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Finger Lime

Finger lime, also known as ‘citrus caviar’, is one of six species of citrus fruit native to Australia. Whereas it is a proud member of the citrus family, alongside the lemon, lime, kumquot, limequat and pomelo, they are in fact very different.


A finger lime is approximately three inches in length and resembles a pickle or gherkin due to its elongated shape.


Its outer covering, or skin, is thin, slightly rough and scaly, and can vary in colour depending on the variety.


As a member of the citrus family, and due to its tart flavour, it is of personal opinion whether you eat this fruit fresh.


It is recommended to at least try it this way once so you know what you are working with.


Finger lime’s exotic colours and delicious taste has turned this fruit into a very popular item among renowned chefs.


When chewed, the pulpy pellets give off a sparkling effect that’s a little spicy, similar to pepper with lemon acidity, making it a fabulous ingredient for different recipes.


We can find it in Asian cuisine where it’s very commonly used as a side to oysters and clams.


The fruit juice is acidic and similar to that of a lime. Marmalade and pickles are also made from finger lime.


The finger lime peel can be dried and used as a flavouring spice.


Finger lime is very different from other citrus, somewhat resembling a gherkin, elongated in shape, and up to 3 inches in length.


Its skin is thin and can range from purplish or greenish black, the most typical colour, to light green or rusty red.


Finger limes are endemic to the Queensland and New South Wales border area.


The thorny, hardy plants grew abundantly in the Big Scrub, a vast subtropical rainforest on the northern New South Wales coast.

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