It's actually not totally about ripeness, it's more about temperature. Citrus changes after a cold spell....They need that drop in temperature on the tree, which is why they are actually a late winter/early spring fruit. I learned that from a video made by a citrus farmer a few years ago.
My mom is from thailand and she has this fruit in the front yard. Always wondered what this was called. My brother and I always referred to them as nutsack limes 😂
I am currently breeding hardy citrus varieties and one of the things I am planning to try is crossing Citrus Hystrix (Makrut lime) with Poncirus Trifoliata. One has zero frost resistance, the other has plenty. One has a great flavour and smell, the other is a bit funky and weird. I hope that given how strong the peel scent and flesh flavour characteristics of a Makrut lime are, it will overpower all the funk in the Trifoliate Orange. Another hybrid I’ve made is (Poncirus x Ichang) x (Poncirus x Nagiri Kumquat). It’s basically a nice flavourful lime/lemon thing but extremely hardy. I call it the “mini frost lime” (MFL). Some seedlings may be monozygotic, though I bet most are dizygotic. I’ll try to cross MFL with Hystrix directly or with (Poncirus x Hystrix). I’ll probably end up with an improved frost lime. One thing I am considering is adding some mandarin lineage into the lime, but the kumquat seems to do that just fine. Maybe I’ll replace the (Poncirus x Kumquat) with (Poncirus x Changsha) or (Poncirus x Keraji). Or, maybe I should try a multihybrid (Changsha x (Poncirus x Kumquat))
Kumquats I feel would have better chances of passing some of the positive characteristics of kumquats like a sweet peel, or sweeter fruit than your trifoliate
In the south of Iran, we also have a type of sweet lemon whose skin is similar to a tangerine, it is easy to peel and has an orange color, but the flesh of the fruit is yellow and tastes like sweet lemon. I couldn't find its English name, but we call it Bakrawi
@@vloomnwell a squash is a fruit a tomato is, lime, lemon, pomegranate, pomelo, orange, apple, cucumber, bell peppers, peppers in general, eggplant, avocados, zucchini, pumpkin, corn, peas and nuts is all I can name that I have eaten that are fruits I hope you enjoy this sentence which is long lmao (almost 20) but nowhere near him
The fragrance from those wrinkled fruit is Castile soap, a fine grade cosmetic soap. Leaves have same fragrance. Like Bergamot, used in perfumery. One thing about some citrus rinds is that the oil can cause skin to become photosensitive. That is especially on fair skin, turns red as a sunburn.
castile is just marketing wank for regualar old fashioned soap with olive oil as one of the fats, if it smells of citrus its because they added citrus.
Other than the leaves, makrut zest is used as an ingredient in Thai and Lao curry pastes, but I think most people don't use the juice for anything due to its bitterness.
Given that most Iced Tea (at least in the US) *_IS_* Black Tea, and that lemon juice + iced tea (with sugar) is quite delectable... I'm going to say it'll be a winner! (Arizona Tea even sells _"Iced Tea with Lemon Flavor",_ which is really good when not at home)
Your face disproved an urban myth, green is not yucky (albeit very sour), yellow is! Great video! Happy New Year, Jared, hope it brings you more weird fruits to share and a fruitful year!
I miss those MR. YUK stickers 😅 I think they would occasionally come in the mail, or something... I'm a product of the early 80s, so I saw _plenty_ of those on bottles under the sinks growing up; and unused ones in the junk drawer. (💡! I should check the 'Junk Drawer' box from when my folks moved out of my childhood home 😮 lol ...Granted, I *am* aware you can still get them, but this would be a true link to my past!)
@@DUKE_of_RAMBLEoh my god, you just dredged up a memory from the public school system. Our teacher was ancient and had a lifetime supply of those stickera
..... _hhhUH_ 😳 Here I thought @OrdinarySausage cooking spaghetti in straight lemon juice was him experimenting in absurdity... but maybe not so much the case that time?! 😅 _(albeit, most of the stuff he does ARE viewer suggestions, so maybe it was someone knowing the results already 🤷♂️)_
I have been growing makrut limes for a couple of years. From my experience, the tree releases fruits, whose colour is between green and yellow (fair green), unlike the dark green colour in the usually sold ones. At that stage, the fruit is still fresh. I reckon in this case the fruit has ripened off the tree for a long time and is no longer suitable for consumption.
