Australia is known as a land of diverse flora and fauna. Our fauna is better known because the kangaroo, koala, platypus et al are all ‘Insta worthy’.

Yet to overlook our abundant flora is to miss an opportunity to savour fragrance and taste which work with both food and crafted beverages. Once you have tasted Finger Limes, Lemon Myrtle, Davidson Plums, Bunya Nuts or Saltbush leaves you will understand why Australian cuisine is unique.

Citrus australasica, to give Finger Lime its botanical name, is found primarily in the sub-tropical rainforests of south-east Queensland and the Northern Rivers of New South Wales. Domestically, it is now grown in southern areas provided the tree is protected from frost and strong winds. The tree can stand more shade than most citrus trees but may produce less fruit. They grow up to 10 metres, although further south, the plant is more shrub-like making them excellent for well drained pots.

The fruit resembles a cylinder, but it is the inside juice vesicles that catch the eye, the nose and tantalise the taste buds. They are often referred to a ‘vegan caviar’. I prefer to liken them to pearls which also come in yellow, white and pink hues. Whatever your preferred descriptor is, Finger Limes are known for their distinctive pop of colour that they add to a dish as well as delicate citrus flavours.

Harvesting the Finger Lime is a tricky business because of the thorny understory. The needles on the shrub are not to be trifled with and are like those of the bougainvillea. A friend tells me that on their family farm, they used to wrap their arms in newspaper before checking if the Finger Limes were ready for harvesting. This is essential as Finger Limes do not ripen off the shrub so care must be taken to ensure that the fruit is ready. A gentle flick or twist is enough for ripened fruit to release them from the bush.

Finger Limes have been an essential part of the indigenous Australians’ diet for over 60,000 years. They are known as a rich nutritional resource of Vitamin C, E and folate. Whilst hunting, Finger Limes were a source of water. The bark and leaves can also be used for medicinal purposes. One obvious use was to brew a tea. Wounds could be treated with a poultice or by simply applying the citric acid to a cut as an antiseptic. Indigenous Australians refer to Finger Limes as Gulalung.

How do we use finger limes in gastronomy?
The pearls hold their shape until pierced. That’s when an explosion of juice occurs. The taste is described as somewhere between a lemon and a lime. For that reason, Finger Limes go best with seafood or delicate white meats which enable the pearl’s juices to shine. A personal favourite is oyster with a dressing of Finger Lime and ginger: a dish first created by Chef Darren Robertson. Serve with a Gallagher’s Duet Sparkling from the Murrumbateman district and you have a perfect ‘Canberra & Region’ entrée or light lunch.

Or perhaps try a grilled King Island crayfish with Saltbush butter and Finger Lime? And of course a bucket of prawns together with Finger Limes are the beginnings of a wonderful summer salad.

On the sweeter side who can walk past the famed pavlova bursting with mango, Finger Limes and macadamias. A perfect way to end a Christmas lunch ‘down under’ on a hot day! There are also recipes online for pickles, relishes and curds which only underscore how versatile this native flora is.

And what about crafted beverages?
Globally, we have seen the rise of botanicals being used in various crafted beverages. Finger Limes are starting to figure in Australian beverages. One of my favourites, is Wild Hibiscus Distilling Co. Finger Lime Vodka which uses both Finger Limes and Kaffir Lime flowers.

What about a simple G&T with Finger Lime? One of my favourite pre-packaged, sundowner tipples is one by Brookies’ which is easily packed for when we are out ‘bush’. Experienced mixologists can also make exciting cocktails and mocktails using the skin and pips.

Hopefully, your appetite has been wetted. Mine certainly has. A Finger Lime Margarita, before a salmon dish dressed with capers and Finger Limes, is now calling.

Do come down to the land of Oz, not just to see the fauna but to experience our pearl, the Finger Lime.

Edwina Morris
Chargée de Presse