Limewater is used in Thai cooking to keep fruit used in long cooking like banana in syrup or breadfruit in syrup. The fruit is peeled and cut and let soak in the lime water. The limewater can also be used to make batter crispy when fried. Thai cooks have used it to create enduring crispiness in fried batter or pastry/dough as well as firm, crunchy texture in pickled or candied fruits or vegetables. To make slaked limewater mix 2 tablespoons of limestone paste with 5 cups of water in a container, stir well, and let stand until the lime crystals sink to the bottom. Pour the clear liquid out and use to soak young potatoes to make the flesh cripsy before cooking. Product of Thailand
