The mature Finger Lime is a joy to behold. When sliced open, it reveals ‘caviar-like' pearls, which are filled with lemon-lime juice.
The fruit of a rare rainforest tree, the Finger Lime has been a valuable source of food and medicine for Aboriginal people for thousands of years. The fruit was eaten for its delicious taste and its ability to ward off disease. The pulp and juice of Finger Limes were also applied as an antiseptic to infected sores and boils.
When European settlers cleared the bush for farming, many of the Finger Lime trees were destroyed. Fortunately, the tree survives in several isolated pockets of sub-tropical rainforest on private land and in national parks and currently these are the only sources of Finger Limes.
The mature Finger Lime is a joy to behold. It comes in a wide range of colours, such as green, yellow, purple, pink and bright red. When sliced open, it reveals ‘caviar like’ pearls, which are filled with lemon-lime juice.
- Bursting with zesty flavour, Finger Limes are rich in folate, potassium and Vitamin E.
- Each Finger Lime contains three times the Vitamin C found in a mandarin.
- The level of Vitamin E is exceptionally high in the pink Finger Lime. Vitamin E is one of the most important antioxidants in human cell protection and disease prevention.
Taste and Smell
With a delicious aroma of fresh, zesty citrus and a hint of cooked apples, the taste of the Finger Lime is tart with some astringency and bitterness. The pulp contains juice vesicles that resemble caviar. These caviar-like pearls make Finger Lime a popular garnish, while its taste is gaining popularity with chefs throughout Australia.
With its refreshing citrus lime flavour, Finger Lime can also be used in dressings, jams and sauces, cordials and cocktails. It can substitute for ordinary lemon or lime, wherever they are used.
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