Finger limes are a unique citrus fruit originally native to Australia but are also cultivated in North America today. They are small and elongated, resembling gherkins, and contain tiny, bead-like vesicles filled with tangy juice, often referred to as citrus caviar.
Finger limes, also known as Australian finger limes or caviar limes, belong to the species Citrus australasica and are a type of microcitrus. They are believed to have evolved over millions of years in the rainforests of Australia and New Guinea.
These small fruits typically measure between 2 to 3 inches in length and weigh around 10 to 15 grams each. They are shaped like small pickles or cucumbers with pointed ends, and their skin can range in color from purple or dark green to light green or brownish-red. The texture of the skin is rough and pebbled.
What truly sets finger limes apart is their interior. When cut open—or even snapped in half—they reveal a cluster of tiny spherical vesicles, which can range in color from pale yellowish-green to almost pink. These fruits also contain small, cream-colored seeds. By squeezing each half, you release these tiny bubbles, which can be consumed directly or used in various dishes. When chewed, the bubbles burst in your mouth, releasing a tangy, lemony juice. Chefs often pair finger limes with seafood, sushi, pasta, and other dishes to add a delightful crunch and a burst of tart citrus flavor.
The downside to finger limes is their cost. If you manage to find them, you can expect to pay between $50 and $100 per pound, with prices varying based on the size of the package.
How to Utilize Finger Limes:
Due to their bright, tangy citrus flavor, finger limes complement fish and seafood exceptionally well. They pair beautifully with grilled salmon, fresh oysters, pan-seared sea scallops, and various types of sushi, sashimi, and ceviche. An intriguing aspect of finger limes is that their tiny bubbles contain the acidic juice until they are bitten into, allowing them to be sprinkled over fish and seafood without the acid altering the proteins.
Finger limes are also popular for crafting jams and marmalades. Their tangy flavor and crisp texture make them a delightful addition to pasta dishes and sweet fruits. They enhance salads with their zesty kick and distinctive crunch. Additionally, their caviar-like appearance adds a visually stunning and flavorful touch as a garnish for puddings, cheesecakes, ice cream, and other indulgent desserts.
o extract the caviar, cut the lime in half and then gently squeeze each half as you would squeeze a tube of toothpaste.
What Is Their Flavor Profile?
Finger limes have a flavor profile similar to conventional limes, offering a tangy, citrusy taste. However, they also include a subtle rosemary-like herbaceous note and a hint of mint.
Nutritional Information
A 100-gram serving of finger limes (approximately 7 to 10 limes) is composed of about 88 percent water and delivers 30 calories, 11 grams of carbohydrates, and 3 grams of fiber, with minimal amounts of protein and fat. Additionally, it provides 29 milligrams of vitamin C, which accounts for 32 percent of the USDA daily value, making it an excellent source of this nutrient.
Where to Find Finger Limes:
Finger limes are cultivated in California and Florida, typically available from autumn through early spring. You might find them at specialty food stores such as Whole Foods and Wegman’s, as well as at farmers’ markets. They are also available online, though prices can reach up to $10 per ounce.
How to Store Finger Limes
Finger limes should be stored in a dry location at cool or cold temperatures. They can be kept at room temperature for up to a day or two, but for longer storage, place them in the crisper drawer of your refrigerator on the low humidity setting (with the vent fully open). This will keep them fresh for two to three weeks.