Tiny giant: The beauty of finger limes - KATV - Breaking News, Weather and Razorback Sports

Tiny giant: The beauty of finger limes

Updated: Dec 1, 2011 04:39 PM EST
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • RecipesMore>>

  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Friday, July 25 2014 8:00 AM EDT2014-07-25 12:00:44 GMT
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>


By John Grossman


Overlapping like dominoes, eight gleaming slices of Atlantic bigeye tuna occupied the plate.

On top was a mélange of exotic citrus, including three small mounds of tiny, translucent, pale green spheres that exploded in my mouth, enhancing the dish with stunning bursts of lime.


That was this past spring at the Philadelphia restaurant JG Domestic, and though I had first sampled finger limes about a year earlier in Adelaide, Australia, that citrus blast came, once again, as a pleasant shock.

Native to Australia, the finger lime, Citrus australasica, is a pinky-finger-shaped member of the citrus family. Inside its fragrant skin is a cluster of pearl-like vesicles.

After my first tastes, I understood why chefs call these "citrus caviar": for their roe-like crunch, and the way they pop in the mouth, releasing hits of acidity.

Fresh Australian finger limes aren't approved for import to the States, so most of America's supply comes from a few California growers.

In season, from late summer to mid-winter, the fruit can be found at West Coast farmers' markets, grocers like Whole Foods, and a growing number of restaurants; chefs from all over have caught on to the limes' charms.

At The Fifth Floor, a restaurant in San Francisco, chef David Bazirgan uses them to add tangy, textural contrast to the rich beurre blanc that tops sautéed scallops. Australian chef Andrew Fielke mixes the capsules into cocktails at home to add a concentrated citrus note. In Paris, Nicolas Berger, pastry chef at Alain Ducasse at the Plaza Athenée, uses finger limes as a bright, finishing touch in both fruit compotes and rich chocolate desserts.

Berger says, "It's the fleur de sel for the pastry chef."

Experimenting in my own kitchen, I folded the caviar into a homemade tartar sauce for salmon cakes, which added a beguiling pop-pop-pop. Even in this humble application, finger limes pack a punch.


See the recipe for Seared Scallops With Finger Lime Beurre Blanc »

See the recipe for Grilled Spot Prawns with Finger Limes and Basil »
 
 

  • Tiny giant: The beauty of finger limesMore>>

  • Lime fantastic

    Lime fantastic

    From festive drinks to dinners and desserts, nothing says refreshing like the flavor of limes! Click through for recipes featuring this tangy citrus fruit.More >>
© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.