This small fruit comes in a variety of pulp colours that look and taste amazing on seafood and desserts. The flavour is very versatile adding zing to oysters and other seafood, salads, Asian foods and sweet treats.
Building a native crop. The native citrus industry, specifically fingerlimes, is a steadily growing industry.
The pulp of the fingerlime is being called citrus caviar in restaurants around the world by chefs who have driven the demand for the fruit so far. The lime pearls burst refreshingly in your mouth making them an exciting "new" addition to many foods.
The Australian Fingerlime Growers Association provides a support network for growers of this rainforest bush tucker.
Australian Native Food Industry Ltd (ANFIL) is the national body to represent, grow and support the whole native food industry.They offers help and assistance to individuals and businesses who wish to learn more about our the Native Food Industry.
Fingerlimes are in season from January to March in Australia and can be stored in the refrigerator without losing quality.
They can be used in place of lemons or limes or in delicious recipes available at Wild Fingerlime and Finger Limeing Good
RESOURCES FOR MORE INFO ON FINGERLIMES:
Plant Info: Australian Bushfoods magazine
Plant suppliers: Witjuti Grub Bushfood Nursery
Growers: Wild Fingerlime Finger Limes