One of six species of Australian native citrus, the finger lime can be found in the rainforests of Southeast Queensland and Northern New South Wales. Unlike traditional spherical limes, finger limes are shaped as their name suggests – like fingers – sometimes long and slender, other times short and stout. The skin of the finger lime is usually green, however some varietals are yellow, pinkish-red or purple in colour. Inside, finger limes have individual juice vessels, small transparent balls that resemble caviar. The pulp is compressed inside the skin, and spills out of the fruit when opened. It has a sharp, citrusy flavour that bursts in your mouth, although it is not quite as tart as that of traditional limes.

Finger limes are abundant in Southeast Queensland, and can be found at a number of local markets, grocers and fruit shops. This native citrus is a great addition to a number of recipes, both to add flavour and as a garnish, given the pulp’s curious caviar-like texture. For summer dinner parties, try these garlic and chilli prawns with pepperberry, saltbush and finger limes, or add them to these oysters with ponzu sauce. Sweet tooths can cool down with finger lime ice-cream cupcakes, this homemade sorbet or even a watermelon and finger lime gazpacho. Or if you’d prefer something with a little more substance, go for these ricotta and ginger pancakes topped with the zesty caviar. If all else fails, add finger limes to your favourite summer cocktail, or try whipping up a finger lime and elderflower gin fizz.