Finger limes, a new citrus fruit gaining popularity, are called lemon caviar and are distinguished from other fruits by their flavor and pulp that “bursts” in the mouth. Read on to know more!

What is a Finger Lime?

Finger lime is a citrus fruit native to Australia, also called lemon caviar. Several species have survived and developed in the forests of Australia.

The indigenous Aborigines of Australia have used it for thousands of years for food and medicinal purposes. The sap was used externally as an antiseptic.

Plant Care

In winter, these plants are highly susceptible to cold and should be protected from heat shock.

In regions with a mild climate, it is possible to grow fingerlings with the necessary care. Starting from seed or cuttings is not recommended, as growth is very slow, and it takes a long time to see and taste the fruits of this plant.

In spring, the plant blooms. The very small flowers are initially colored between white and pink but change and turn yellow.

The Fruit

This fruit is characterized by its many spherical vesicles in the pulp, which is full of juice, giving it a caviar-like shape.

The pulp comes in various shades of color depending on the variety, including coral, green, yellowish green, and magenta. Each color has a different flavor. For a more subtle taste, there is pink with a tangerine note, yellow with a sweeter taste, and red with a stronger spicy note.

The differences in taste have been confirmed by molecular analysis, which proves that although the fruit is always the same, there are taste differences.

In this context, we point out these varieties.

Alstonville, is the first finger lime used in the restaurant world.
Its pale green color characterizes it and its flavor varies with ripeness, with the unripe ones having a eucalyptus and the ripe ones a nutmeg-like aroma.

Byron Sunrise has dark red skin and a bright red bulb inside. The flavor is reminiscent of tangerine and grapefruit.

Emerald is named for its color. It’s an emerald green bulb inside a dark green skin. The flavor is reminiscent of peppermint and pink pepper.
It is yellow with a light green rind, and the sphere’s inside is golden. It tends to replace the classic lemon with a more acidic flavor.

Pink Ice has a skin halfway between pink and red, with pink globes inside and smaller than previous varieties. It is reminiscent of the taste of grapefruit.

Judy’s Everbearing has a dark brown skin tone with pearls that are not yellow and are slightly larger than average.

Byron Sunrise Caviar Lemon- Due to its unique flavor and the beauty of its beans, it is used as an ingredient in fine cuisine. This delicate fruit is a luxury product, costing between 150 and 200 euros per kilo, and is used by the most sophisticated chefs and appreciated by the most demanding gourmets.

This citrus fruit also has many properties: it is low in calories, rich in vitamin C, promotes digestion, and strengthens the immune system. It is a good source of vitamins C, B6, folate, potassium, and other essential nutrients.

What Is the Proper Way to Eat Finger Limes?

Simply cut lengthwise with a knife and gently press the fruit to release the caviar; you don’t have to do anything special to eat them raw. Finger limes are a versatile fruit that can be used in fish dishes, cakes, and cocktails.

Have you ever tasted or come across finger limes? Don’t hesitate to share your thoughts with us in the comments below!