Fingerlime
A native citrus fruit from Australia
Scientific name:
Citrus australasica
Aboriginal names:
Gulalung (Bundjalung)
Other names:
Citrus caviar, Australian finger lime, caviar lime
Overview
Finger limes are a native citrus fruit in Australia, comprising six distinct species. Numerous finger lime varieties have been meticulously cultivated through selective breeding of wild plants and hybridization with other citrus species. Among these, the most renowned and widely cultivated is the finger lime. This small, spherical citrus fruit is celebrated for its prized caviar-like pulp, which is why it is often referred to as citrus caviar or caviar lime. Indigenous to the rainforests located in the border regions of Southeast Queensland and Northern New South Wales, finger limes boast a robust flavor and an aesthetically pleasing appearance, making them highly sought-after by chefs, both domestically and internationally.
Furthermore, the CSIRO (Commonwealth Scientific and Industrial Research Organisation) has played a pivotal role in developing several citrus hybrids by crossing finger limes with standard citrus species. These hybridizations have given rise to numerous cultivars, resulting in finger limes available in a wide spectrum of colors, ranging from pale pink to deep blue-green. In fact, finger lime is believed to exhibit the most extensive range of color variations among all citrus species.
History
The fruit of a rare Australian tree, the Finger Lime, has been a valuable source of food and medicine for Aboriginal people for thousands of years in the sub-tropical rainforests of South-East Queensland and New South Wales.
When colonial botanists documented the Finger Lime, they recommended its cultivation. Early settlers, recognizing the value of this fruit, retained some of these trees when clearing land for agricultural use. However, a significant portion of this fruit was inevitably destroyed during the clearing process. Nevertheless, some wild Fingerlime trees still exist in small pockets within rainforests, private lands, and National Parks.
Seasonality
Finger lime trees typically bloom from June to October. Depending on climatic conditions and the specific cultivar, fruit is harvested between December and May.
Habitat & Cultivation
Today, wild harvesting of Finger limes is virtually nonexistent. Finger lime trees naturally thrive in the warm east coast of Australia, spanning from the New South Wales and Queensland border, extending from the Richmond River in New South Wales to Mount Tamborine in Queensland. Commercial production predominantly occurs within this region, although some cultivation ventures extend beyond these boundaries.
Grafted Finger lime trees begin bearing fruit in the third year, but their yields remain limited until the fifth or sixth year when they can produce up to 20 kilograms of fruit. As Finger limes do not ripen off the tree, harvesting is primarily carried out by hand to avoid damaging the delicate fruit.
Flavour Profiles
The aroma of fresh Finger limes is reminiscent of lemon, lime, and grapefruit, while their taste is citrusy, tart, and slightly astringent with a touch of bitterness. Certain Finger lime varieties may also exhibit subtle fermented notes in their aroma.
Preparation & Cooking
Finger lime pulp is distinctive, featuring separate juice vesicles that closely resemble caviar, compacted within the fruit. The various colors and caviar-like texture make finger limes a sought-after garnish among chefs. Additionally, they are frequently incorporated into dressings, jams, sauces, cordials, and cocktails, and can generally serve as a substitute wherever standard lemon or lime is used.
Most varieties of finger limes contain seeds scattered throughout the pulp. To remove these seeds after extracting the citrus caviar from the skin, a pair of tweezers can be used.
