Moroccan Salt Lemons..

Yes, they were supposed to be moroccan salt lemons, but I coincidentally stumbled over untreated Limequats.

I’ve never heard of this fruit, but now I know, Limequats are a mixture of limes and kumquats. The shell can be green or yellow and can be eaten. The fruit tastes bitter and sweet and has little edible seeds.

Salt lemons are a favored ingredients in the moroccan kitchen. The whole fruit gets preserved, but you only eat the shell! Cut in stripes it works with meat dishes and salads.

The following recipe is meant for lemons, so who doesn’t have Limequats by hand, best uses untreated thin-shelled lemons.

Moroccan Salt-Limequats

For one glass:

5-6 Limequats

3 tablespoons sea salt

3 lemon leaves

juice of a lemon

water

1.     Soak Limequats 4 days covered with cold water. Change the water daily.

2.     On day 5 cut in Limequats crisscross and scatter salt into the openings.

3.     Squeeze Limequats by hand a little and collect the juice in a preserving glass. After that also put in the fruit.

4.     Scatter the rest of the salt over the Limequats and add the lemon leaves and the lemon juice.

5.     Lastly fill the glass up to the brim with water, close tightly and put into a big pot. The glass shouldn’t be in contact with the bottom of the pot. For example put the glass on a kitchen towel. Fill the pot up to the brim of the glass tops with cold water and let boil slowly. As soon as the water starts to bubble, take the pot off the stove and let the glass cool down in the pot.

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