The 2013 Finger Lime season is upon us!
I have to admit that before a few months ago, I had never come across a finger lime before. Luckily, I was introduced to them by Pemberton Finger Limes, a local grower in Pemberton through a few samples. Last year, Pemberton Finger Limes sold out of finger limes within 4 weeks and have recently been nominated for a delicious. Magazine Produce Award. I couldn’t wait to try them!
Finger Limes have hundreds of individual beads and have a similar texture to caviar. The main difference between finger limes and green limes is the texture of these beads, which pop and disperse lots of flavour when they are eaten.
Seeing as though we hadn’t used finger limes before, A and I kept it simple when using them. Our first addition was a few beads and sliced finger lime to our G&T. Adding the beads (or what I like to call “the citrus bubbles”) to the drink made for a pleasurable experience of having the beads pop through the liquid. A and I enjoyed the addition of the finger limes in our G&T so much that we were tempted to head to the liquor store and create a cocktail just for the addition of the finger limes. I think it would make for an amazing cocktail!
A added some of the finger lime citrus beads to our seafood dinner of lightly fried snapper with scallops, brown rice and salad. The pairing of the beads with the seafood was perfection – especially the contrast between the soft flesh of the scallops with the textured beads of the finger limes.
For lunch a few days later, I made smoked salmon and shredded cucumber wraps with horseradish cream and finger limes. The end result was a very flavoursome wrap, with the contrast of the horseradish, salmon and finger limes. You wouldn’t typically add a squeeze of lime to a sandwich or wrap (due to the sogginess it would create) but the addition of the citrus beads enabled the wraps to have a strong citrus flavour without causing any sogginess. I loved this idea and the recipe can be found here.
This year, you can buy Pemberton Finger Limes from The Boatshed Markets in Cottesloe this Saturday the 13th April from 10am – 2pm. There will also be some Pemberton Finger Limes with Oysters or Mojito Inspired Cheesecake Parfait to sample, which will all be created by the in-house chef. If you end up buying some, there are a few recipes on the Pemberton Finger Lime website as well as the Wild Finger Limes Recipe Book.
Also, keep an eye out while dining at Restaurant Amuse, Kitsch, Foragers, Red Cabbage, Jacksons, Cullens Winery, Mosmans Restaurant, Harvest, Cape Lodge and Frasers Restaurant, as you might find Pemberton Finger Limes mentioned on their menus this season.