Oh my goodness I’ve awaited this Makrut episode for a long time as a Thai viewer. How exciting and interesting to also show a yellow fruit version of the ‘Bai Makrut’ (Makrut Tree). I LOVE the citrusy scent.. and the fruit wrinkling reminds me of the buddha hand citron too.
Would the Buddha Hand citrus be what they use to wash your feet when you get a Thai massage? I thought it was these fruits when I saw this video. I've also seen them used as a urinal freshener.
This was a fun episode! But! You didn't mention the zest. I remember the zest being a significant source of flavor in this fruit. Either way, I'll remember to avoid the yellow bergamot, I'll stick to the lumpy green ones 😅
I believe, from what I have read, that the majority lime scent is the scent of the Makrut lime actually used in cleaning products. That is why we associate with dish soap.
I’ve only heard of them used for their zest. The juice is often not used because there’s almost none and can be a bit bitter. Had a plant growing in my yard (for the leaves) but has only produced small buds of fruit, not full size
I don't have the personal experience of tasting over-ripened citrus fruits, so would it be fair to guess that a yellow lime could taste similar to how it might taste when an orange goes brown?
I’m glad you enjoy these, I have an indoor tree that’s thriving, but it’s tough to share them with people because they taste so different to supermarket limes.
I have grown this in central florida. It is a great plant. The leaves are very unique and have many uses in cooking. The fruit I produced was very hard for citrus and can be zested, but I do not remember how that was.
This was a problem with oil of Bergamot. A component, bergaptine, was present and when used to make Shalimar perfume, caused areas applied to turn red and/or tan abnormally. When the company discovered that, the oil used has had the bergaptin removed. Dunno how it may have affected the fragrance and/or what was used to “restore” the original release IF there was an effect in the fragrance after the change.
Green one is Jeruk Purut aka Kaffir Lime. It's very fragrant and pricey. We use the skin to make cake ( fragrant smell) and also some tribes use it for ritual ingredients.
Well, this finally answers it. Thank you for this. I live in Oregon and have a makrut growing in a grow tent in my spare room. Finally getting limes this year, LOTS of them. All I could ever find was "pick them green" without explanation. Now I can skip letting one get ripe to see. 😂
Makrut Limes, or Jeruk Purut here, is integral not only in cuisines and drinks but also religious and cultural ritual of the Batak Toba. Important not only for the living but also the dead. Ex: during the reburial ritual of the dead, we need to clean and basically bathe the bones of the dead with 'jeruk purut' before presenting them to the sun for the last time.
Now I understand why the Sama and Tausug call makrut limes something that translates in their local languages "limes for the dead." When I watched the video, I also understood why the ethnic Malay call their pickles "jeruk". Maybe the ethnic Malays might have used it for quick vinegar to create pickles. The word made its way into the Philippines as "dalok," (pickled vegetables and/or fruits).
lol you could try it again and use those fruits that make your tastebuds immune to sour , my first job was a prep cook and my boss got some of the fruit in pill form and made a huge tray of sour stuff to try, it was a blast and some of the most fun I’ve had while being paid.
I own a makrut lime tree as a house plant. I live in way too cold a place to grow one outside, but I love Thai food. Even after three years it's never flowered or had fruit. I did in fact buy it for it's leaves which I use like bay leaf in curry and also slice very thin for garnish. I now look forward to one day getting fruit from my little tree.
I have no idea who gave the name "Makrut Lime" to this fruit. As a matter of fact, it does make sense because "Makrut" (pronounced "ma-grood") is the Thai word for this citrus fruit. I have a plant of this fruit in the garden of my country house in Thailand. I tried to make use of its juice several times by drinking, but it always tasted too unpleasant to swallow. Thai people use the rind/zest (along with its leaves) in chilli paste (for making curry). When I was 10, I saw my grandmother use both the juice and the leftover segment-walls/skin to mix with shampoo and have my sister wash her hair with it. These are the only 2 ways I always think of when it comes to Makrut Limes. Good luck, everyone!
