Recipes and tips from Gondwana Native Limes

Finger limes and Red limes are a truly versatile bush food sensation. The uniqueness of the ‘citrus caviar’ coupled with the exciting citrus tastes makes for fantastic culinary journeys. As with lemons and limes, the fruit is not usually the main part of the dish, but for dishes that call for a bit of ‘zing’, colour, excitement on the palate Finger limes and Red limes are….a sensation.

High in vitamins and antioxidants and with flavours that marry with everything from seafood to desserts and a whole lot in between, these fruits have many uses. We’ll get a few recipes up in the near future, but following are a few suggestions, and of course if you have a creation you’d like to share, please let me know.

Since the first time I tried a Red lime you could say I've been hooked on their simple accompaniment with all seafood, as well as being constantly surprised by the chefs of the worlds praises and creations. So a cold beer, a platter of sliced smoked Tasmanian salmon, half a dozen limes and a handful of rice crackers.

Halve the lime, firmly squeeze juice over salmon...squeeze even more and get those juicy globules out..place a large juice soaked piece on a cracker, and indulge….yum….sip beer. Repeat. This works equally well with Yamba prawns, Balmain bugs….lobster….you get it.

While Red limes have juice and the juicy globules, the Finger lime has juice only inside the ‘caviar’ that is released as you bite into it.

This rainforest fruit is truly unique. It can be used in a dish where the citrus flavour is not the first encounter, but an exciting finish.

Placed on oysters, cheeses, in desserts, the colours and appearance really make a statement.

For a blast of extra flavour add the juice of a few red limes to your orange juice, or a teaspoon of pink ‘citrus caviar’ to your champagne, cocktail possibilities are endless.

One simple summer favourite : In a chilled tall glass add ice, squeeze in half a finger lime, around 40ml red lime juice and the same of Cointreau, top up with tonic. Garnish with fine shreds of either lime. Put your feet up, sip, chillax.

I’m sure you’ll find many ways to enjoy these delicious highly versatile fruits......