{"id":91266,"date":"2014-12-05T15:37:06","date_gmt":"2014-12-05T05:37:06","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=91266"},"modified":"2014-12-05T15:37:06","modified_gmt":"2014-12-05T05:37:06","slug":"the-hip-fruit","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/12\/05\/the-hip-fruit\/","title":{"rendered":"The Hip Fruit"},"content":{"rendered":"<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\"><img loading=\"lazy\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\" alt=\"\" title=\"Ford On Food\" width=\"210\" height=\"350\" class=\"alignright size-full wp-image-77803\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg 210w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d-180x300.jpg 180w\" sizes=\"(max-width: 210px) 100vw, 210px\" \/><\/a><strong>Decmber 5, 2014<\/strong><\/p>\n<p><strong>by Jason Ford<\/strong><br \/>\n<strong><a href=\"http:\/\/fordonfood.com.au\/\" target=\"_blank\">Ford on Food<\/a><\/strong><\/p>\n<p><strong>Limes must be the world\u2019s hippest citrus fruit.<\/strong><\/p>\n<p>Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular.<\/p>\n<p>There are several common varieties grown:<\/p>\n<ul>\n<li><strong>Tahitian Lime<\/strong> is a very juicy fruit and grows all year round. When ripe they are a seedless green fruit &#8211; however they can be left on the tree to turn yellow, which makes them softer, juicier and a little sweeter.\n<\/ul>\n<ul>\n<li><strong>Wild Finger Lime<\/strong> is a long, narrow fruit with a red brown coloured skin native to Australia. The juice is contained in little spherical cells (quite amazing to see), and has a tart flavour that works well in Asian dishes.\n<\/ul>\n<ul>\n<li><strong>Kaffir Lime<\/strong> is essential in Thai cooking. The leaves of the Kaffir lime tree are used in Thai curries. The zest of the nobly looking fruit is also used in certain recipes. However, the flesh of Kaffir lime is full of seeds, little juice and is generally discarded.\n<\/ul>\n<p>I have kaffir lime growing in my back yard and it\u2019s one of my favourite trees. It\u2019s often so full of fruit I don&#8217;t get to use them all.<\/p>\n<p>Limes are also an excellent source of Vitamin C.<\/p>\n<h2 style=\"text-align: center;\"><strong>* * *<\/strong><\/h2>\n<h2><strong>A (Not So) Fun Fact<\/strong><\/h2>\n<p><strong>In 1795 the British navy began to distribute rations of rum, laced with lime and lemon juice during long sea voyages. <\/strong><\/p>\n<p>That\u2019s where the nickname \u2018Limeys\u2019 (meaning British sailors) originated.<\/p>\n<p>The Vitamin C in the citrus juice was largely successful in preventing scurvy.<\/p>\n<p>It is a little known fact that well-known English Explorer Captain James Cook wrote an ill-informed report to the Admiralty based on experiences from his first and second voyages.<\/p>\n<p>This report delayed the introduction of lemon and lime juice rations for twenty years, a decision that cost countless lives.<\/p>\n<h2 style=\"text-align: center;\"><strong>* * *<\/strong><\/h2>\n<h2><strong>Tom Yum Kung (Sour Shrimp Soup)<\/strong><\/h2>\n<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/limes-640x640.png\"><img loading=\"lazy\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/limes-640x640.png\" alt=\"\" title=\"limes-640x640\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-91271\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/limes-640x640.png 300w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/limes-640x640-150x150.png 150w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/limes-640x640-50x50.png 50w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>350g raw green prawns, peeled and deveined\n<li>2 Lt chicken stock\n<li>3 lemongrass stalks, bruised and finely chopped\n<li>3 galangal slices\n<li>3 chillies\n<li>5 kaffir lime leaves, torn\n<li>2 tablespoons fish sauce\n<li>70g straw mushrooms\n<li>2 spring onions, finely sliced\n<li>3 tablespoons lime juice (fresh)\n<li>3 tablespoons coriander leaves, torn\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>In a saucepan bring the stock, one stalk of lemongrass and the galangal to the boil\n<li>Reduce the heat and gently simmer for 20 minutes\n<li>Strain the stock and discard the flavourings\n<li>To the stock, add the remaining 2 stalks of lemongrass, chilies, kaffir lime leaves, fish sauce, straw mushrooms and spring onions\n<li>Simmer for another couple of minutes\n<li>Add the prawns and cook for another couple of minutes until the prawns are firm and pink\n<li>Remove from the heat and add the lime juice and coriander leaves, then serve\n<\/ol>\n<p>It\u2019s also nice to add spoonfuls of steamed jasmine rice to your bowl of soup as you eat it.<br \/>\n&nbsp;<\/p>\n<ul>\n<li><strong><a href=\"http:\/\/southburnett.com.au\/news2\/ford-on-food\/\">Read more Ford On Food columns<\/a><\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Limes must be the world\u2019s hippest citrus fruit.<\/p>\n","protected":false},"author":9,"featured_media":91271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[595],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - 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