Finger lime


Also Finger lime, sunrise lime (actually a CSIRO hybrid), lime caviar.

Latin name: Citrus australasica. This is a true member of the Citrus family, along with lemons, limes, oranges, etc.

Finger lime 1

Eating


  • A true lime, but the juice is contained in small, intensely-flavour "bubbles" of liquid. The fun comes in popping between the teeth for an intense burst of flavour.
  • The bubbles are best used fresh, in both sweet and savoury dishes.
  • Excellent squeezed on to seafood, especially oysters and any sashimi
  • Add to drinks and cocktails, especially gin and tonics, particular if it’s a local or native-flavour gin
    • Top sweets, such as cheesecake, yoghurt, or fruit salads
    • Mix into salads, either sprinkled on top of the leaves or added to dressings and mayonnaises
    • Finish hot dishes just before serving, such as stir-fries or curries

The whole lime can be dried until completely hard and firm, and then used either whole or ground to add a rich, zingy, tangy flavour to a range of dishes.

Growing



This is a sub-tropical plant, naturally found along the coast of NSW and southern Qld. It grows in the ACT region with a certain care:

  • Keep protected from frost, extreme winds, and direct summer sunlight for the first few years
    • Keep up the water
    • Use a native fertiliser
    • Tip-prune if you want it kept to a certain size or shape.
  • It does well as a container plant, or planted directly against the side of the house - interestingly, not necessarily the north or western sides. Early morning sun is excellent.

It can grow into quite a tall tree even in the Canberra region – we regularly harvest from one tree in Watson that’s larger than the house.