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Fruit from Thailand
Ma-nao-dorng is lime with its oily skin scraped off, steamed, sun-dried and then kept under a very salty boiled brine. The jar is set in the sun every day for 15 days, or until the brine is clear. The finished limes are brown. It is used in soups and other dishes.
| Fresh limes30 fruit | Skin scraped to remove the oil cells, which turn the pickle bitter[jircas] |
| Salt3 cups | Dissolved in water to make a very salty brine, then boiled and cooled[jircas] |
Total time across the recorded steps: 15 days
What changes: The oily outer skin is scraped off the limes
The oil-bearing cells are scraped off; the standard also allows rubbing with salt and airing before steaming.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ma-nao-dorng is lime with its oily skin scraped off, steamed, sun-dried and then kept under a very salty boiled brine. The jar is set in the sun every day for 15 days, or until the brine is clear. The finished limes are brown. It is used in soups and other dishes. Made in 4 steps over 15 days. The longest step, cover with very salty brine and set in the sun, takes 15 days (JIRCAS 2026).
| Main step | 15 daysReported[jircas] | Cover with very salty brine and set in the sun |
|---|---|---|
| Acidity | pH up to 4Set[tcps1167] | Cover with very salty brine and set in the sun |
Ma-nao-dorng is steamed and dried before brining, and it has its own community standard with a looser pH limit (4.0) than the general pickled-fruit standard (3.5). Sun-drying salted limes until the skin turns brown is also described in a Practical Action brief for lime pickle [practicalaction].
Thailand's community standard for pickled lime requires pH 4.0 or below, total microbes below 1 × 10^4 per gram, Staphylococcus aureus below 100 per gram, E. coli below 3 per gram (MPN) and yeasts and moulds at most 100 per gram. It bans synthetic colours, and the brine must show no white film or bubbles from fermentation.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-lime standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
