Thumbs up for WA’s finger limes
Native West Australian finger limes have hit boutique supermarket shelves across Perth on the back of a bumper harvest from the Southern Forests region.
The fruit presents in a red-brown case when picked, within which hide hundreds of capsules of lime juice rich in vitamin C. The flavour and texture has seen it become a desirable addition to menus of celebrated chefs.
Pemberton Finger Limes owner Jill Baker said the 2019 yield was one of the best since starting commercial harvests seven years ago.
“Because it has been a slow gentle summer the finger limes have loved that, it’s a big harvest,” she said.
“You can put them on everything from this area—guacamole, marron, trout, oysters—very good with seafood but also super sweet dishes like pavlova and cheesecakes.
“It is wonderful what has happened to native food industry. People are no longer treating it as just a hobby, it is a commercial crop now.”
The fruit has become a highly sought-after ingredient at high-end restaurant in recent years, which was no accident according to Ms Baker.
“It is a boutique crop and so you have to be careful where you market it,” she said.
Suggestions for using finger limes range from using them as a garnish to including them in seafood dishes. They also make a great addition to a gin cocktail.
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