Microcitrus australasica, also known as Finger Lime or lime caviar, is a citrus fruit native to the subtropical and tropical rainforests of Queensland and New South Wales, Australia. Belonging to the Rutaceae family, this fruit is distinguished by its unique characteristics and refined culinary uses.
Often confused with its ‘green faustrime cousin’, the finger lime has gained international popularity due to its versatility and distinctive appearance. This shrub or small tree can reach 2-7 metres in height, has thorny branches and small, green, aromatic leaves. The flowers are small, white or pale pink and very fragrant.
The cylindrical, elongated fruit can be up to 10 cm long and vary in skin colour from green to red to dark brown. The flesh consists of small, spherical, pearl-like vesicles that contain a refreshing, acidic juice.
In cooking, the juicy grape vesicles, called ‘lime caviar’ because of their resemblance to fish eggs, are used to garnish fish dishes, salads, desserts, cocktails and other preparations. Their flavour, similar to that of the traditional lime, is enhanced by a unique texture. Due to their aesthetic appearance, finger limes are very popular in haute cuisine restaurants to decorate gourmet dishes and drinks. There are several varieties, with pulps ranging from red to pink and various shades of green, yellow and white.
This plant grows best in subtropical and tropical climates with mild winters and no frost. It prefers well-drained, fertile and slightly acidic soil and requires regular watering, especially during dry periods. Regular pruning is essential to maintain a tidy shape and ensure good air circulation between the branches, as the thorns on the branches can resemble those of a bramble plant.
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Very fragrant fruit rich in essential oils |
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Sensitive to cold, avoid heat shock |
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Water regularly without excess |
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Blow several times a year, very fragrant |
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Fertilize with specific fertilizer for citrus |
