Finger limes are small, elongated fruits, averaging seven centimeters in length, and have a narrow, oblong shape with slight tapering at both ends. The pulp consists of many small vesicles, or pearls, firm, slightly sticky, aqueous, and crisp, varying in color from pink, pale green, to white. The pearls create a popping, snap-like sensation with a burst of sweet-tart flavors when consumed. Finger limes bear a minty, citrus-forward aroma with a tangy, sweet, slightly sour, floral, lemon-lime flavor.
Finger limes are a fresh garnish and can be incorporated into both raw and cooked preparations. The limes can be sliced in half, gently squeezed or scooped to extract the pearls, and layered over tacos, grain bowls, green salads, and fruit salads. The pearls can also be sprinkled over sliced avocado or melons with sea salt as a fresh snack. Chefs frequently use finger limes to brighten and complement the flavor of seafood such as grilled salmon, oyster shooters, seared scallops, sushi, nigiri, and ceviche. Bakers also favor the acidic pearls for marmalades and use them to decorate cheesecakes, ice cream, cookies, cakes, and cream puffs. Beyond culinary purposes, Finger limes are used as a floating garnish on cocktails such as mojitos, margaritas. Finger limes pair well with fruits such as watermelon, persimmons, melons, and avocadoes, leafy greens, ginger, feta cheese, rice, tofu, and poultry.
Fresh limes will keep for 2-4 weeks when wrapped in plastic and stored in the refrigerator. They can also be frozen whole and stored in the freezer for 6-12 months.
Guacamole Finger Limes
2 ripe avocados
1/2 teaspoon garlic salt
1 teaspoon Sriracha
1 teaspoon lime juice
2 finger limes