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Using blood limes?

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Using blood limes?

rworange | Nov 13, 2011 10:43 AM

This fruit someone found at a SF farmers market is new to me. It originated in Australia and is a cross between the red finger lime and the Ellendale Mandarin

http://www.homecitrusgrowers.co.uk/au...

That site writes "The Blood Limes are relatively acidic like a lemon, but are excellent when used in sauces. They can also be used as an ingredient for preserves, condiments and beverages, or fresh as an attractive garnish for sweet and savoury dishes."

They look so pretty I bet they would make some nice looking drinks.

I found a recipe for marmelade which also sounds cool.

http://souvlakiforthesoul.com/blood-l...

A few more recipes that looked good

Crab cakes with avocado and blood lime salsa (this looked really pretty)

http://www.abc.net.au/local/recipes/2...

If you scroll down, there's a stunning-looking recipe for blood lime cheviche

http://en.petitchef.com/recipes/on-su...

Baked fig + blood lime pudding

http://heneedsfood.com/2011/06/baked-...

Mixed Berry Tart with Blood Lime Cream recipe

http://readysteadycook.ten.com.au/724...

I'm not finding any beverage or cocktail ideas though. They might be a nice garnish with the right type and color of beer.

This is just another nice photo with a bit more info
http://goldcoastfoodbank.wordpress.co...

Has anyone tried them and how did you use them?

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