Nothing excites me more than ingredients that bring a bit of theatre to the table, and native finger limes—"citrus caviar"—do it every single time. When you slice them open, those jewel-like pearls pop on your tongue with the brightest lime-and-grapefruit zing. Sourced ethically by Indigiearth, they are the ultimate finishing touch for a Deli-style Friday night in: spoon them over fresh oysters, scatter them across smoked salmon and cream cheese, or drop a pinch straight into your gin and tonic.
If you want to see how these little citrus gems can transform a dish, have a crack at this recipe below:
Karkalla & Finger Lime Salsa.
Ingredients:
50g Karkalla Leaves, picked and washed; if leaves are big, cut them down slightly
30g dill, chopped roughly
40g coriander, chopped roughly
2 bunches chives, chopped fine
1 garlic clove
6pc finger limes, cut and caviar squeezed out
1 lemon, zest only
120ml Extra Virgin Olive Oil
Directions:
Combine all ingredients; taste for seasoning- it can be naturally salty from Karkalla, so you may only need a little seasoning.