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Finger limes are small, elongated fruits, averaging seven centimeters in length, and have a narrow, oblong shape with slight tapering at both ends. The thin, taut skin is semi-smooth with a leathery, pebbled texture, and can range in color from purple, red-orange, dark green, light green, to black. Underneath the surface, the pulp consists of many small vesicles, or pearls, that are firm, slightly sticky, aqueous, and crisp, also varying in color from pink, pale green, to white. When consumed, the pearls create a popping, snap-like sensation with a burst of sweet-tart flavors. Finger limes bear a minty, citrus-forward aroma with a tangy, sweet, and slightly sour, floral, lemon-lime flavor.
Seasons/Availability
Finger limes are available for limited a time during the late summer through early spring in select regions of Australia and the United States.
Current Facts
Finger limes, botanically classified as Citrus australasica, are varieties of microcitrus that belong to the Rutaceae family. The slender, finger-like fruits have been nicknamed the “caviar of fruit,” and are globally sought after for their bright flavor and unique popping consistency. Despite their recent rise to fame among high-end chefs, Finger limes are an ancient fruit that has been utilized for thousands of years in Australia. There are over six genetically diverse varieties found in varying sizes and colors. In the modern-day, Finger limes are rarely found growing naturally due to past deforestation. The fruits remain relatively rare and are cultivated through limited commercial production in sub-tropical and tropical regions.
Nutritional Value
Finger limes are an excellent source of vitamin C, which is an antioxidant that strengthens the immune system and helps to reduce inflammation. The fruits are also a good source of vitamin E, a nutrient that protects the body against environmental damage, and contains folate and potassium.
Applications
Finger limes are utilized as a fresh garnish and can be incorporated into both raw and cooked preparations. The limes can be sliced in half, gently squeezed or scooped to extract the pearls, and layered over tacos, grain bowls, green salads, and fruit salads. The pearls can also be sprinkled over sliced avocado or melons with sea salt as a fresh snack. Finger limes are frequently used by chefs to brighten and complement the flavor of seafood such as grilled salmon, oyster shooters, seared scallops, sushi, nigiri, and ceviche. Bakers also favor the acidic pearls for marmalades and use them to decorate cheesecakes, ice cream, cookies, cakes, and cream puffs. Beyond culinary purposes, Finger limes are used as a floating garnish on cocktails and spirits such as mojitos, margaritas, martinis, and gin fizz. Finger limes pair well with fruits such as watermelon, persimmons, melons, and avocadoes, leafy greens, ginger, feta cheese, rice, tofu, and poultry. Fresh limes will keep for 2-4 weeks when wrapped in plastic and stored in the refrigerator. They can also be frozen whole and stored for 6-12 months in the freezer.
Ethnic/Cultural Info
In Eastern Australia, Finger limes are nicknamed “rainforest pearls,” as the slender fruits are native to the tropical rainforests of Queensland and New South Wales. In ancient times, the indigenous peoples of the Bundjalung, Gumbainggir, Wakka Wakka, and Barunggam nations would use Finger limes as a medicinal aide to prevent illnesses and apply the pearls topically as an antiseptic. These nations also considered the Finger limes as “bush tucker,” which are wild fruits that have been traditionally foraged as a primary source of food.
