Give Us the Finger Limes
Native to Australia, finger limes (Microcitrus australasica) don’t look or behave like a typical lime or lemon. They come in different colors, and when you cut them in half and squeeze them, instead of juice, vesicles pop out. “These pearl-like vesicles are colloquially known as lime caviar,” says Santiago Pineiro of Miami-based Kingsley Lime Caviar. “They pop in your mouth, releasing a burst of citrus with each bite.”
Lime caviar works well with champagne, tequila, vodka and gin cocktails, he says. “Many mixologists have started using lime caviar in cocktails because of its aesthetics and unique flavor.” It goes with seafood, especially oysters and mussels, and some bakers have started using it in tarts and ice cream. Kingsley Lime Caviar is working with a family-owned finger lime farm in Australia to freeze the fruits in a ready-to-use form to deliver to restaurants and bars.
UF/IFAS researchers are looking at finger limes as a crop for citrus farmers because it reportedly requires less fertilizer and pesticides, and may tolerate deadly citrus greening. Florida-grown finger limes are not grown commercially yet, but some Florida nurseries sell seedlings.
“We’re currently looking to partner with restaurants and bars in South Florida to incorporate lime caviar in their dishes and cocktails,” says Pineiro. “Be on the lookout for the next time we feature a lime caviar event.” For more information, visit Kingsley Lime Caviar.
