What do finger limes and caviar have in common? Apparently nothing. The origin of the fruit is the rainforest of Queensland in Australia and has a shape reminiscent of lime, more elongated and with shades ranging from green to pink. It represents an alternative, at least in appearance, to the classic sturgeon caviar, thanks to its pulp made up of tiny pearls which, when chewed, break in the mouth, releasing all their flavour.
With a delicate texture and a sour and aromatic taste, finger lime goes very well with the finest foods: from seafood appetizers, especially crudités and oysters, to fish cuts (especially tuna and salmon). However, what is defined as vegan caviar not only goes well with fish, but is also excellent for aged cheeses, exotic fruit-based desserts and cocktails. Thanks to its visual, olfactory and gustatory characteristics, the use of vegan caviar in the kitchen knows no limits, being a good partner also for chocolate.
The plant can reach a maximum height of 6 meters and the fruits it produces are as long as the fingers of a hand (hence the name finger). Flowering occurs between June and October, while the fruit ripening period is between January and April. Once harvested, the finger limes can last just over a month, if stored at a temperature of 5-10°, while the pulp even several months if stored at -18°.
Vegan caviar it also boasts interesting beneficial properties: antiseptic and refreshing, it promotes digestion and is also an excellent diuretic and antioxidant, a valid ally against skin aging. Furthermore, it is rich in vitamins, especially C and B6, as well as folic acid, calcium, iron and potassium. For these virtues, the fruit was initially used by the aborigines as a medicine to strengthen the immune system and help in case of nausea.
Its features, however, do not end there. The finger lime comes in different varieties: by color, flavor and texture of the beads. Let's see the most common ones. L'Emerald it has a dark green rind and emerald green pearls, with a savory and spicy taste it is used above all in fish-based dishes. The Byron Sunrise, where red is the predominant colour: from the rind to the ruby-coloured pearls, the aroma is reminiscent of pomegranate and for this reason it is used above all for desserts.
Il Pink Ice, on the other hand, has a beautiful dark pink rind, like pearls. The grapefruit-like aroma makes it perfect for cocktails. Finally, we have the Yellow Goal, whose skin, of a beautiful light green, brings out the yellow pearls. This variety, the most similar to citrus in aroma, make it a good alternative to lemon and lime.
Italy, famous throughout the world for its products and recipes, certainly could not miss the opportunity to replicate this very special citrus fruit. Among the first to embark on this enterprise were the Sicilians, who discovered how the quality of the Etna soil, rich in organoleptic substances, combined with the climate subject to strong temperature changes, is perfect for growing this incredible fruit. Enough to give a unique flavor, even more interesting than the Australian counterpart.
Among the various companies stands out the Sicilian CRM, by Corrado and Riccardo Massimino, born in 2015. Through a careful study of the land they founded and gave life to the "Caviale dell'Etna" brand, thanks to the collaboration with the CREA of Acireale. Equipped with a system that has 9 varieties, cultivated on 3 hectares, the harvest begins in September, so as to have these fruits, in different varieties, throughout the year.
Most of the harvest comes marketed as a fresh product, the remainder (about 30%) is transformed into derivatives: from jars of jam to bottles of amaro, also known as Caviamar. It is the first amaro in the world obtained from the infusion of Sicilian finger limes, to which spices and aromatic herbs are added, the recipe of which remains a secret of the Sicilian company.
While on the one hand there are companies that have managed to conquer a more than satisfactory slice of the market, on the other there are small producers who are unable to achieve the much hoped-for success. This is the experience of the agricultural entrepreneur Margaret Archdeacon, at the head of an all-female association, which has purchased a hundred plants of the most popular fruit of the moment. “Nobody is interested in our product – underlines Margherita – we risk throwing away all the excellent quality fruit that we have just picked”.
In the fruit and vegetable sector, production investments often follow the fashions of the moment, believing that they can make quick and consistent profits, but which do not always allow the hoped-for "fruits" to be reaped, such as for finger limes. A particular product, but very valuable, so much so that the price is around 200 euros per kilo. In short, a not very cheap fashion destined, at least for now, to a few kitchens.
