Finger Lime

Fruit

Finger limes, often called the “caviar of citrus,” are small, elongated fruits native to Australia and now grown in specialty orchards across California. Inside their thin, bumpy skin are tiny, pearl-like vesicles filled with tangy juice — bursting with flavor and a delicate pop that makes them a gourmet favorite.

Health Benefits:

High in vitamin C, promoting immune health and collagen production

Contains antioxidants that protect against inflammation and aging

Good source of folate and potassium for heart and cell health

Naturally low in calories and fat-free

Supports hydration and digestion due to high water content

How chefs use it:

Garnish: Adds visual and flavor “pop” to seafood, sushi, and desserts

Cocktails: Used as a zesty, textural substitute for citrus wedges

Dressings and sauces: Adds acidity and sparkle to vinaigrettes

Toppings: Perfect for oysters, ceviche, or avocado toast

Desserts: Used in macarons, sorbets, or as an edible decoration

Texture & Prep Tips:
Firm, bumpy skin (ranging from green to pink or red) with a juicy, bead-like interior. Slice lengthwise and gently squeeze out the citrus pearls. Store refrigerated for up to two weeks.

Flavor profile in a dish:
Bright, tart, and aromatic — like a blend of lime, grapefruit, and yuzu. The flavor “pops” on the palate.

Peak Season: Late summer through winter (California: August–December).
Farming Note: Grown on thorny shrubs that thrive in warm, subtropical climates. Finger limes require delicate handling during harvest due to their thin skin and premium market value. They’re a sustainable, high-end citrus crop increasingly used in fine dining and mixology.