Australian Finger Limes Now Available
Written by Austin M., Central Market Produce Inspector on Thursday, January 14 2010
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Although it will be years before supply is consistent, we are now shipping the next big thing in exotic fruit: Australian Finger Limes!
This humble looking citrus is native to the subtropical forests of Queensland, Australia, where it has taken off as a gourmet treat in the past ten years. Several growers in the US have planted this fruit, but it will be years before the trees are able to provide these in abundance.
Known as the “caviar lime,” the thing that makes finger limes special is not their flavor (which is quite good,) but their texture. The juice vesicles are round and slightly crunchy, just like caviar, and are barely connected to the center of the fruit. All one needs to do is slice the fruit lengthwise, give it a squeeze, and the juice packets just fall out!
The flavor of finger limes is tart, yet not as abrasive as most sour citrus. They have more lime flavor than limes, as well as some minty character, a rare quality in citrus.
The possibilities for cooking with these are endless, but it might take some imagination. Their big draw is their ability to add acidity to a dish without adding liquid and making it soggy. They make for a great garnish, as several colors will eventually become available. Salads and dipping sauces could also benefit from their great texture and acidity.
Supplies are very limited this year, but if you’re lucky enough to be in when we have them, check them out!
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Comments
Molly on 1.14.2010 at 12:08 PM
Hi Austin,
I think you meant to say "slice them widthwise," as is shown in the photograph.
Ronald Porcke on 1.14.2010 at 10:32 PM
I wonder what the pie will taste like. Not so much as in the way the keylime pie is made, but rather in the way the lemon meringue pie is made.
Hummmm.
Austin M., Central Market Produce Inspector on 1.15.2010 at 1:09 PM
Hi Molly,
I've found that when you slice them as in the photograph, a lot of the "caviar" gets stuck in the fingertips. I've been slicing them widthwise, removing the membranes in the center, and scooping out the good stuff. That seems be the most efficient way; albeit less dramatic.