The Australian Desert Lime is small with an intense,
piquant flavour. An extremely versatile fruit they can
be used in any product or process where ‘normal’ limes or lemons are
used, the main difference being their small size, lack of peel and more
intense flavour.
Desert limes require no peeling or preparation. They
have the valuable attribute of freezing down without losing flavour or
presentation characteristics when thawed later for use.
The fruit has been analysed as a very healthy food source,
having three times the amount of Vitamin C compared to oranges. They
were eaten by aborigines and have been used by generations of Australian
outback people to make cordials, sauces, garnishes marmalades, pickles
and chutneys. Thirsty stockmen eat the fruit straight from the trees
while mustering as a thirst quencher.
Desert Lime trees exhibit many desert adaptation
characteristics.
They are the quickest citrus tree species in the world to
set fruit
after flowering. They protect themselves against grazing
animals
by sharp thorns, however, after growing above browse height
of large
kangaroos the trees grow no more thorns.
Desert Lime Aioli
INGREDIENTS
- 4 tbspn white vinegar
- 2 tspn Outback Pride Pepperleaf Honey Mustard
- 2 egg yolks
- 1 tbspn Honey
-
400ml Macadamia Nut oil
-
100g purèed desert limes
-
2 minced garlic cloves
-
Artesian Salt & Mountain Pepper
Place vinegar, mustard, egg yolk, sugar in blender to
combine. With motor running gradually drizzle oil into mixture
until it becomes pale and thick. Add limes and garlic then season to
taste.
Desert Lime Vinaigrette Dressing
INGREDIENTS
- 5 tablespoons Macadamia Nut oil
-
½ teaspoon Artesian Salt
-
8 Desert Limes
Combine in blender and serve.
Summer Breeze Dressing 250ml
contains desert limes & pepperberry
available in our BUSH FOOD SHOP
