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Satkora (Citrus macroptera) is so-named because of the large “wings” (-ptera) on the petiole, which is as large as the blade of the leaf.
In Bangladesh, the thick fleshy rind of the Satkora or Citrus macroptera is eaten as a vegetable, while the pulp is usually discarded because of its bitter-sour taste. The thick rind is cut into small pieces and cooked (either green or ripe) in beef, mutton, and fish curries. The rind is often sun-dried for later cooking and consumption. The fruit is also a primary ingredient in satkora/shatkora pickles. It is also used in doner kebabs in British Bangladeshi fast-food restaurants.
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