I had finally come face to face with kaffir limes! They smell AMAZING, especially when you give them a little squeeze to coax out tiny droplets of oil from the rind. These ones are actually looking a bit on the yellow side, because I've been admiring their appearance too much in my fruit bowl to want to use them. But then on Saturday I added one (zest and juice) to a red curry, and tomorrow night I'll probably use the other in a Pad Thai.
Have I just been leading a sheltered existence? Does anyone use k limes (the fruit, not just the leaves) regularly in their cooking? If so, which recipes suit them best?