tag:blogger.com,1999:blog-7979569753953648121.post4066117183823694813..comments2024-03-09T07:30:31.523-05:00Comments on 66 Square Feet (The Food): Thai Lime MarmaladeMariehttp://www.blogger.com/profile/13632520557553405790noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7979569753953648121.post-38133505213097380392020-06-15T16:19:44.405-04:002020-06-15T16:19:44.405-04:00Loved your blog! Lime marmalade is my def fav!!!! ...Loved your blog! Lime marmalade is my def fav!!!! Greenhills Paradisehttps://www.blogger.com/profile/02472339396190300955noreply@blogger.comtag:blogger.com,1999:blog-7979569753953648121.post-55757496067653090032020-05-23T20:04:13.409-04:002020-05-23T20:04:13.409-04:00I ma so very sorry I missed your comment! Does you...I ma so very sorry I missed your comment! Does your tree get sun? And how old is it?Mariehttps://www.blogger.com/profile/13632520557553405790noreply@blogger.comtag:blogger.com,1999:blog-7979569753953648121.post-79871921356282047962020-04-18T10:02:55.593-04:002020-04-18T10:02:55.593-04:00Hello Marie, Thai lime is one of my favorite citru...Hello Marie, Thai lime is one of my favorite citrus. Growing up we used it for fresh relishes/spicy salsa. This was on Reunion Island (not too far from South Africa...:) and we called it "Rougail Combava". I have a small tree here now in Virginia (in a pot, obviously) but I only ever had one fruit. I do use the leaves a lot, sometimes just even slipping a few in a bottle of water that I chill in the fridge - such an unforgettable and inimitable taste & aroma. I would dearly welcome any tip you are willing to share for fruit production. Thank youSylvie in Rappahannockhttp://www.laughingduckgardens.com/quacking-from-rappahannock-our-blog/noreply@blogger.comtag:blogger.com,1999:blog-7979569753953648121.post-32338252525484622232020-02-12T13:33:46.178-05:002020-02-12T13:33:46.178-05:00I came across this post while starting a batch of ...I came across this post while starting a batch of marmalade with ~1 lb of Mexican key limes, those walnut-sized limes with lots of seeds. While the limes were cooking, I thought of trying a batch of "Thai" lime marmalade - lime, brown sugar, red chili, & fish sauce - and just couldn't help myself, even though I'm out of brown sugar. The jelly is terrific, but the lime peel is too bitter (& still kind of hard, even after 12 minutes plus 5 more in the pressure cooker), so I minced the solids and added a tablespoon to each jar. Now I'm thinking I could have added garlic & cilantro, and am wondering what the heck I'm going to use the stuff for. ;-)kris1546noreply@blogger.com