Finger Limes

I was recently on an astronomical observing trip to Australia and I was given some Australian finger limes, Citrus australasica. Any ideas on what to do with this unusual (at least in America) fruit?

-Paul W.

Well, it just screams "decoration". But also I imagine it would make a nice curd, a pleasant mix-in to cheesecake or souffle, in a nigiri roll, a last-moment addition to sauteed spinach, added to vinaigrette.

In a lot of uses I bet you could swap out capers and swap finger lime segments in.

I wonder how well they candy (having recently done that to kumquats).

[Jenise]

I bought some fresh ones in Hawaii last year and used them to top some seared scallops. I would kill to get my hands on them more often.

Citrus caviar! That flavour Burst from such a tiny sphere. Yes, Jeff sees that garnish is what it screams. And a perfect garnish as it has such flavour, and the different colours if you can get them lend themselves to all things where citrus works, and prettiness can be a nice thing.
The price point prohibits (me anyway) from “larger” applications.

If you are not familiar with the beast, they don’t have “segments” as we know with general citrus, rather they are full of tiny spheres, around2 to 3 mm in diameter, hence the caviar reference.

Curious, I was thinking this morning I need to get my fingerlime bush out of the pot where it is doing nothing and plant in the earth.

I ate my first finger lime last night. Citrus caviar, indeed! The juice has a wonderful lime flavor, well-balanced between sweet and sour. And perhaps a hint of eucalyptus (maybe because the limes were grown too near a gum tree?). Delightful.

-Paul W.

[Jenise]

FWIW, when I used them I didn't slice them and leave the skin on, I just did what I've seen on cooking shows: cut them in half lengthwise and then push the little spheres out on top of the food with my finger.

Put some in the bottom of your champagne glass before you pour

Put some in the bottom of your champagne glass before you pour

Do they float up and down?

They bounce around a lot as you pour and as the wine settles, then most settle to the bottom.

They're very tasty in a gin and tonic, too.

-Paul W.