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Mosambi citrus looks very much like a lemon with a greenish hue and is about the size of a tennis ball. A nice, ripe Mosambi will be heavy for its size. The skin is full of essential oils; just one scratch on the surface of the peel can release the sweet lime’s intense aroma. The taste of a Mosambi is generally sweet, though it can sometimes range from slightly tart to extremely sweet.
Mosambi are available in the summer and can often have a second harvest in the winter.
Known as Mosambi in Hindi, or Persian sweet lime, the citrus fruit is found mostly in India, Pakistan and areas in southeastern Asia. Mosambi is known for its sweet juice, and its cooling properties.
Mosambi has a variety of applications. The juice and fruit is eaten fresh, out-of hand. Mosambi are sliced, de-seeded, peeled and whole segments are blended to mix with water and sugar for a refreshing juice. The concentrated juice is also used for meat, chicken and fish marinades, as well as in salad dressings. The juice is used for jams and jellies, sorbet, candies and a variety of beverages. Juice shouldn’t be stored, because it can become bitter.
In India, according to the Ayurvedic method, Mosambi can be used to aid in ailments of the nervous system and to help with nausea or fever. Mosambi juice is considered beneficial in a regular diet and is commonly prescribed to sick patients by their doctors. Throughout India, you can find Mosambi juice sold on street corners. Chaat masala and cumin powder are sometimes added to the juice along with black salt.
Mosambi was first grown in India and in some Asian countries. It is thought that a Mosambi is a hybrid of a Mexican lime and a sweet lemon. They can be found growing in Florida and Southern California in the US, in Egypt, Pakistan, Syria and much of the Mediterranean region.
Recipes that include Mosambi. One is easiest, three is harder.
|You Too Can Cook||Mosambi Peda|
|Veg Recipes of India||Mosambi Juice|
|Kitchen Secrets and Snippets||Mosambi/Sathukudi Juice with Basil Seeds|