Geography/History
Finger limes are native to Australia, specifically to the rainforests in Southeast Queensland and Northern New South Wales. In ancient times, the small fruits grew naturally in the wild, but when European colonization arrived, deforestation for settlements and farming almost destroyed the entire species. Some Finger lime varieties survived on farmland and private property, and these trees are the source for the commercial trees used in production today. In 1966, Dr. Joe Furr donated Finger lime budwood from Australia to the University of California, Riverside, for trials of rootstock, and the university later allowed for the budwood to be sold for commercial production. Today Finger limes are primarily grown in Australia. It has been reported that over fifty percent of the country’s Finger lime harvests are exported to Asia and Europe, while the remaining half are sold locally. Outside of Australia, the fruits can be found at farmers markets and specialty grocers in select regions of the United States.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Finger limes delight the senses with their unique texture and taste. When the tiny, crisp vesicles in the pulp are consumed, they produce a popping sensation accompanied by a burst of sweet-tart flavors. The fruit also emits a minty, citrus-forward aroma and delivers a tangy mix of sweet, sour, floral, and lemon-lime flavors, making it perfect for creative culinary applications.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Bakers often use finger lime pearls to enhance desserts. Their acidic, citrus burst makes them ideal for decorating cheesecakes, ice cream, cookies, cakes, and cream puffs. Beyond their culinary versatility, finger limes are a popular floating garnish in cocktails like mojitos, margaritas, martinis, and gin fizz. When stored properly in the refrigerator, they can last 2-4 weeks, and if frozen whole, they can be preserved for up to 6-12 months.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
In Eastern Australia, FINGER LIMES are nicknamed “rainforest pearls,” as the slender fruits are native to the tropical rainforests of Queensland and New South Wales……Finger limes are often called the "caviar of fruit" due to their spherical juice vesicles that burst with a bright citrus flavor. These rare fruits are commercially grown in small quantities in tropical and subtropical regions, as natural growth is limited following deforestation. Finger limes are rich in vitamin C for immunity, vitamin E for skin protection, and contain folate and potassium for overall wellness.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
FINGERLIMES
at Specialty ProduceFinger limes are native to Australia, growing naturally in Southeast Queensland and Northern New South Wales rainforests. European colonization nearly wiped out the species due to deforestation, but surviving trees on farms were later cultivated for commercial production. Over fifty percent of Australia's harvest is exported to Asia and Europe, while the rest are sold locally or found at specialty markets in the U.S.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
FINGERLIMES from
"RANCHO LA PAZ DE MI CORAZON"
at Specialty Produce…Finger limes, native to Australia's rainforests, are often called “rainforest pearls.” Indigenous groups like the Bundjalung and Wakka Wakka relied on them both as food and medicine. The pearls were used topically as antiseptics and consumed to prevent illnesses. Known as "bush tucker," these wild fruits were a traditional and vital food source for these communities.
Finger limes in season at Cold Storage Takashimaya Tokyo Japan…..Finger limes are unique fruits known for their caviar-like pulp, consisting of tiny pearls that burst with flavor when consumed. These pearls provide a delightful snap-like sensation and deliver a tangy, sweet-tart taste with floral and minty citrus notes. The fruit’s thin, slightly pebbled skin can vary in color, with pulp hues ranging from pink and pale green to white, adding visual appeal to dishes.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
FINGERLIMES from "WEHLING FARMS" at Specialty Produce….Finger limes are prized for their vibrant flavor and versatility. Their tiny, caviar-like pearls are perfect for elevating dishes like tacos, sushi, ceviche, or salads. They provide acidity to desserts like cheesecakes and cream puffs. Besides enhancing cocktails like mojitos and martinis, they pair beautifully with fruits, leafy greens, and even poultry. Stored properly, they can last 2-4 weeks refrigerated and up to a year when frozen.
Mercado Do Bolhao
Rua Formosa Porto 4000-248
+351 223 326 024
Finger limes, also known as the "caviar of fruit," are ancient microcitrus fruits native to Australia that have been sought after by high-end chefs for their bright flavor and unique texture. Rarely found growing naturally due to deforestation, they are now cultivated in limited regions. Packed with nutrients, they are an excellent source of vitamin C and vitamin E, as well as containing folate and potassium to support overall health.
Finger limes are native to the rainforests of Southeast Queensland and Northern New South Wales in Australia. European colonization nearly led to their extinction due to deforestation. Trees preserved on private properties later served as the source for commercial production. Today, over half of Australia's Finger lime harvests are exported to Asia and Europe, while the rest are sold locally or through niche markets abroad.
Raya Grocery
+442074075556
Stoney St, London SE1 1TL, United Kingdom
Finger limes, often referred to as "rainforest pearls," are native to the tropical rainforests of Queensland and New South Wales in Eastern Australia. Indigenous peoples from the Bundjalung, Gumbainggir, Wakka Wakka, and Barunggam nations used Finger limes for medicinal purposes, both to prevent illness and as a topical antiseptic. The fruits were also regarded as "bush tucker," a term for wild foods traditionally foraged as vital sustenance.
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