Inventory, 12 ct : 0
Known as the caviar of citrus, these tiny digit shaped limes are practically in a category all their own. Their aromatic skin appears in a triad of colors and the flesh 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.
The Finger limes from Shanley farms are available fall through winter.
There are several different finger lime varieties, 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.
The finger lime, as its name suggests, is native to Australia and 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.
Recipes that include Finger Limes. One is easiest, three is harder.
|Delicious Everyday||Mojito Cheesecake Parfaits|
|Not Quite Nigella||Finger Lime Caviar Butter|
|Shanley Farms||Coconut and Dark Chocolate Popsicles|
|Morsels and Musings||Finger Lime Martini|
|More Than Burnt Toast||Scallop Ceviche with Finger Limes|