Inventory, lb : 0
This item was last sold on : 01/18/17
Australian Finger limes are known as the caviar of citrus. Their aromatic smooth but pebbled skin appears in a triad of colors and the flesh, rather than pulpy, holds caviar-shaped vesicles that pop crisply in your mouth with an assertively tart punch. The flavor is a lemon lime combination with herbaceous undertones. Fruit pulp color intensifies during the last phase of fruit maturity. Do not let the aged skin tone deter you. If you wish to get the strongest color possible from your fruit, harvest fully matured fruit.
Finger limes are currently available from fall with a peak season in mid-winter. Coastal regions can bear fruit sporadically year-round.
There are several different Australian Finger lime varieties, which is 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 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 slight crunch and 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.
The Australian Finger lime, as its name suggests, is native to Australia, specifically to the rainforests of the border ranges of Southeast Queensland and Northern New South Wales. The Australian Finger lime has been used by the Aboriginal people for thousands of years. Documentation has sited that it originated without human assistance. The Australian 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.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Finger Limes. One is easiest, three is harder.
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