Finger Limes are Back

Finger lime season has finally returned to the French Riviera!

Originally from the forests and humid undergrowth of eastern Australia, the finger lime (Microcitrus australasica) is a rare and surprising citrus fruit. This wild citrus grows on a dense, thorny bush that can reach up to 4 meters in height.

Its quality is revealed when the fruit is opened: its pulp is composed of a multitude of small translucent beads that delicately burst in the mouth. A true "vegetable caviar," they release a lively and refreshing juice, with notes similar to lime, sometimes enhanced with spicy or peppery nuances depending on the variety.

Appreciated by chefs and gastronomy enthusiasts alike, finger limes add an elegant and original touch to many preparations.

Each variety has its own character: some are milder, others juicier or more vibrant, while their colors vary from soft green to pink, yellow, or deep red.

How to Open a Finger Lime?

To retrieve the precious pearls, several techniques are possible:

• Cut the fruit crosswise and gently squeeze the ends to release the pearls. This is the simplest and quickest method.
• You can also cut it lengthwise and gently scoop out the pearls with a small spoon. This technique, often used by chefs, perfectly preserves their texture.

Finger Limes in Cooking

Finger limes are mainly used at the time of plating. A few beads are enough to bring freshness, vibrancy, and a spectacular touch to a dish.

With Seafood

Its tangy and slightly spicy notes naturally pair with briny flavors. It perfectly complements:

• oysters;
• scallops, raw or just seared;
• raw fish, ceviches, and sashimis;
• smoked salmon;
• grilled fish.

In Salads and Vegetables

Sprinkle a few beads on a mixed salad, raw vegetables, or grilled vegetables to add a fresh, crunchy, and tangy note.

• fennel, orange, and pomegranate carpaccio
• fava bean and fresh mint salad
• A raw artichoke salad with olive oil and parmesan
• Roasted zucchini with brousse or ricotta cheese

As a Condiment and in Sauces

Finger limes delicately enhance sauces and condiments:

• in homemade mayonnaise;
• in vinaigrette, combined with green olive oil, fleur de sel, and a few turns of a pepper mill;
• Integrated into the sauce of a vitello tonnato and accompanied by our Buddha's Hand pickles or citron pickles.

In Pastries

Thanks to its freshness and visual elegance, finger lime enhances many desserts.

Try it on:

• a citrus sorbet (lemon, lime, grapefruit, or yuzu);
• ice cream or semifreddo ;
• a fruit salad. Our favorite combination: watermelon, white peach, fresh mint, and finger lime;
• a lemon or citrus tart.

For a more gourmet version, discover our recipe for citrus and finger lime cheesecake. For this recipe, replace winter yuzu with seasonal varieties: lime juice and kaffir lime zest, which is also making a comeback in season!

Also find these wonderful citrus fruits in our jams and liqueurs: our Yuzu liqueur and our Yuzu & Ginger marmalade; as well as our apricot kaffir lime jam and our kaffir lime salt.

Express Recipe: Finger Lime Mouhalabieh

A fresh and creamy recipe from Anne Etorre's Grand Livre des Agrumes.

Preparation:

1. Gently heat 50 cl of milk with 80 g of sugar and the zest of a finger lime.
2. Dissolve 2 tablespoons of cornstarch in a little of this sweetened milk.
3. Pour the mixture into the saucepan and whisk until the preparation thickens.
4. Divide into ramekins and let rest in the refrigerator for at least 2 hours.
5. At the time of serving, add the finger lime pearls.

In Drinks and Cocktails

Finger lime pearls add a playful, fresh, and sparkling touch to your appetizers and cocktails.

We particularly enjoy them in our version of the Limoncello Spritz prepared with our Tahitian lime liqueur and sparkling wine or Prosecco; or Yuzu Limoncello & Tonic style with our Yuzu liqueur served in a large glass filled with ice.

With each sip, the small pearls delicately burst in the mouth, releasing all their freshness.

Don't Throw Away the Peel!

While the pulp is the best-known part of the finger lime, its peel is very interesting in cooking. Simply dry it in the open air or in a low-temperature oven.

Very fragrant, slightly peppery, and delicately bitter, once dried it can be used in many ways:

• Grated whole like a spice;
• Or reduced to powder: to flavor marinades; incorporated into cakes, biscuits, or pie doughs; added to homemade spice blends.

An excellent way to fully enjoy this exceptional citrus fruit and waste nothing.

Finger Limes: The Season is Open

The first finger limes of the season are now available.

Harvested at perfect maturity on our French Riviera estate, they are shipped to us with the utmost care to preserve their freshness and aromatic qualities.

Whether you are a chef, a cooking enthusiast, or simply curious to discover this unique citrus fruit, now is the ideal time to fully enjoy it.