A rare rainforest tree, the Finger Lime has been an important source of food for Aboriginal people for thousands of years. Yet when European settlers cleared the land for farming, much of this unique fruit was destroyed. Fortunately, several isolated pockets of sub-tropical rainforest on private land and in national parks continued to grow the Finger Lime and are responsible for the survival and commercial availability of the trees today.
The mature fruit comes in a wide range of colours including green, yellow, purple, pink and bright red. The beautiful pulp of the fruit is revealed in all its glory when sliced open: ‘caviar like’ pearls cascade outwards, filled with lemon-lime juice. Whilst only a small fruit, the nutritional power of the Finger Lime is not to be underestimated. Bursting with zesty flavour, it is rich in folate, potassium and Vitamin E and contains three times the Vitamin C found in mandarines. The level of Vitamin E is exceptionally high in the pink Finger Lime. Vitamin E is one of the most important antioxidants in human cell protection and disease prevention.
With a delicious aroma of fresh zesty citrus, the taste of the Finger Lime is tart with some astringency and bitterness.
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