Ingredients
The fruit
- 6to 8 finger limes (Citrus australasica), 6 to 10 cm long, firm and glossy
- colours run from green and yellow to pink, ruby and near-black, and the pearls inside vary to match
Simple ways to use the pearls
- 1ripe avocado, sliced, with 1 tbsp extra virgin olive oil and flaky salt
- 150 gfresh goat’s curd on grilled sourdough
- 1fennel bulb, shaved paper thin, with 2 tbsp olive oil
Finger lime dressing
- the pearls of 3 finger limes
- 60 mlextra virgin olive oil
- 1 tsphoney
- ½ tspDijon mustard
- salt and pepper
In a drink
- 45 mlAustralian dry gin
- 120 mltonic water
- the pearls of 1 finger lime
- ice
Directions
- Wash and dry the fruit, then roll it gently under your palm on the bench for a few seconds, which loosens the pearls from the membrane inside.
- Cut the fruit crossways in half, not lengthways, using a sharp knife in one clean stroke; lengthways cuts slice through the vesicles and leak juice.
- Squeeze each half gently from the closed end, as if squeezing a tube of toothpaste, and the pearls will extrude in a glistening rope into a small bowl. Do not scrape the flesh with a spoon or you will drag in the bitter white pith.
- Use them within an hour or two.
Technique
- This is a true Australian bush food, a native rainforest citrus from the border country of southeast Queensland and northern New South Wales, harvested by Aboriginal communities long before it reached restaurant kitchens in the 1990s.
- The pearls are juice vesicles that stay separate rather than fusing into segments, which is what gives the signature burst. Heat destroys that structure, so they go on at the end of cooking, never during.
- Never toss or stir them hard. A single overenthusiastic fold turns a bowl of pearls into ordinary lime juice.
- Flavour varies genuinely by cultivar and colour: green fruit tends towards lime and herb, pink and ruby fruit towards grapefruit and a faint floral note.
Substitutions
- Out of season, the closest substitute is finely grated lime zest with a squeeze of juice, which gives the aroma but none of the texture.
- Frozen finger lime pearls are sold commercially and are acceptable in dressings, though they weep on thawing and never pop as cleanly.
- Pomelo sacs teased apart give a similar burst at a larger scale, with a milder flavour.
Variations
- Finger lime butter, with the pearls folded into softened butter and rolled in paper, melts over grilled vegetables.
- A finger lime and native pepperberry dressing is a common restaurant pairing.
- The pearls scattered into a gin and tonic are now standard in Australian bars.
History
A rainforest fruit of northern New South Wales eaten by Bundjalung people, commercially grown only since the 1990s.
Frequently asked questions
What is Finger Lime?
Finger Lime is a snack from Australia: native citrus whose beads burst like caviar; scattered over oysters. A rainforest fruit of northern New South Wales eaten by Bundjalung people, commercially grown only since the 1990s.
How long does Finger Lime take to make?
Finger Lime takes 10 min of preparation and no cooking at all. The recipe makes serves 4 as a garnish, from 6 to 8 fruit. It is rated easy to make.
What can I substitute in Finger Lime?
Yes, within limits. Out of season, the closest substitute is finely grated lime zest with a squeeze of juice, which gives the aroma but none of the texture. Frozen finger lime pearls are sold commercially and are acceptable in dressings, though they weep on thawing and never pop as cleanly. Pomelo sacs teased apart give a similar burst at a larger scale, with a milder flavour.
What is the most important thing to get right in Finger Lime?
Squeeze each half gently from the closed end, as if squeezing a tube of toothpaste, and the pearls will extrude in a glistening rope into a small bowl. Do not scrape the flesh with a spoon or you will drag in the bitter white pith.
