Far from the prettiest item at the grocers, the finger lime (or gulalung) is yet another reminder not to judge a book by its cover. Native to the rainforests of Queensland and northern New South Wales, these small, gherkin-like forms grow on thorny bushes shaded by the towering trees above.
There are more than 60 varieties whose skins and seeds exhibit a range of colours, and the native Australian citrus has fast become a part of many Australian chefs’ arsenal. Loved for it’s caviar-like pulp and jewel tones as much as for its tart bursts of juice, the native Australian ingredient enlivens any dish.
How do I eat finger lime?
In season from December to June, finger limes are harvested once mature and don’t ripen any further, so there’s no need for squeezing, sniffing or telepathy to determine their readiness. Just slice one open and let the juicy pearls burst on your tongue like caviar.
How do I use finger limes at home?
While incorporating the native citrus into your repertoire might seem daunting, the finger lime needs only to be sliced in half to reveal the multitude of pearls which can be added to a fresh, crunchy salad.
For a lift to your favourite hot curry or Mexican dish, why not combine it with chopped red onion, green chilli and coriander for a quick salsa? Adding a zingy finger lime to any sauce for an extra pop — whether a mignonette for barbecued oysters, Vietnamese nuoc cham or Japanese ponzu — is a surefire way to brighten up any dish, or you can simply stir the pearls through a sweet syrup to add a citrus tang before drizzling over cakes or seasonal fruit.
From snacks to dinner and dessert, here are our favourite recipes for finger lime recipes that are easy enough to whip up at home.
Our favourite finger lime recipes from bar snacks to dinner and dessert
Seared tuna salad with radish, finger lime and citrus vinaigrette
Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime
Automata’s kingfish with crème fraîche, yuzukosho, shiso and finger lime
Duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts
Sean Moran’s tropical fruit cup with coconut cream and finger lime jelly
Lennox Hastie’s grilled kingfish belly, fennel and grilled finger lime
Kylie Kwong’s deep-fried chicken with finger-lime sauce
Buckwheat-hemp crackers with avocado and finger lime
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
Sean Moran’s parsley salad with finger lime
Sesame kingfish sashimi with ponzu and finger lime
Barbecued oysters with finger-lime mignonette
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Luke Burgess’s flounder fried in fubá with finger lime and young ginger
Jaclyn Koludrovic’s dairy-free macadamia parfait with pineapple, ginger and finger lime
Fire-roasted marron with cabbage leaves, finger lime and fresh cream
The whole of a finger lime is edible. The pearl-like spheres of juice inside the skin is most notable, and is a popular and common method of incorporating finger lime into your recipes. However, the skin, much like a lemon or lime, is also edible. A fun, low-touch method of using finger lime skin is in a cocktail that needs a zingy finish. Another method is to make a sweet-sour marmalade using the whole fruit.
Yes, finger limes can be frozen, either wholly or as extracted pearls. This should only be done in a pinch, as fresh finger limes produce the most robust flavour.
An easy way to incorporating finger lime into your cooking at home is to simply slice it in half and add the pearls to a sauce, dressing, salad or dessert. Otherwise, the native citrus pairs perfectly with raw fish or barbecued oysters.
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