ABSTRACT
Australian native finger lime is emerging as a unique ingredient in the culinary industry. There is considerable potential to develop the plant into a significant horticultural crop in Australia. The fruit has already found a variety of uses, from fresh fruit to sauces, marinades and also desserts. Demand for finger limes has grown over the last decade, with export-grade fruit being sold fresh to the European Union, Asia, United Kingdom, Canada and Japan. The finger lime has been compared to and promoted as 'citrus caviar' due to the caviar-like appearance of the pulp. Over 65 varieties of finger lime have been identified in the wild, some of which have been selected for trials. Many varieties do not breed true; therefore, selection for commercial plantings is a long and laborious process. Breeding programmes have also been initiated. The blood lime, a cross between a mandarin and a finger lime, has blood-red rind, flesh and juice.
