Finger Limes Delivery or Pickup

Forget everything you thought you knew about limes. The finger lime is not a member of the citrus genus but a part of the related genus Microcistrus. The finger lime is native to Australia and goes by the name caviar lime. It grows on the thorny understory of shrubs or small trees in lowland subtropical rainforests and the coastal border regions of Queensland and New South Wales, Australia. 

The finger lime has gained popularity in recent years, marketed today as a gourmet bush food. The finger lime measures a few inches long, has a cylindrical shape with a slight curve, and a rounded flesh many compare to caviar, hence the name caviar lime. The finger lime can be green or pinkish-red inside and out.

You can use the vesicles or pearls within the finger lime as garnish or inclusion in various recipes. The vesicles provide an effervescent burst of tangy flavor when chewed. The juice has an acidic profile similar to traditional limes. The versatility of finger limes makes it ideal for use in everything from marmalade to making pickles out of the fruit. Even the peel can be dried and used for seasoning.

The finger lime's rise in popularity began in the mid-1990s, and by 2000, the lime was appearing in restaurants and grocery stores and exported fresh to countries around the world. The demand has resulted in new genetic selections due to the propagation of wild stock budded onto citrus rootstock.

You can use the finger lime in many ways. Top your pan-fried fish with a scoop of pearls, or add them to your favorite sushi. The finger lime pulp and juice add texture and flavor to Ceviche. You can garnish cocktails with finger limes or muddle the pearls into any cocktail that calls for lime.

Adding the vesicles to your favorite fruit salad will surprise your friends when the tiny pearls burst with flavor in their mouths. You can scoop out the pearls, fold them into your favorite key lime pie recipe, or bake them into your cheesecake.

The skin should be firm with a slight give when squeezed. Any fruit that's too soft may be closer to spoiled than ripe. Brown patches on the skin that you may find other citrus fruits won't affect the flesh inside. Avoid dried or shriveled finger limes, as these blemishes indicate old fruit. A shriveled finger lime will have very little juice. Avoid selecting finger limes with cuts or scars, which may cause the finger lime to dry out.

You can keep finger limes at room temperature for up to one week, depending on how fresh they were when you purchased them. Keeping them refrigerated will extend their life up to several weeks or more. You should remove your finger limes from the refrigerator and let them sit for 30 minutes before eating or cooking. Once opened, you should eat the pearls immediately. You can freeze your finger limes for more extended storage. Freeze the whole finger lime for best results, and they'll last up to a year.