Each day this week in the lead-up to Australia Day on Friday, we discover native ingredients with a series of recipes to celebrate the Spirit of Australia.
Finger lime is a native citrus prized for its unique caviar-like pulp and attractive colour, which can vary between yellow, green, pale pink and crimson. They are traditionally found in the subtropical rainforests of Northern NSW and Queensland, part of the Bundjalung language nation.
White Autumn flowers are followed in Winter and Spring by slow-growing finger-shaped fruit containing glistening ‘citrus pearls’. When bitten, these pearls explode in a juicy, sweet, refreshing burst, making this fruit ideal for Summer drinks and desserts, they can also be used in chutneys, jams and marmalades.
Finger limes don’t ripen well off the tree, so pick only fully ripe fruit that will feel full and detach easily. When opening the fruit, avoid getting oil from the rind onto the pearls, as this can affect the flavour.
The tree will thrive in dappled light as well as full sun, in cooler climates a partly shaded north-facing site is preferred for growing; plant in well-draining soil, mulch in Spring and keep the ground moist in Summer.
For best results, fertilise lightly every three months and feed regularly with small quantities of worm castings or seaweed emulsion. A finger lime tree can grow up to 6 metres in height but can be kept small by regular pruning. As a thorny shrub or small tree, it provides protection for nesting birds, makes an excellent pot specimen for a courtyard or balcony and also works well as a hedge or along an espalier wall.
Both finger lime juice and pulp go well with fresh oysters, fish and calamari – try this recipe from The Paddock restaurant Head Chef, Simon Furley for freshwater crayfish, shell mayo and finger lime, which is perfect for Summer alfresco dining.
Check out the rest of this series here:
AGFG acknowledges the Traditional Owners of Country throughout Australia and their continuing connection to land, sea and community. We pay our respects to them and their cultures, to the Elders past, present and emerging.
