Finger Limes

The Plant
Our amazing Australian Finger Lime grows uninhibited up to 7 metres high. It's a denizen of the lowland subtropical rainforests of the coastal border region of Queensland and New South Wales.
While there is scant knowledge of how Indigenous Australians used and husbanded this tree, we do know that the fruit was eaten and no doubt relished as it was also by the early settlers to this region. While the settlers would clear the rainforest for grazing land, they would often leave behind stands of Finger Limes, so valued were the fruits to eat and to make jams from.
The fruit is long and a little curved - like a slightly bent finger and approximately 4 to 8 cm long.
The natural colours the fruit exhibits are green or pink but through selections grafted on to citrus rootstock, we are now able to enjoy colours that range from the palest pink , to coral and scarlet red and lime green to deep almost bluish green. The Finger Limes we have used to make our Finger Lime Superfruit Powder  are a gorgeous blush pink.
The Finger Lime is grown in commercial plantations , much as other citrus fruit is. The fruit, often referred to as Lime Caviar or Pearls, is due to the globular juice vesicles. Vesicles are the membrane (as in an orange ) that holds the juicy flesh.
 
Culinary Uses
Once you cut a Finger lime in half, these gorgeous juicy pearls of flesh spill out and are utterly delicious and beautiful. When ripe, each finger lime fruit contains hundreds of caviar-sized pearls under pressure from the outer skin which, like actual caviar, "pop" when you bite or cut into them; hence the " caviar" nickname. 

Finger limes are perfect when paired with seafood. They can also be pickled, juiced, and zested but honestly why would you do anything more!

They provide a unique accent in cocktails, salads, and desserts. Their texture is similar to caviar, with that delicate burst or pop of juice, but of course with a lovely fresh lime flavour that is typically not as sour as Tahitian Limes that we are more used to.
As access to fresh Finger Limes is growing, but still limited, we have freeze-dried the fruit and have a beautiful Finger Lime powder available. This is fabulous used to flavour desserts such as Panna Cotta or sprinkled over a fresh prawn and watermelon salad for a zesty difference or add to a smoothie for extra goodness. It can add a zesty sparkle to gin, vodka and white rum cocktails.
You will find more ideas in our Recipes pages

Culinary Uses
Once you cut a Finger lime in half, these gorgeous juicy pearls of flesh spill out and are utterly delicious and beautiful. When ripe, each finger lime fruit contains hundreds of caviar-sized pearls under pressure from the outer skin which, like actual caviar, "pop" when you bite or cut into them; hence the " caviar" nickname. 
Finger limes are perfect when paired with seafood. They can also be pickled, juiced, and zested but honestly why would you do anything more!
They provide a unique accent in cocktails, salads, and desserts. Their texture is similar to caviar, with that delicate burst or pop of juice, but of course with a lovely fresh lime flavour that is typically not as sour as Tahitian Limes that we are more used to.
As access to fresh Finger Limes is growing, but still limited, we have freeze-dried the fruit and have a beautiful Finger Lime powder available. This is fabulous used to flavour desserts such as Panna Cotta or sprinkled over a fresh prawn and watermelon salad for a zesty difference or add to a smoothie for extra goodness. It can add a zesty sparkle to gin, vodka and white rum cocktails.
You will find more ideas in our Recipes pages
Health Benefits
The fruit of a rare rainforest tree, the finger lime has been a valuable source of food and medicine for Indigenous Australians for thousands of years and was eaten for its delicious taste as well as being a great source of Vitamin C and Vitamin E, which is an important antioxidant for cell repair and protection. Finger Limes also rich in folate and potassium. 

 The small fruits were originally used by Indigenous Australians as a fruit that they would pick and eat as they moved around their Country. They were valued for their taste, and of course they delivered nutritional benefits. The pulp was also used as part of the pharmacopoeia as the pearls were also used for medicinal purposes to ward off sickness and were applied topically as an antiseptic.


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