Sanguinea Fingerlime (Microcitrus australasica) is one of the most particular lime of our collection.
Also called “caviar lime”, or vegetable caviar, for their particular vesicles found inside.
It comes from Queensland, Australia, where it finds the best condition to grow.
-Tree features: Plant is very compact-spherical in shape, and usually very thorny.
-Leaves: Leaves are small in size, round to hear-shaped and extremely dark-green in colour.
-Shape: Fruit is a small round to slightly oval lime.
-Flavour: Skin is so aromatic, inense in flavour. Pulp resembles the one of a Lime, with a slight pepper aftertaste.
-Colour: It is usually red to dark-red outside, and pink-blood inside, depending on climate conditions.
SEASON OF RIPENESS
Season of ripeness: It usually starts to produce fruits during Autumn.
It usually starts to bloom during Spring time.
HOW TO USE IT
-In the Kitchen: Sanguinea Fingerlime is a gem in the kitchen.
Chefs around the world use it to prepare best high quality recipes.
You can add it to fish, meat, vegetables, to give all of these recipes a special flavour.
-Ornamental: It’s a nice ornamental variety for its shape and its dark-green colour.
According to our tests, in the Greenhouse, or in a covered area, it can resist to a temperature of -6°C.
This variety needs to be maintained like a normal Lemon.
If you’d like to find out about how to maintain citrus, you can follow us on YouTube