A punnet of these strikingly hued citrus followed me home from the markets one Sunday. They were rather expensive and I did hesitate, but I’m a sucker for interesting ingredients. When Mr. Kitchen Hand found out how much they cost* he did question what I was going to do with them and how I was going to get my money’s worth. Eeeek! Talk about performance anxiety. Inspiration just refused to turn up. I juiced one for a dressing and squeezed another into drinks but kept the bulk for something really special.
The Australian blood lime is a cross between a finger lime and a Rangpur lime. I found the taste milder than Tahitian limes (not as sour). When squeezed, the sacs or cells fall out individually and pop satisfyingly when crunched between the teeth :)
Finally, I made lime curd.
I know what you’re thinking. Lime curd isn’t exactly the most exciting dish in the world. But I was going to use the curd to fill macarons for Macattack. A fitting end for such a pretty fruit, no?
As you’d probably have guessed, the theme for the June Mac Attack challenge was to create something with fruit. Deeba and Jamie asked us to incorporate fruit in any form or flavour.
Strawberry, blood lime macarons. To get the leafy part to stay between the shells, I sandwiched a flattened strawberry (slice off both "cheeks" and leave the middle) in between layers of strawberry puree.
Lime curd, even one with an interesting name, didn’t seem challenge-worthy enough, so I upped the fruit content by adding some cooked, pureed strawberries into the filling as well. The strawberries provided a much needed visual boost too. I’d been a bit disappointed by the colour of the blood lime juice, as I was expecting red instead of the greeny yellow that it turned out to be.
(There are flecks of red in the lime curd, from the lime zest)
Taste wise though, the curd and the macarons lived up to expectations. Strawberry and lime go so well together and provided a tangy twist to the sweet shells.
Truly fruitylicious ;)
Have a sweet weekend!
I was reading Xiaolu’s blog the other day and came across a link to Emboite, a blog written by macaron fan
Blood lime curd? I used my favourite super speedy lemon curd recipe by Stephanie Alexander, and used the juice of all my blood limes, with a little bit of lemon juice added (sorry I can’t remember exact amounts of each juice). The recipe can be found here at Cuisine.com.au. Although the curd was easy, juicing the tiny blood limes was a task and a half!
Strawberry puree - it’s almost a jam. I used 250g of coarsely chopped strawberries, 3 heaped tablespoons of sugar and juice from about 1/4 of a lemon. I cooked it over medium heat, mushing up the strawberries as I went along. Then I raised the heat a little and boiled the mixture until thick enough for my purpose. I skimmed it as necessary when it was boiling.
* The organic blood limes cost $7.50 (AUD) a punnet but I saw them a day or two later at my local fruit shop for $5 a punnet.