Finger Lime

Wild Finger Lime (Citrus Caviar) is an exquisite rainforest fruit.

Lime crystals explode in your mouth, giving a unique lime sensation.

A variety of skin and flesh colours (yellow, green, pink, red and clear) are grown. Each variety has its own distinctive flavour.

Finger Limes can be used in many ways, Salads, Seafood, Pasta, Curry, Sushi, Sashimi, Deserts and Cocktails

Prawns marinated in Finger Limes with Lime Chilli Dipping Sauce

6 fresh prawns, 1 fresh chilli, juice from finger limes

225g sugar, 200ml water, fresh chilli, finger lime

Peel prawns, de-vein, marinade in fresh chilli and juice from finger limes.
Prepare dipping sauce, bring sugar and water to the boil, add fresh chilli and slices finger lime.
Set aside to cool.
Cook prawns in macadamia oil with one crushed clove garlic.
Serve with dipping sauce

Finger Lime & Honey Aioli
Blend 2 egg yolks, a tablespoon of finger lime flesh, a tablespoon of honey, 2 cloves of garlic, 250ml Macadamia Nut Oil.  Season to taste.

Lemon Myrtle Chicken with Finger Lime  & Ginger Stuffing
served with Finger Lime & Honey Aioli.

1 x 1.8kg chicken
Macadamia Nut Oil
1 cup breadcrumbs
2cm piece of fresh ginger diced
1 tablespoon apple cider vinegar
4 tablespoons water
10gm Finger Lime Powder

Mix breadcrumbs, finger lime powder, ginger, vinegar and water in a bowl.
Wash chicken and then stuff with breadcrumb mix. Secure opening with toothpicks.
Massage Lemon Myrtle Macadamia Nut Oil into the bird.
Place in 180C oven for 105 minutes.
Allow to rest and then slice and serve with Finger Lime & Honey Aioli.

Finger Lime Cake

175gm unsalted butter
175gm sugar
3 large eggs
115gm plain flour
115gm self raising flour
2-3 Tbspns Milk
finely sliced rind of 5 finger limes

Preheat oven to 160C.  Grease and line an 18cm round deep cake tin.
Cream the butter and sugar until pale and fluffy.
Add the eggs one at a time.  Add the finger lime peel.
Sift flours and fold in evenly.  Add enough milk to make soft dropping consistency.
Pour into the prepared cake tin and bake for 60 to 75 minutes until golden brown and springy to touch.
Cool in tin for 10 minutes before turning out on a wire rack to cool.


Available in our Bush Food Shop in
500gm and 1kg Pack (frozen fruit) or as a powder (10gm, 25gm, 50gm ,100gm)