Ways to Use Kaffir (Makrut) Fruit

Most people plant Kaffir (Makrut) to use the leaves in Asian cooking and neglect the fruit.  But, Kaffir zest and juice can make a wonderful addition to drinks, baking, desserts and meals. The juice is quite bitter with citrus and floral flavours. Always try before you add a large quantity to your recipes. It is best to add a little bit first, taste and add more according to your preference. Here are a few ways to use the fruit of a Makrut.

Cooking ideas with Kaffir Fruit

• At the end of cooking, enliven a curry with the zest and/or juice.
• Add juice  or zest to a gin and tonic.
• Makes a lovely marmalade, but use minimum pith. To help it set add some lemon , lemonade or lime peel with pith. We prefer a Kaffir and Lemonade combination as the sweetness of the lemonade counteracts the bitterness of the kaffir.

Above photo: 100% kaffir marmalade. 

• Substitute some of the lemon juice in a lemon cake with kaffir juice, to your taste preference. This gives the cake a beautiful tart and floral taste
• Add zest to baking for a wonderful floral/citrusy flavour.
• Makrut zest is a key component in many Thai, Indonesian and Malay curry pastes.
• The fresh or dried leaves are wonderful added to soups, casseroles, rice, on chicken, or on roasted vegetables.
• Infuse tea, marinades and sauces with kaffir leaves for a wonderful taste and aroma.