Lime – Finger / Caviar – Green Orb

Description

Origin – Spain

Introduction

Finger lime (Citrus australasica) is a small tree native to Australian rainforests. They produce small, elongated fruits, and have a narrow, oblong shape with slight tapering at both ends. It has been traditionally used as a food source by the Indigenous Australians but in present days finger lime is a commercial crop.  

History

Finger limes are native to Australia, specifically to the rainforests in Southeast Queensland and Northern New South Wales. They used to be plenty of them in the Australian tropical rainforests, but once European colonization arrived in Australia their numbers were reduced dramatically due to deforestation caused by Europeans.  

Regions

Finger limes have been introduced in certain tropical regions of the world but the top producer is Australia. Significant amounts are produced in California, Italy, Guatemala, Morocco, and Spain. 

Flavours & Texture

Finger limes have a minty, citrus aroma with a tangy, sweet, and slightly sour, floral, lemon-lime flavour. The taste of finger limes also varies. Limes with pink pulp are typically sweet. Those with the green pulp have more tart taste. Most people describe their taste very similar to regular limes, but with less sourness.

Preparation

The best way to open one of these fruits is to slice at its centre and then squeeze one of the halves. When you apply pressure, little balls of pulp will spill out. These tiny juice bubbles easily separate from one another and pop when chewed. They are usually eaten raw but they can be used in desserts such as in cakes.

Nutritional Value

Finger lime is very low in calories but it contains a good amount of fibre and a high amount of vitamin C.