Native Blood Lime, developed by the CSIRO, is a cross between the ellendale mandarin and a red finger lime. It has blood-red rind, flesh and juice.

Fruits ripen in winter, are oval in shape and are usually 30 to 50 mm long, by 20 to 30 mm

native-blood-lime.jpg

Native Blood Lime uses include

  1. chutneys, jams, marmalades, savoury sauces,
  2. citrus based desserts
  3. cocktails eg gin & tonic, beer.
  4. Adds zing to seafood
  5. Seasonings and dukkah mixes

Native Blood Lime Powder or Chips are available HERE