Pink Fingerlime (Microcitrus australasica) is a particular high quality australian variety.
It grows wild in the Queensland, where lives in the underwood.
Also called “Caviar lemon” for the aromatic vesicles which can be found inside.
It comes from North-eastern Australia
-Tree features: It’s a very compact thorny variety. Plant is medium in vigour, with lots of branches which grow spherical.
-Leaves: Small, lanceolate to slightly heart-shaped leaves, dark-green in colour.
-Shape: Fruit is very similar to a finger, that’s why of its name.
-Flavour: It tastes so particular. You can perceive a lime flavour, with a typical pepper aftertaste.
-Colour: Pink to dark-purple outside.
Light pink inside.
SEASON OF RIPENESS
Season of ripeness: Pink Fingerlime starts to produce from September to November, according to climate conditions.
However, fruits can be found in other periods of the year.
It usually starts to bloom during Spring, but sometimes we can see flowers during summer and autumn.
HOW TO USE IT
-In the Kitchen: There’s a bilion of ways to use it in the kitchen.
You can squeeze it and use those little aromatic vesicles to give the raw fish, or meat a good aroma.
You can also use it with champagne!
-Ornamental: It’s a compact spherical plant.
According to our tests, in the Greenhouse, or in a covered area, it can resist to a temperature of -7°C.
This variety needs to be maintained like a normal Lemon.