We had to look up what these were as well … and they’re pretty cool fruits! They look like a cross between a banana and a lime, and when you cut them open they really do look like caviar (roe) or a mass of lime pomegranate seeds. They’re also known as Wild Finger Limes or Bush Limes. The lime crystals (vesicles) explode in your mouth—just like fish roe—and have a sensational lime flavour. Finger limes can be used in salads, pasta, sushi, curries, cakes and deserts, and cocktails, but are especially good with seafood.

Finger Limes are available from Choku Bai Jo in North Lyneham and Curtin.

How to choose and use finger limes

Select fruit with brightly coloured skin. Cut the limes in half and squeeze to release the pulp. Substitute a small amount of pulp for a squeeze of regular lime juice.

For recipes click this link

Oysters with soy and finger lime dressing

What you need

2 tablespoons tamari (if you can’t get tamari you can substitute gluten-free soy sauce)

1/2 cup seasoned rice vinegar

1/2 teaspoon finely grated ginger

2 small Lebanese cucumbers, peeled, seeded, very finely diced

1 tablespoon finely chopped chives

2 dozen Sydney rock oysters, freshly shucked

4 finger limes (see note), halved lengthwise, juice vesicles removed

What you do

Combine tamari, vinegar and ginger in a small bowl. In another bowl, combine cucumbers and chives. Place oysters on a platter. Spoon over a little dressing, top with cucumber mixture, then finger lime vesicles.

 

Salmon cutlets with finger lime butter sauce

What you need (serves 2)

2 salmon cutlets

50g butter

1 chilli, seeds removed and finely chopped

1/4 cup finely chopped parsley

1 finger lime vesicles

What you do

Bake, fry or BBQ your salmon fillets—we prefer ours baked or cooked in foil on the BBQ. Melt butter and heat until foamy and add chopped chilli, cooking for about 1 minute. Then add finger lime caviar and parsley. Mix well. Pour on top of cooked salmon and garnish with lime vesicles.

 

BBQ Prawns with chilli and finger lime

What you need (serves 4 as a main, 6 – 8 as entrée)

1 kg tiger prawns—shelled and deveined

4 cloves finely chopped garlic

1 small chilli

Pinch salt

Dressing

Juice of ½ lemon

2 tablespoon vino cotto (look for the Maggie Beer range)

1½ tablespoon macadamia oil

Decoration

2 finger limes (about 3 tablespoons pulp)

1 and ½ tablespoons finely chopped coriander

Pinch or two of Australian saltbush herb (fresh or dried)

What you do

Place the prawns, garlic, chilli, and a good pinch of salt into a bowl, Mix well and refrigerate until needed. In a small bowl combine the lemon juice and vino cotto. Stir well and set aside.

BBQ prawns a couple of minutes on either side and arrange on a serving platter. Drizzle the dressing over the prawns then sprinkle with the saltbush, finger lime pulp and coriander leaves.

You can more recipes from http://www.wildfingerlime.com/pdf/WildFingerLime_Recipes.pdf