Finger lime

Citron caviar

What it is

Australia’s rainforest kept this secret for millennia: a finger-shaped citrus whose flesh falls apart into hundreds of pearls that pop on the tongue like sour caviar. Aboriginal peoples ate it long before bush-food chefs made it the most photographed garnish in fine dining.

In the kitchen

Halve it and squeeze gently — the pearls flow out intact. Spoon them over oysters or scallops at the very last second; heat collapses the caviar.

Goes with

Oyster Scallop Shrimp Salmon

Same species

Bergamot Candied citron Chenpi Citron Menton lemon Makrut lime

Also used with

Sydney rock oyster Langoustine

In season alongside

Lemon verbena Robiola di Roccaverano Yuzu Apple Sweetfish (ayu) Baek-kimchi

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