Rangpur "Kona" Limes
Inventory, lb : 0
This item was last sold on : 11/20/23
Rangpur limes are small to medium in size and are globular to oblate in shape with a short nipple and a shallow furrow. The semi-smooth, thin rind bears many small, shallow indentations or pores, matures from green to red-orange, and is loosely attached to the flesh. The flesh is soft, orange, tender, divided into 8-10 segments by thin white membranes, and is filled with 6-18 inedible, cream-colored seeds. Depending on the fruit’s maturity, there may also be a hollow center in the middle of the flesh. Rangpur limes are aromatic, juicy, sour, and highly acidic with a floral, smoky, and musky flavor.
Rangpur limes are available in the winter.
Rangpur limes, botanically classified as Citrus x limonia, are small fruits that grow on trees that can reach up to six meters in height and are members of the Rutaceae or citrus family. Also known as Kona limes in Hawaii, Canton lemon in China, Cravo lemon in Brazil, Hime lemon in Japan, and Mandarin lime in the United States, there are at least twenty known varieties of the Rangpur lime and despite its name, Rangpur limes are not a lime at all but are a cross between a lemon and a mandarin. Rangpur limes earned their name from their acidic nature and ability to be substituted in recipes for lemons or limes. Commonly used as an ornamental plant and as rootstock for other citrus, Rangpur limes are favored by chefs and home cooks for their tangy, smoky flavor and both the zest and juice are used for sweet and savory applications.
Rangpur limes are an excellent source of vitamin C and also contain calcium, phosphorus, and potassium.
Rangpur limes are best suited for both raw and cooked applications, showcased when used fresh as a finishing ingredient or flavor agent. The zest and juice can be used in cocktails such as margaritas, gin and tonics, and gimlets. Rangpur limes can also be used to make simple syrups that can be incorporated into sparkling water and iced tea or cooked into marmalades, curds, jams, and baked goods such as key lime pie, cheesecake, and crème brulee. In savory preparations, Rangpur limes can be blended into hummus, sauces such as hollandaise, juiced for ceviche, and mixed in guacamole. They can also be juiced and used as a marinade or salt-preserved for a topping over pork, beef, seafood, soups, salads, and vegetables. Rangpur limes pair well with juniper berry, bay leaves, lavender, rosemary, honey, almonds, rice, noodles, and meats such as pork, beef, poultry, and seafood. The limes will keep for one week when stored at room temperature and for 2-4 weeks when stored in the refrigerator.
Rangpur limes are often associated with Indian cuisine, added as a garnish to dals, zested over chingri malai or prawn curry, squeezed over begun bhaja or fried eggplant, and used to marinate poultry. The limes are also commercially cultivated and shipped from India to England for use in the popular condiment Rangpur lime marmalade. In England, there is even a spirits company that makes a specialized gin with Rangpur flavoring, advertising it as an exotic and rare citrus flavor. In Hawaii, Rangpur limes have adapted well to the volcanic soil and are used to flavor desserts and are also used in household cleaning products.
Rangpur limes are native to northwestern India and have been growing wild since ancient times. The seeds were then introduced to Southeast Asia via trade routes and were later brought to the United States in the late 19th century by the Reasoner brothers from Oneco, Florida. Today Rangpur limes can be found at local markets, specialty grocers, and home gardens in Asia, Southeast Asia, Europe, and in Hawaii and Southern California in the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Georges at the Cove||San Diego CA||858-454-4244|
|Park Hyatt Aviara||Carlsbad CA||760-448-1234|
|Dija Mara 2021||Oceanside CA||760-231-5376|
Recipes that include Rangpur "Kona" Limes. One is easiest, three is harder.
|Local Kitchen||Rangpur Lime Tequila Bars|
|Hitchhiking to Heaven||Rangpur Lime Jam|
|Local Kitchen||Rangpur Lime Preserves with Honey & Chile|
|Alessandra Zecchini||Panna Cotta with Rangpur Agar Agar Topping|
|Technicolor Kitchen||Rangpur Lime and Almond Muffins|