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The kaffir lime's fruit, rind and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine for dishes such as tom yum.
Regarded by many people in southeast Asia as the notorious “king of fruits,” the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering with an unpleasant odor. The durian that is native to Southeast Asia has been known to the western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as “a rich custard highly flavored with almonds.” The flesh can be consumed at various stages of ripeness, and it is used to flavor a wide variety of savory and sweet edibles in Southeast Asian cuisines.
Guava fruits, usually 4 to 12 centimeters long, are round or oval depending on the species. They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white (“white” guavas) to deep pink (“red” guavas). In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala).