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Would You Like a Bit of Caviar?

Fingerlimetter-720

A few weeks ago I cut off a still immature lime from a finger lime tree and tried it. Finger limes are still so rare here in Central Europe and on the internet I have so often read about the exciting fruit content of these really very unusual, cucumber-shaped citrus fruits that come from the Australian jungle, that I couldn’t wait to try it any longer!

Finally, I had the green fruit between my fingers, and then between my teeth, and then, wow, on my astonished palate...sometimes you hear people saying things like "a tingling taste explosion,"meaning ONLY the unfolding of a wonderful flavour in the mouth. THIS explosion must be taken verbatim. The pulp explodes and if you ask me, it tastes a thousand times more intense, yes, indeed tasted, than the highly complex citrus aroma of the Australian finger lime. After the funny, lively physical explosion there was an eruption in the transcendent sense of the word. The pearls developed, offset with a hint of the sunny Mediterranean region and in my mouth there was a delicate explosion of fresh, fruity aromas, as if one were sucking an essence of all citrus fruits at once.

The pearl-like pulp is reminiscent of caviar not only because of its shape, but also its consistency. The pod is divided into five chambers, where these spheres are similar to trout caviar. Yes, it’s not for nothing that gourmet chefs have this wonderful fruit flown in from faraway Australia for a lot of money. It is paid in grams and refines cocktails and fine dishes. Like caviar beads ("lime pearls"), the small balls provide your food with a piquant lime flavour.

Of course, you do not have to make the same mistake as I did and destroy several of those with an elongated cut, but instead break through the fruits in the middle and remove or squeeze out the caviar beads. The upper beads of my fruit were destroyed, but removing the parts underneath with a teaspoon was so much fun! They came out so lightly, so swiftly and courageously, one after another, and landed pretty on my plate.

Weisse-Fingerlimette-720

I still have to try them in sparkling wine, yes, why don’t you try it as well! They will surely stick to the carbonated bubbles and float in the glass...but when I do, I will wait until the little ones are ripe.

Oh, and the peel! Do not throw the peel away. I am sure you will notice this yourself when you have grown your own …it is soooo aromatic that you cannot even think of just disposing of it.

The lime peel was discovered in the rainforests of Australia at the end of the 19th century and it is slowly becoming known in Central Europe. However, we would like to shorten your discovery experience, dear Lubera friends, with our wide range of citrus plants, which offers this still rarity in two "versions". Check it out!

 

Lesya Kochubey

 
 
 
 

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