Finger Lime is native citrus prized for its unique caviar-like pulp and attractive colour, which can vary between yellow, green, pale pink and crimson. Finger Lime trees were traditionally found in the sub-tropical rainforests of Northern NSW and Queensland, part of the Bundjalung language nation.
White Autumn flowers are followed in Winter and Spring by slow-growing finger-shaped fruit containing glistening ‘citrus pearls’. When bitten, these pearls explode in a juicy sweet, refreshing burst. This fruit is great in summer drinks and desserts, and may also be used in chutneys, jams and marmalades. Both juice and pulp go well with fresh oysters, fish and calamari.
Finger Lime fruit doesn’t ripen well off the tree, so pick only fully ripe fruit – these will feel full and detach easily. When opening the fruit, avoid getting oil from the rind onto the pearls, as this can affect the flavour.