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Finger lime

Finger lime is the caviar among exotics

It is called a finger lime for a reason: the fruit has the shape and size of a finger. Its citrus fruit identity, however, is less obvious. It is mainly the (dark) green to brown-red colour that makes it impossible to compare the fruit with other citrus fruits. The same is true for the inside. The flesh consists of numerous pearls that have given the finger lime the name citrus caviar. Colours vary from orange-red and lime green to yellow. The taste is fresh and lime-like. When the pearls burst open in your mouth, they give you a fresh blast of flavour.

There are several varieties available. Emerald is recognised by its lime-green flesh, with a dark purple to black skin. The Byron Sunrise variety has red-orange flesh and chestnut brown skin. Yellow owes its name to the bright yellow flesh, found inside the green-yellow skin. All three varieties have a similar lime flavour.

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Availability

Jan: Available

Feb: Available

Mar: Available

Apr: Available

May: Available

Jun: Available

Jul: Available

Aug: Available

Sep: Available

Oct: Available

Nov: Available

Dec: Available

Storage advice

Transport and storage: Finger limes need to be refrigerated. Transport and storage require a temperature between 6 and 8˚C.
Shop: Put finger limes in the cold store.

Packaging options

Per 100 grams (per package of 8 pieces)
Loose per package of 1 kg

You can have fingerlimes packaged with the EAT ME label or choose your private label. Just ask us what we can do for you.

Our finger limes are grown in:

Guatemala, United States, Australia and Spain

Preparationtips

Finger limes may be relatively unknown, but there are plenty of inspiring applications in the kitchen. Remove the pulp from the (cut) fruit with a spoon. The pearls look like caviar and are a natural eye-catcher as a garnish, particularly in desserts. The fresh taste is a great addition in salad dressings and fish dishes. As with other citrus fruits, the peel is an excellent flavour enhancer when grated.