Native Ingredient Information
Our ingredient pages contain a summary of information, for more in-depth detail and amazing recipes please refer to Andrew’s cookbook ‘Australia’s Creative Native Cuisine’. Found Here
We acknowledge copyrights of Andrew Fielke, Brolly Books & Tony Lewis for part reproduction of text & photos from ‘Australia’s Creative Native Cuisine’.
Finger Lime (Citrus australasica)
Whole | ‘Caviar’
Australian limes are considered amongst the finest in the world, revered for their amazing flavour, unique structure, nutritional qualities, and vibrant colours. They are all true citrus fruits, of the genus Citrus. On first glance, the unique, long finger shape belies the exquisitely beautiful, delicately shaped and coloured flesh within. It is a joy to consume, because of the way juice-filled pearls pop open on the tongue to release an intense burst of fresh, rainforest lime juice, considered superior to that of other limes.
FINGER LIME USES
The pearls, or ‘caviar’ as they are sometimes called, are generally pink, greed or lemon in colour. The fruit itself is small, slender, and cylindrical, and its outer skin can be green, yellow, red, purple or black.
Squeeze out the pearls from the skin, with lime juice in any number of sweet or savoury recipes, working equally well in salads, desserts, drinks, seafood and chicken dishes, or to make an exciting garnish and a surprise ingredient in salad dressings.
FINGER LIME SEASONALITY
Finger Lime as a rough guide is harvested between January and May. However, the harvest can start around Christmas and end in late April.