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 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