When I think of citrus that I knew growing up as a kid it was mostly lemon, orange and tangerines. China has introduced me to quite a few more varieties such as kumquat and buddha’s hand. In Australia I added a few more to my repertoire including the so-called finger lime. This is an elongated citrus fruit resembling the shape of a finger, hence the name. The unique thing about this fruit is that the flesh comes out in small pieces, almost like pearls. This allows you to sprinkle them over a dish creating a pop of acidity.
I might have had it a couple of times during my trip to Australia, but the one that I remember most was at the Red Ochre restaurant in Adelaide. This restaurant specialises in native Australian produce. On my visit I was served a raw oyster with finger lime, which worked really well in bringing out the freshness of the oyster. The finger lime did indeed pop in your mouth, though perhaps was not as strong in flavor as I had imagined.
Fear Factor – 0 / Taste Test – 8