Finger limes are considered a gourmet bushfood and are sought after by top restaurants around the world. Finger limes are a hardy shrub to small tree and in cultivation plants usually grow around 2 to 5 metres but can be pruned to a manageable height to make them easy to harvest. Leaves are significantly smaller than regular citrus, and they have thorns and slender finger-like fruit from 6 to 12 centimetres long.
Our plants are 3 years old grafted onto trifoliate rootstock. Very hardy and frost tolerant. Grafted plants will fruit much faster than the seedling or cutting grown.
You can use your finger limes with seafood, in salads, drinks, desserts, sauces or marmalades. Fruit can be frozen whole or the rind can be dried and crushed to be used as a spice.
To open, cut the fruit crossways and squeeze out the lime caviar. The oil from the skin can affect the flavour of the pulp, so it’s important to avoid getting excess oil from the skin on the pulp.
Partial to full sun at least 6 hours of direct sunlight per day
Plenty of water around summer, less during winter
Well-draining, pretty hardy otherwise
Every 6 weeks from spring-summer. They like Citrus food and any decomposed animal manure
Keep away from strong wind
Will tolerate light frost when established
1-2 years for grafted and cutting grown. 6+ years from seedlings
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