An import from the Australian outback, finger limes have quietly entered the realm of American produce.
At the international Citrus Exhibition in 2004, California avocado grower Jim Shanley discovered this unusual Australian fruit. Envisioning endless opportunities with restaurateurs and home cooks, he planted the first trees in the U.S. in 2006. Five years later he harvested Shanley Farms’ first crop, giving them a proprietary name, Citriburst Finger Limes.
Finger limes, discovered growing wild in Australia, are a micro-citrus, growing on thorny shrubs. The fruit is cylindrical, 1.5 to 3 inches long and variously colored, including rosy-pink and green. Similarly, the pulp color varies, as you can see in the photo at right.
The pulp is described as citrus pearls or citrus caviar. The tiny beads can be squeezed out of the finger lime and used in any place that would employ lemon or lime juice or zest, from seafood to desserts. An advantage: The pearls are a charming and decorative garnish.
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Finger limes, filled with juicy “pearls.” Photo courtesy Shanley Farms. |
And they’re fun. The juice bursts from the citrus pearls when you bite into them, the flavor a bright and refreshing combination of lemon, lime and grapefruit.
In California, the season is typically from late June/early July through January. But thanks to the very dry and mild winter this year, the trees have been fruiting since early May. Get yours now!
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