Makrut lime (well, the leaves at least) are quite popular here in Australia for cooking. Loads of people grow them as Thai food is so popular. I tried using the green fruit to make marmelade before and it was passable but certainly not brilliant. My experience when tasting a fully ripe fruit was similar to yours. It like a less-offensive trifoliate orange. There's a similar floral tone but it's incredibly acrid and there's a sharp chemical taste, a bit like kerosene.
Thai cuisine uses the Makrut leaves for many of our curry dishes as flavoring. Most of the yellow curry dishes use them in some way, precisely because of its citrusy notes it gives to the dish. In fact, we use the leaves more often than we use the actual fruit (lol).
I mean there's so many soap brands that use as a baseline limes that it's not surprising that tasting that reminds you of soap, they make it hard not to think of soap when ya taste limes.
Awww...Our old Makrut tree just died, termites got to her. My fault for banning the chickens from our yard (Thailand.) They (the fruit,) are great for; skin soap, dish soap, shampoo, antibiotic skin wash, all kinds of things. The leaves are in a LOT of Thai dishes, most famously Tam Ka, but, also fried and added to many others. We're trying to grow some one trees to replace "mama."
The leaf taste great with beef or pork. The fruit is to make raw beef lime by using the skin and juice, you also.need the other herb. The yellow produce alcohol.
It's so interesting to see this guy talking about controversy over a fruit i eat regularly, if you told most people in Brazil that brits straight up don't know what a bergamot is, and think it's this weird alien fruit, they'd just laugh
I've only seen them used for 2 purposes in Thailand. The first time I saw them they were sliced and used as a freshener in the urinal in the bar I was in. And they use them in a bowl of water to wash your feet when you go for a Thai massage. I've seen another reply and I might possibly be talking about Buddha Hand citrus.
Thai people use makrut juice only some dishes such as Kang Thepo, Kanomjeen Nam Prik that want its aroma bitterness and slight sweetness. We also have some unique citrus like makrut wan (look like makrut but sweet like mandarin), som sa (a kind of bitter orange) very aromatic.
I made the mistake of having earl grey with milk one time and immediately thought 'this tastes like dishwater'. Afterwards I realized it was because of the similarity to lemon dish soap fragrance so your comments about that are relatable.
I've got an adorable 4 ft makrut tree in my living room. Think I'm still a ways off from having fruit but there's tons of leaves and that's what I really want anyway 😊
@@queeniegreengrass3513 for Thai cooking! The leaf of the makrut/kaffyr lime tree is the signature flavor of a lot of Thai food. It has an intense lime flavor like lime zest or lime juice, but better. You can sometimes find the leaves at Asian stores or you can find dry ones online.
I have a makrut lime tree, I associate their smell/taste with Pledge furniture polish. I haven't really bothered with the yellow ones but more because I haven't really found a lot of use for them in general.
Do traditional green limes when they turn yellow taste the same as they do when they're green? If not I'd like to try a yellow lime sometime I hope they don't taste like lemons.
I like them when best when they are just starting to get yellow, they still have a strong flavor but the aroma gets better and you lose the bitterness that is in the background on a fully green lime. When they have gone completely yellow they are less sour and also sweeter, but they are kind of insipid flavor wise. They are still unmistakably lime flavored, but kind of like it was watered down.
Makrut limes that I have had had sort of a cooling menthol kind of effect, like eucalyptus or mint can have. No soapiness to it, I still dont get that. Is cilantro also soapy to you? Maybe there is a link there, some sort of shared enzyme... I bet they would make interesting candy!
Jared said that there was no soapiness, just the smell of an American brand of washing-up liquid that is difficult to disassociate from the smell of makrut.
It's been a tough couple of years for my tree due to the weather, but when it sets fruit we cook with both the ripe and unripe fruit. Never the juice though. Only the zest. This channel is the only place I've ever seen someone intentionally eat the inside of the fruit :)
So, one can use immature, green makrut lime juice in dessert jook or kosher for Passover bulgogi marinade, and mature, yellow makrut limes for sushi rice or kosher for Passover chimichurri sauce? I might put this to the test.
Ripe or unripe, it’s definitely not bergamot! I enjoyed your prior video on bergamot and ever since I seem to see photos everywhere labeled bergamot but with a makrut lime picture?
