Finger Lime
Citrus australasica
Family: Rutaceae
Finger lime or caviar lime is a thorny understory shrub or small tree of lowland subtropics in the coastal border region of Queensland and New South Wales, Australia. The fruits are very different than typical citrus. Finger limes are small, elongated fruits, averaging 2” in length, and have a narrow, oblong shape with slight tapering at both ends. The pulp consists of many small vesicles, like caviar, that are firm, slightly sticky, aqueous, and crisp. When consumed, the pearls create a popping, snap-like sensation with a burst of sweet-tart flavors. Finger limes bear a minty, citrus-forward aroma with a tangy, sweet, and slightly sour, floral, lemon-lime flavor.
Photo by Jpbrigand on Wikipedia
In ancient times, the indigenous peoples of the Bundjalung, Gumbainggir, Wakka Wakka, and Barunggam nations would use Finger limes as a medicinal aide to prevent illnesses and apply the pearls topically as an antiseptic. These nations also considered the Finger limes as “bush tucker,” which are wild fruits that have been traditionally foraged as a primary source of food. When European colonization arrived, deforestation for settlements and farming almost destroyed the entire species. Some Finger lime varieties survived on farmland and private property, and these trees are the source for the commercial trees used in production today
DESCRIPTION
Finger limes grow 10-15’ tall, unless they are grown on dwarf rootstock, in which case they will be about 6’ tall. The foliage is much smaller than most citrus. These plants are much bushier than most plants.
There are numerous varieties in Australia, with many different fruit colors. In the United States, there is still only a few varieties typically available. Besides fruit color differences on the varieties, there are plants grafted on dwarf rootstock, as mentioned above.
USES
Finger limes are eaten fresh, and used as garnishes and bright additions to salads. Add the little finger lime vesicles to tacos, to fish, to raw oysters, to tabouli, or to cocktails as a sort of citrusy boba.
Be creative. It’s an unusual fruit and has a wonderful texture that we don’t get in a lot of our typical fruits.
Photo by Amada44 on Wikipedia.
GROWING
Australian finger limes should be planted in amended soil, in full sun. Plant appreciate mulching so long as you don’t bury the root flare of the tree. Best to plant this tree in a protected microclimate to help protect it from frost.
How often you water depends on your soil, and the method of watering that you use. In winter, once a month deeply is sufficient. As it warms up in the spring, go to every other week, again…deeply. In the height of summer you might water once a week to every two weeks, deeply. Pull back watering in September to harden off new growth.
Feed citrus trees with an organic, general purpose fertilizer once a month February through August. Or you can feed three times a year in February, May, and August.
Pruning isn’t necessary, in our opinion, except for grafted trees—prune any branches that emerge from below the graft scar, as these branches will not produce the fruits you aim to grow, but from the root stock. Australian finger limes are very shrubby, let them be.
Protect plants from frost in the winter.
You might notice a few species of butterfly on your trees, and their larvae. Citrus trees provide as larval hosts for a few species of swallowtail, especially the giant swallowtail (Papilio cresphontes)—the larvae look like bird poop, an excellent camouflage to protect themselves from predators.