The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Finger limes are known as the caviar of citrus. Their aromatic smooth but pebbled skin appears in a triad of colors, ranging from green to brown to red and almost black. The interior of Finger limes contains caviar-shaped vesicles that burst with a lemon-lime flavor. The color of the tiny fruit vesicles intensifies during the last phase of fruit maturity.
Finger limes are available year-round, with a peak season in mid-winter.
There are several different Finger lime varieties, botanically classified as Citrus australasica, all of which maintain the same shape and constitution. The Alstonville variety is green and seedless. Judy's Everbearing is a light green to pink skinned fruit with pale rose pulp. Pink Ice is similar to Judy's Everbearing, its skin ruby tinged brown with rose colored pulp. The Purple Viola and Jali red share the same ruby coloring pulp while their skin deepens with age.
Finger limes have 3 times the amount of vitamin C found in mandarin oranges. They are also a good source of vitamin E, folate, and potassium.
Finger limes can be used in cooked applications but are best featured as a garnish or raw addition. Finger limes compliment seafood, chicken, melons, spirits and cream based desserts. Use Finger limes to add a slight crunch and a bright citrus flavor to top off your oyster shooters, seared scallops or grilled salmon. Slice avocado or melons and sprinkle Finger lime caviar on top, add sea salt and enjoy a refreshing and satisfying afternoon snack. Finger limes add a great deal of sophistication to cocktails and spirits, or used as a floating garish. Use Finger lime caviar as garnish for sushi, key lime cheesecake, ceviche, grilled shrimp or any dish where a burst of citrus flavor would be complimentary.
Finger limes have been used by the native Aboriginal tribes in Australia for thousands of years. They were used not only as a food source but also used for medicinal purposes to ward off sickness. The pulp and juice were applied topically as an antiseptic. The citrus is currently sought after by "bush tuckers," otherwise known as foragers.
Finger limes are native to Australia, specifically to the rainforests of the border ranges of Southeast Queensland and Northern New South Wales. The Finger lime has been used by the Aboriginal people for thousands of years. Finger lime was received from New Wales, Australia as budwood by Dr. Joe Furr in 1965. He donated them to the University of California, Riverside in 1966. Finger lime trees prefer sheltered rainforest or sub-rainforest habitats for prolific growing. Overexposure to full sun will cause the trees stress, thus producing poor fruit yields. Though common in Australia, their global presence is still obscure.
Recipes that include Finger Limes. One is easiest, three is harder.
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