FINGER LIME

Citrus australasica

Often described as ‘lime caviar’ for its small bead-like crystals of tangy juice, Finger Limes are all the rage in the culinary world. This native bushfood is used in seafood, fancy drinks, desserts, as a garnish and even to make marmalade. For the home gardener, it is also an attractive tree and its thorns provide a perfect habitat for small birds. It is native to the rainforests of south-east QLD and north-east NSW, but will grow elsewhere if positioned a sunny spot.

PLANT

Spring or autumn and requiring 12 months or more to establish and mature showing little or no signs of fruits in first three years. When planted using seeds, plant may take up to 15 years to produce fruit.

HARVEST

Fruits mature between Summer and Autumn. Fruit must be picked when they have fully ripened and are ready to pick when they feel full and fall off the branch easily. Height range of plant is from 2 to 7 metres tall.

EAt

Finger limes are classified as a citrus fruit so can be a substitute for many recipes where lemon or lime juice is used. Peel and scoop the pulp out to add to salads or savoury dishes for a zesty addition.

PRESERVE

Like other citrus, fingerlings have a relatively long shelf life if stored correctly (beware of chill injuries in the fridge). The pulp can also be frozen and stored for up to 12 months.

RECIPES

Fingerlime is a delicious addition to fresh oysters. Try this simple recipe and see for yourself!