Finger limes are as intriguing as

they are delicious. They are packed

with caviar-type globes of citrus

goodness, that pop satisfyingly in

the mouth.

The Australian finger lime plant is a

small tree of lowland, subtropical

rainforest. It has edible fruits which

are under development as a

potential new widespread

commercial crop, due to demand

from catering professionals who

require gourmet ingredients for

their fine dining food and drink

menus.

The fruit is cylindrical, 4-8 cm long,

sometimes slightly curved, coming

in different colours, including pink,

red and green.

The globular juice vesicles have

been likened to a "lime caviar". The

fresh vesicles have the effect of a

burst of effervescent tangy flavour

as they are chewed. The fruit juice

is acidic and similar to that of a

lime. Marmalade and pickles are

also made from finger lime. The

finger lime peel can be dried and

used as a flavouring spice.

Commercial use of finger lime fruit

started in the mid-1990s in

boutique marmalades made from

wild harvested fruit.

The finger lime is usually used as

an impressive garnish in food and

drinks recipes.