The juice of this fruit is contained in vesicles similar to caviar that burst when chewed, releasing a tangy lime flavour.

The lime 'caviar pearls' compliment any cultures' cooking, and it goes particularly well with fresh Australian seafood. The uses are only limited by your creative cooking imagination.

Finger Limes can be frozen for later use, the skin goes soft but the fruit keeps its unique pearl like quality.

The small unique vesicles or lime crystals that make up the fruit pulp, "pop" as you eat them releasing a fresh burst of lime juice into your mouth.

They are great in a Gin and Tonic or floating in a champagne cocktail!!

There are other uses though that don’t include alcohol:

• An attractive garnish on all seafood, especially oysters and Japanese style dishes


• In Asian style dips and sauces


• Substitute for lemon juice salad dressings


• Use instead of citrus rind in cakes and icings


• Great in a lemon custard tart, or mixed with cream as a desert sauce


• Other uses are in jams and relishes and Thai curries.