Jeruk limau

Citrus aurantiifolia

fruit

A small citrus whose fragrant juice from green fruits livens up sambal, soto and bahmie; the leaves are also used as a flavoring.

Origin

Java

Season (United States)

all year round

Preparation

It is cut in half and its juice squeezed over the dish when serving; the leaves, crushed or finely sliced, flavour a broth or sambal.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is known only in cultivation, in Java.