Citrus austrasica is a thorny shrub that grows as an understorey plant and varies in height from 2 to 7 metres tall. It is native to the rainforests of the border ranges of SE Queensland and Northern NSW in Australia.
The Fingerlime shrub produces long, cylindrical (or finger) shaped fruit that contain caviar like juice vesicles that burst when chewed creating a mouthwatering sensation on your tastebuds.
Packed full of nutritional benefits, these zingy superfoods are high in antioxidants, vitamin C, E, potassium and folate. They are also a good source of protein and high in dietary fibre.
Fast gaining popularity in recent years, restaurants and kitchens around Australia and the world are now using the citrus pearls from a Fingerlime as a garnish or flavour enhancer in both savoury and sweet dishes.
A perfect accompaniment used fresh with seafood and many Asian style dishes, they work particularly well as a garnish or stirred through an ice cold ETCH Sparkling ZST yum!
You can purchase fingerlime fresh when in season or frozen whole or as citrus caviar and also ground into a powder which is ideal for adding to desserts such as ice creams and baking to add extra flavour and nutritional qualities.
Fruiting season is between December and May, with the main period of harvest being generally between March and May depending on the varietal.
Check with your native plant specialist to find out if you have a suitable spot in your garden to add a native Australian fingerlime so you can start growing your own.