Caviar of Citrus at Formaggio Kitchen

Published on Wednesday, November 23, 2011, by David Pistrang / Edit Post

Known as the caviar of citrus, the finger lime is an Australian fruit that’s gaining popularity in the United States. The inside of the fruit contains round vesicles of juice that pop on the tongue, and pikawicca describes the flavor as a tart combination of lime and lemon. "These little things are really fun and tasty," says pikawicca. "So far we've had them on tuna sashimi and dancing around a flute of champagne; tonight it's in a caviar/champagne sauce over scallops."

It's possible to order the fruit online, but as celeriac reports, finger limes are now available at Formaggio Kitchen in Cambridge. The current price at Formaggio Kitchen is $75 per pound, but since the fruits are very small (each weighs in at less than an ounce), buying a few won't break the bank.

Formaggio Kitchen [West Cambridge]
244 Huron Avenue, Cambridge
617-354-4750

Discuss: finger limes

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  • Just order them from Shanley Farms directly. They've been growing them out in California for a few years now. Support the farmer, and pay less. (And, by the way, don't be concerned if the finger limes have different colors inside. This happens and is normal.) The Shanley Farms folks are very nice, and they sell avocados as well.

    Finger limes go very well with seafood and on top of risotto, and...+READ

    Just order them from Shanley Farms directly. They've been growing them out in California for a few years now. Support the farmer, and pay less. (And, by the way, don't be concerned if the finger limes have different colors inside. This happens and is normal.) The Shanley Farms folks are very nice, and they sell avocados as well.

    Finger limes go very well with seafood and on top of risotto, and they make a nice garnish on plates (just like you might use pomegranate seeds). They make a superior curd (like lemon curd). You can also make good marmalade with them. Kurrajong Native Foods sells finger lime products from Australia if you can't be bothered experimenting at home with a fruit that's not exactly cheap here in America.

    (Disclosure: I lived in Australia for quite some time and know the guy who started Kurrajong. He started at a small Australian farmers market and now sells his hibiscus flowers in syrup even in places like Williams-Sonoma here in America.)-COLLAPSE