Our future fruiters
Citrus australasica
Citrus australasica F.Muell.
Common name: Lemon caviar
Other names: Combava, Lime
Scientific name: Citrus australasica F.Muell
Order: Sapindales
Family: Rutaceae
Citrus hystrix DC., Belongs to the family Rutaceae and the genus Citrus L., which includes thirty species, many of which are grown for their fruit, citrus fruits. The center of origin of the genus Citrus is Asian precisely Southeast Asia and the Indian region.
Origin:
Citrus hystrix DC., Known for its fruit combava is native to tropical Asia: India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. The species has been introduced for its fruits in many tropical regions.
Description:
Kaffir lime or kaffir lime is a thorny shrub, it can reach 5 meters in height. The trunk, the branches, the branches have thorns, they are very numerous or rare according to the subjects.
The dark, shiny green leaves are evergreen, with a very widely winged petiole almost as developed as the leafy limb, characteristic of the species.
The leaves are rich in essential oils, they give off a fruity, lemon-like scent that evokes that of verbena with a note much warmer and penetrating.
The leaves are sometimes used in the kitchen to flavor meats and fish.
The white, pink and fragrant flowers are grouped in bouquets. Five white petals, bright yellow stamens completely free.
The fruit is a berry, the combava is round from 5 to 8 cm, very bumpy with lumpy bark extremely rich in essential oils, it is tightened at the top forming a nipple. Its base is rounded. The pulp of the fruit is very acidic and contains pips, it is not consumed.
Use :
Kaffir lime is used in Reunion cuisine. Its zest enhances the taste of many dishes, such as rougails, curries and punches. Kaffir lime is also used in Reunion in certain charcuteries such as pâtés, corks and sausages. It is also used for the manufacture of rum arranged: Rum arranged kaffir lime.
Culture, maintenance:
The combava needs sun and heat, in Reunion it is usually cut for an easier fruit harvest, at height of man.
Multiplication:
It multiplies either in graft on rootstocks which gives a faster fruit set. It is also possible to sow kabava seeds.
Essential oil :
There is an essential oil of combava made by the distillation of leaves and twigs. The essential oil of combava has anti-inflammatory and antibacterial effects. It is also a natural medicine with sedative and antiseptic properties. Kaffir lime essential oil is indicated for the treatment of insomnia, chronic fatigue, stress and palpitation. It is also recommended for the relief of muscular and articular pain and gastric pain.
Common name: Lemon caviar
Other names: Combava, Lime
Scientific name: Citrus australasica F.Muell
Order: Sapindales
Family: Rutaceae
Citrus hystrix DC., Belongs to the family Rutaceae and the genus Citrus L., which includes thirty species, many of which are grown for their fruit, citrus fruits. The center of origin of the genus Citrus is Asian precisely Southeast Asia and the Indian region.
Origin:
Citrus hystrix DC., Known for its fruit combava is native to tropical Asia: India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. The species has been introduced for its fruits in many tropical regions.
Description:
Kaffir lime or kaffir lime is a thorny shrub, it can reach 5 meters in height. The trunk, the branches, the branches have thorns, they are very numerous or rare according to the subjects.
The dark, shiny green leaves are evergreen, with a very widely winged petiole almost as developed as the leafy limb, characteristic of the species.
The leaves are rich in essential oils, they give off a fruity, lemon-like scent that evokes that of verbena with a note much warmer and penetrating.
The leaves are sometimes used in the kitchen to flavor meats and fish.
The white, pink and fragrant flowers are grouped in bouquets. Five white petals, bright yellow stamens completely free.
The fruit is a berry, the combava is round from 5 to 8 cm, very bumpy with lumpy bark extremely rich in essential oils, it is tightened at the top forming a nipple. Its base is rounded. The pulp of the fruit is very acidic and contains pips, it is not consumed.
Use :
Kaffir lime is used in Reunion cuisine. Its zest enhances the taste of many dishes, such as rougails, curries and punches. Kaffir lime is also used in Reunion in certain charcuteries such as pâtés, corks and sausages. It is also used for the manufacture of rum arranged: Rum arranged kaffir lime.
Culture, maintenance:
The combava needs sun and heat, in Reunion it is usually cut for an easier fruit harvest, at height of man.
Multiplication:
It multiplies either in graft on rootstocks which gives a faster fruit set. It is also possible to sow kabava seeds.
Essential oil :
There is an essential oil of combava made by the distillation of leaves and twigs. The essential oil of combava has anti-inflammatory and antibacterial effects. It is also a natural medicine with sedative and antiseptic properties. Kaffir lime essential oil is indicated for the treatment of insomnia, chronic fatigue, stress and palpitation. It is also recommended for the relief of muscular and articular pain and gastric pain.