ORIGIN:

The finger lime (citrus australasica) is a member of the citrus family and is usually found in lowland subtropical rainforest and dry rainforest in the coastal border region of Queensland and New South Wales, Australia

 

DESCRIPTION:

There is a wide range of different coloured variants of finger lime fruit, including green, yellow, orange, red, purple and brown. Inside are small individual cells containing the lime juice. Only when bitten into, these little cells burst open to surprise you with their unique taste varying between lime and grapefruit!

Finger limes are completely natural and an excellent source of vitamin C and moreover also contain antioxidants.

 

CONSUMPTION:

cut the fruit in half crosswise and gently squeeze out the pulp. Or: cut the fruit in half lengthwise and scoop out the pulp.

 

STORAGE:

fresh finger limes can easily be stored in the refrigerator for a few weeks

 

Recipe ideas for finger limes:

• In cocktails and champagne: the pulp will float gently up and down in fizzy drinks making for a wonderful effect. Also an excellent choice for a gin and tonic or with vodka, as well as in mineral water or in lemonades, etc.
• The perfect combination with seafood (splash some finger lime juice on oysters and decorate with some of the pulp), in a butter sauce with fish, or as a pretty garnish for all types of dishes.
• A great garnish for any fish dish.
• Finger limes are also an excellent ingredient in desserts: in lemon tarts, in panna cotta, in syrup, cake, over ice cream, etc.
• Add some pulp to your tea, punch or fruit juice for a delightfully refreshing and invigorating drink.
• Add some pulp to your favourite salad dressing or sprinkle your salad with some of the pulp.
• Finger limes are a fantastic substitute for lemon (zest) in cakes and tarts.

 

BACK