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Savory or sweet dishes, it's time to revolutionize your cooking with our powerful yet subtle combava zest . If you love lemony flavors, combava zest is for you!
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Combava is a citrus fruit native to Madagascar. This ancient citrus fruit of small size resembles a lime a little crumpled, it is sometimes confused with the bergamot. The combava is a complete citrus fruit of which one can use at the same time the leaf, the juice, the zest or the whole fruit. I present here some combava zests that will bring exoticism to your cooking and awaken your taste buds. Let yourself be transported by the pronounced flavors of the zest of this citrus fruit that you will soon not be able to do without. The combava peel is a product widely used in Reunionese cuisine, but also in Thai cuisine. It goes perfectly with all your dishes, from starters to desserts.
Combava peel has a powerful flavor that evokes lemon, lemongrass, coriander and ginger. A complexity of flavors that will amaze your taste buds.
Combava is a citrus fruit that grows on a plant that bears the same name. The Citrus hystrix is a tree which can extend on 3 to 6 m in height for 2,5 to 3 m broad. It produces a fruit of 4 to 6 cm whose bark is lumpy. It is picked rather green, in autumn. If harvested too late, when the fruit turns yellow at full maturity, it is much less fragrant. The peel is then removed and dried to be preserved for a long time.
The taste qualities of combava zest and its complexity make it a product that can be consumed at any time of the meal in savory or sweet dishes.
Let's start with a verrine that will be a hit as an aperitif. Cut raw scallops into small squares. At the same time, prepare the combava zest vinaigrette. Mix the passion fruit with the pulp, finely chopped combava peel, olive oil, finely chopped chives and a little chilli pepper (rather light). Mix the dressing with the scallops and serve.
Typical dish of Reunion Island, the sausage rougail goes perfectly with the combava. Take smoked sausages and cut them into pieces. Prepare your rougail by mixing olive oil, diced tomatoes, onions, garlic, turmeric and combava zest. Cook it all together to allow the flavours of the rougail to develop and flavour the sausages.
A simple and effective family dessert, the muffin is sure to please everyone's taste buds. Blanch eggs with sugar and add flour, yeast and finely chopped combava zest. Add yoghurt and diced apples and mix together. Place in baking tins and bake for about 30 minutes at 180°. You will love to eat these muffins at any time of the day.
The combava peel should be kept in a dry place, preferably away from light.
Based on 21 customer reviews
published the 27/02/2023
following an order made on 27/01/2023
published the 06/02/2023
following an order made on 08/01/2023
Bien séchés, sans humidité. L'odeur est vraiment puissante.
published the 30/01/2023
following an order made on 05/01/2023
En infusion c'est déjà super bon alors dans les plats ça doit être succulent
published the 20/01/2023
following an order made on 11/12/2022
Pas encore testé
published the 14/01/2023
following an order made on 16/12/2022
partie dans un rhum arrangé mais la qualité à l'air parfaite
published the 04/01/2023
following an order made on 09/12/2022
Produit surprenant. Bel arôme.
published the 24/12/2022
following an order made on 26/11/2022
Pas encore utilisé mais le produit me semble nickel
published the 14/12/2022
following an order made on 30/10/2022
Hyper parfumé. Utilisé pour réaliser un beurre de cuisson pour noix de Saint -Jacques. Juste parfait!!
published the 13/12/2022
following an order made on 30/11/2022
published the 07/12/2022
following an order made on 18/11/2022
pas encore gouté