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Recipes
From the same genus as oranges, lemons and grapefruits, the limes is a small citrus fruit with dark green skin. Its brilliant green flesh (in the case of the Australian Native Finger Lime the pulp ranges in colour from pink, green white and yellow with the texture and look of caviar with the zest varying in colour from red, purple, black, yellow and green and many variations in between) has an acidic, tangy taste.
Any of a number of varieties of small green-skinned citrus fruit native to the tropics, where they are widely used in cooking. Limes are only green because they are picked unripe, but if left to ripen they turn yellow.
The West Indian or key lime, rather than the Tahitian or Palestine, is consider a “true” lime. They are related to the lemon, but have a distinctive taste. The Australian Native Finger Lime is Australia's version of this most delicious and innovative fruit with its own distinct characteristics and flavour.
Limes can be used like lemons, but as the juice is more acidic, usually less is needed. Both lime juice and the zest ad a piquant flavour to sweet dishes such as ice cream and sorbets, as well as curries, stews and in fish dishes.
In South America, limes juice is used to “cook” raw fish in the dish ceviche, and in Indian and North Africa. Types of pickled limes are served with fish and meat dishes.
Like lemons, warm limes in a microwave for 2 to 3 seconds before squeezing them to make the juice flow. When using the Australian native Finger Lime simply cut the finger lime in half and squeeze the caviar like capsules out the cut end and if more liquid is required blend the pulp.
Please try one of our recommended recipes and discover the diversity of the Australian Finger Lime.
RECIPES PUBLISHED BY DAINTREE FARMS:
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