The Australian Finger Lime is a favorite citrus among chefs, and well worth seeking out for your garden. The petite, elongated fruits are the shape and size of your finger and bursting with a flavor reminiscent of true limes, but the most exciting aspect are the caviar-like bubbles of tangy flesh that pop on your tongue. “Citrus Caviar”.
IN THE GARDEN
Native to Australia, finger lime is a perennial evergreen in USDA zone 10. It can be grown elsewhere, but must be overwintered indoors in colder areas. In colder climates, grow it in a container for easy transition indoors as the temperatures drop. Finger lime does not go dormant in the winter, and because it needs 8 to 12 hours of sunlight each day, place the plant in a sunny window. It can, however, tolerate less sun and will grow in partial shade in the right environment.
Unlike other citrus, finger lime has small myrtle-shaped leaves and flowers that look great as cuts in containers. You can also plant several finger limes in the landscape to create an edible hedgerow, but be sure to keep them out of high traffic areas as this beauty has big thorns.
This plant is tough in the landscape—the only citrus in our gardens that can thrive in a lower water setting — and like all citrus, it prefers well- drained soil. It is, however, a bit less finicky than other citrus and doesn’t need as much fertilizer. We rarely give it much more than a topping of good organic compost at the base of the plant when it stops fruiting, followed by an annual application of organic citrus fertilizer after it has flowered and set new fruit.
HARVEST
Begin your finger lime harvest after fruit has reached finger length, or about 4.5 inches (12 cm) long. Harvest can occur year-round, with peak harvest lasting from late October to January. High in vitamin C, finger lime elevates the flavor and texture profile of many foods and beverages and always performs as a talking point and gastro-novelty. You can eat it immediately after it ripens or store it in the refrigerator for 3 to 4 weeks. To use, cut the fruit in half lengthwise and push your finger into the skin to release the tart flesh. Or make a slit at the top of the fruit and push your thumbs up from the bottom of the fruit, forcing the caviar through the slit. The translucent, greenish white or pinkish vesicles in the inner flesh of the finger lime are filled with juice. Round and firm, they pop like caviar as you bite them. We use the caviar instead of lime or lemon juice with fish tacos, raw oysters, and fresh salmon, but our favorite way to use it is in gin and tonics.
Upcoming Events
Speaking of cocktails, Rose & I will be sharing a few of our favorite garden inspired drinks for our Fall Botanical Cocktail class in October - and I will have lots of finger limes to share for garnishing & tasting at the event! We would love to have you join us (see link below).
Rose, Alexis and I are headed to Puglia today - we should be on the plane when you receive this newsletter! I will be sharing more about Trulli Trazzonara, our 2025 Garden & Floral Retreats, and our adventures along the way with you here over the next few weeks. Stay tuned.
Stefani
October 26th Morningsun Herb Farm- Vacaville, Ca. The Fall Botanical Cocktail Class 4pm Learn how to create fall inspired botanical based cocktails from the garden.
November 9th Soulfood Farms- Vacaville, Ca. The Italian Garden. We will hold our class in the middle of the olive orchards dripping with olives on the cusp of being harvested. The class will include an Italian farm lunch eaten in the orchard. The Italian landscape will be translated into the California vernacular inspiring the Italian life into a Californian slant.
November 13th A Writer’s Garden Literary Symposium - Dallas, Texas
February 27th & March 29th, 2025 Grow Your Own Salad -Lafayette, Ca
Ever dreamt of savoring a fresh, crisp salad made from your own garden? Join us for our "Grow Your Own Salad" hands-on workshop where you will learn the process of growing and harvesting salad greens.
In this interactive class, you'll dive into the essentials of growing a vibrant salad garden. You will learn through each step of the process, from planting to harvesting. Learn how to select the best salad greens for our climate, prepare your soil, and nurture your plants to ensure a bountiful harvest. We’ll cover essential tips on watering, weeding, and organic pest control, giving you the tools to cultivate a thriving salad garden.
At the end of the class we will create a delicious, fresh salad together, allowing you to enjoy what a local, home grown salad embodies.
A finger lime lives its best life on a freshly-shucked oyster. So much so that I once gifted a handful to the oyster guy at our local farmers market.