What Part of the Combava is Edible?

January 13, 2026 •

3 min read

Native to tropical Southeast Asia, the combava (or makrut lime) is a citrus fruit with a uniquely bumpy rind, but its most prized and edible parts are not always the ones you might expect. While the fruit's juice is often too bitter for widespread culinary use, its highly aromatic leaves and intensely fragrant zest are the main attractions for chefs and home cooks alike.

Quick Summary

The most utilized edible components of the combava are its leaves and zest, valued for their powerful, complex citrus aroma in Southeast Asian cuisine. The juice is typically bitter and has limited culinary application, but the leaves and zest are essential for flavoring curries, soups, and other dishes.

Key Points

Leaves: The leaves are the most widely used part, prized for their strong, citrusy aroma and used to infuse flavor into soups, curries, and sauces.
Zest (Rind): The outer green skin contains intensely aromatic oils and is grated for use in curry pastes, sauces, desserts, and infusions.
Juice: The fruit yields minimal, very bitter juice that is rarely used in cooking, though it can be utilized in small quantities to balance some recipes.
Usage: Leaves are often added whole and removed before serving, or finely shredded for edible garnishes. The zest should be grated, avoiding the bitter white pith.
Alternative Names: Combava is also widely known as kaffir lime or makrut lime, particularly in Southeast Asia.
Versatility: The leaves and zest are used in a variety of culinary applications, from savory dishes like curries and fish cakes to sweet desserts and cocktails.

The Edible Gems of the Combava

At first glance, the combava, or Citrus hystrix, may appear to be a challenging culinary ingredient due to its rough, knobby skin. However, its true value lies within its potent, aromatic leaves and zest. Often compared to a combination of lime, lemon, and lemongrass, the flavor profile is unlike any other citrus, making it a cornerstone of Thai, Indonesian, and Cambodian cooking.

The All-Important Combava Leaves

For many, the leaves are the most commonly used and sought-after part of the combava plant. With their distinctive figure-8 or hourglass shape, they contain the most fragrant essential oils and can be used in several ways to infuse a dish with their signature aroma.

Infused Whole: Whole combava leaves can be added to soups and curries during cooking to impart their complex flavor. They are typically removed before serving due to their tough texture. Tearing or bruising the leaves helps to release more essential oils.
Finely Julienne or Shredded: For edible applications, leaves can be thinly sliced after removing the central rib, working well as a garnish for salads or fish cakes.

The Aromatic Combava Zest

The zest, or outer green rind, is an aromatic powerhouse due to its concentrated essential oils. It adds a bright citrus note to various dishes.

Curry Pastes: Zest is a key ingredient in many Southeast Asian curry pastes, adding a fragrant, astringent flavor. It is ground with other spices to create a complex base.
Desserts and Infusions: Grated zest can enhance desserts or infuse liquids for unique beverages.

The Minor Player: Combava Juice

The juice is less popular due to its extreme sourness and bitterness, and often there is very little liquid. However, it can be used sparingly.

Balancing Bitterness: A small amount can be used in dressings or preserves for balance.
Non-culinary Uses: Historically, it's been used for hair care in some cultures.

Culinary Comparison: Combava vs. Common Lime


Aspect	Combava (Makrut Lime)	Common Lime (e.g., Persian Lime)
Flavor Profile	Intense, aromatic, and complex, with notes of lemongrass and ginger.	Tangy, sour, and generally more one-dimensional citrus flavor.
Best Culinary Use	Primarily leaves and zest for aromatic infusions, curries, and garnishes.	Primarily juice for acidity in drinks and marinades, and zest for garnish and flavor.
Juice	Highly acidic and bitter, with very little actual juice.	Abundant and tart, but not usually bitter unless unripe.
Leaves	Distinctive hourglass or double-leaf shape, highly fragrant, and essential for flavoring.	Not used in cooking; not aromatic and non-edible.
Appearance	Bumpy, wrinkled, dark green rind.	Smooth, green rind, typically larger and plumper.

How to Prepare and Use Combava

Using fresh leaves and fruit is recommended. Fresh leaves can be used immediately or frozen.

For Leaves: Bruise leaves before adding to dishes to release oils. For shredding, remove the central vein and slice thinly.
For Zest: Use a microplane to remove only the green outer layer, avoiding the bitter white pith. Zest can be used fresh or dried.

Use combava sparingly, as its potent flavor can easily overpower a dish.

Conclusion

In summary, the most valuable edible parts of the combava are its aromatic leaves and potent zest, not the juice-sparse fruit. These components contribute a unique, complex citrus essence to various Southeast Asian dishes like Thai curries and Indonesian chicken. Proper preparation of the leaves and zest unlocks this distinctive flavor. The juice is best used sparingly or for non-culinary applications due to its intense bitterness.

Frequently Asked Questions

While the combava fruit is technically edible, it's not typically eaten directly. The juice is very minimal and intensely bitter, and the fruit is often seedy, making it less desirable for consumption.

Kaffir lime and combava are simply different names for the same fruit, Citrus hystrix. The term makrut lime is also used as an alternative due to the offensive connotation of 'kaffir' in some regions.

Yes, combava leaves are edible, but they are very tough. They are most commonly used whole to infuse flavor into dishes like soups and curries, then removed before serving. For edible garnishes, they must be very finely shredded.

Combava zest is grated or finely minced and added to dishes to provide a powerful citrus aroma. It's a key ingredient in many curry pastes and can also flavor desserts, sauces, and drinks.

Though minimal and very bitter, the juice can be used sparingly to balance flavors in certain dressings or preserves. However, its culinary use is limited compared to the zest and leaves.

No, regular lime cannot fully substitute for combava. While both are citrus, combava's unique, complex notes of lemongrass and floral undertones cannot be replicated by a standard lime's simpler, tart flavor. Some suggest a combination of lime zest and lemongrass as a last resort.

No, you should avoid eating the white pith beneath the green zest, as it is extremely bitter. Only use the dark green outer rind for its aromatic oils.