Fresh and snap frozen fingerlime
Fresh Fingerlimes sold by Australian Fingerlime Caviar include varieties: Rainforest Pearl, Rainforest Garnet, Rainforest Ruby, Rainforest Jade, Alstonville, Rainforest Diamond, Emerald, Byron Sunrise.
Fresh fingerlimes are supplied in 5kg box availability of varieties throughout the season (February to June). Snap frozen fingerlimes export 1kg bags labelled 20kg per box .
Availability of varieties throughout season. Australia bulk orders 5kg bags 15kg boxes snap frozen mixed pallet of varieties
Sample of our fingerlime varieties
How to deseed fingerlimes
Finger limes are a native wild fruit, they are used to stress but since the onset of climate change we are noticing that some varieties of finger limes are producing seed.
Chef Karl Kanetani from Town Restaurant, Bangalow NSW has devised a method of opening the finger lime fresh or defrosted snap frozen so the seeds remain on the stamen of the fruit, it’s easy and no picking out of seeds.
How to defrost fingerlimes
• Defrost frozen finger limes in 1cm cold water and 1 cm of ice.
• Fruits will form ice casing, leave in water until ice casing dissipates.
• Dry on paper towel, serve.
This method of defrosting was originally used by Paspaley Pearls in Darwin to defrost the precious pearl meat before cooking. This method is perfect for the finger limes too as it defrosts from the inside out thus leaving the caviar cells intact, clear, crisp and the vibrant colour remains.
Freeze-dried fingerlime and Davidson Plum
Fingerlime Caviar also supplies freeze-dried fingerlime and Davidson Plum.
As an exclusive product our fingerlimes are sought after by Michelin star restaurants in Europe and Hat awarded restaurants in Australia. Fingerlime caviar is being used to compliment a wide range of dishes and we are now seeing the flavour feature in many countrys’ cuisines.
The freeze-dried Fingerlime and Davidson Plum is a superior product because the fruit does not lose its nutrients, retains flavour, the taste is more intense and has a longer shelf life.
M.S.D.A. analysis and specifications available.
A rainforest tree growing to 15 m in the wild. Native to tropical Queensland with small plantations growing in Northern NSW. The fruit has a spicy citrus aroma and strong lemon flavour. Fruit grows 1 – 2 cm in clusters or branches.
- Harvest is in April to May, grown commercially as well as wild harvested.
- Suitable for sauces, dressings, chutneys, cordials, jellies, dried and ground as spice mix.
Davidsonia Jerseyana, NSW; and Davidsonia Pruriens, Qld
Native rainforest fruits of sub tropical coastal NSW and NE Queensland. Davidsonia Jerseyana grows to 5 m, the most widely cultivated species fruit being 3 – 4 cm diameter, purple to burgundy in colour, growing on the trunk of the trees. Davidsonia Pruriens is native to Nth Queensland and grows to 12 m with fruit 6 cm diameter with fruit falling to the ground from the tops of the trees.
- Harvest time for Jerseyana (NSW) is Nov to Dec
- Harvest time for Pruriens (Qld) is April to May.
- Suitable in jams, sauces, icecreams, chutneys, cordials, wines and liqueurs.