Chef Stephen Thorlton turned me onto Australian Finger Limes last year, which were new to me. As soon as I learned about them, I had to locate and plant a tree to learn more about them. They’re referred to as ‘citrus caviar’ by those in the culinary industry, and they are hard to come by. But that may all change as people are learning about them and Australia is desirous of turning these limes into an economic opportunity for themselves.
My tree, which I planted last summer, is about 4 feet high. I read that certain varieties can grow to a height of 2–7 meters in height, which is a little more than I bargained for… The fruit is small – about 2″ in length – hence the name. It seems to be responding well to its full sun, in the ground, Napa Valley home, as I have 40-50 finger limes on the tree this year! Don’t be discouraged if you don’t have fruit the first year, as I only had about 6 its first year.
The limes can be used as a garnish – either finely sliced or the caviar scooped out or used as an ingredient in a recipe where citrus is called for. Not only does it have a surprising burst of flavor, but the caviar has a texture that truly does remind of you of the real thing.
I’m going to look for opportunities to use this in my recipes, as soon as they’re ready this fall. In what ways would you use these delicacies???
