This is a citrus fruit, from the Rutaceae family, originating from the Sunda archipelago in the Molucca Sea. The tree and its fruit have the same name. It was introduced in the Indian ocean and Mauritius, by Pierre Poivre at the end of the eighteenth century.
On fish or white meat carpaccios, fish, shellfish, prawns, crayfish, lobsters, and scallops. It combines perfectly with coconut milk and young soy sauces. It works very well in fruit desserts, creams, ice cream and sorbets.