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Limau Susus are oblong or round and small to medium, averaging 10-20 centimeters in length. Its thin peel is green and can be smooth or slightly rough and bumpy. The pulp is pale yellow with 5-10 segments and contains a few smooth, white seeds. Limau Susus are firm with an acidic and sweet taste.
Limau Susus are available year-round.
Limau Susus, botanically classified as Citrus medica, are commonly known as a citron in English. Citron fruits are considered one of the four original citruses and many of the citrus varieties that exist today are developed from this cultivar. Also known as Thanh Yen, Jeruj Sukade, and Sitrun in Indonesia, Bulid in Philipino, Manao Khwai in Thai, Xiang Yuan in Chinese, and Musan-O-Maru-Bushu-Kan in Japanese, Limau Susus are widely found in Southeast Asia and are grown predominately on a local level rather than commercial level for both culinary and medicinal purposes.
Limau Susu is an excellent source of vitamin C, potassium, fiber, and magnesium.
Limau Susu can be used in both raw and cooked applications. It is commonly sliced or juiced and mixed with water and other drinks to add a sweet flavor. It can also be juiced or zested and added to savory dishes such as stir-fries. In Asia, Limau Susu is made into a tea and is also boiled with sugar, diced, and used as a confection. Limau Susu pairs well with ginger, garlic, onion, cardamom, berries, nectarines, plums, prickly pears, seafood such as fish, shrimp, and squid, poultry, beef, and boy choy. Limau Susu will keep up to two weeks when stored sealed in a plastic bag in the refrigerator.
Citron is used and valued in Asian culture for its natural pain-relieving properties. The fruits, seeds, roots, and leaves are found in traditional medicinal preparations to reduce symptoms of headaches, stomachaches, and backaches in China. They are also used to reduce symptoms of colds in Korea. Utilized through tea, citron in Korea is believed to help suppress coughs and relieve indigestion.
Citron is native to Asia and was then spread to Europe around the 3rd century BCE. Today, Limau Susu can be found in local markets in Asia, Malaysia, Indonesia, and a few islands in the Mediterranean.
Recipes that include Limau Susu. One is easiest, three is harder.
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