Finger limes are a micro-citrus originally discovered growing wild in Australia. The interior pulp can best be described as citrus pearls, or citrus caviar. The citrus pearls can be squeezed out of the finger lime and used in any place that you would use a lemon or lime. The flavor is similar to that of a lemon-lime-grapefruit combo, the juice bursts from the citrus pearls when bitten into. The rind of the finger lime can become very dark and appear bruised, this is normal. The rind varies depending on the time of the season and whether or not the trees are getting cool or hot weather.
How do I use a finger lime? Cut it in half and squeeze out the citrus pearls.
Use anytime you would use a lemon or a lime.
Excellent is raw fish preparations such as sushi, crudo, and raw oysters.
Add to a glass of sparkling water or champagne and watch the citrus pearls float up and down with the bubbles. Try them in vodka tonics, rim the glass of a bloody mary, eat them as you sip on tequila.
Finger limes will last a couple of weeks in the refrigerator.
The sizing will range depending on the time of the season. The finger limes will be anywhere from 1.5 inches - 2 inches long, and 0.3 inches- 0.5 inches in diameter
- Cheese, Fromage blanc, goat,ricotta
- Crème fraiche
- Olive oil
- Pasta sauces
- Sour cream