Menu
The Australian Desert lime is a thorny shrub or small tree native to Queensland, N.S.W. and S.A., Australia. It is the quickest citrus species in the world to set fruit after flowering and is cold, heat, drought and salinity tolerant. The desert lime fruit is a highly prized bushfood with an intense piquant, lime-like flavour. The fruit are used in a range of products, including preserves, oils and beverages. It has a strong lime-like flavour.
The blood lime is a cross between the red finger lime (Citrus australasica var. sanguinea) and the ‘Ellendale Mandarin’ hybrid. The flesh inside a blood lime is composed of red-orange vesicles. The skin can be eaten with the fruit, it is mostly red or burgundy, but can sometimes be green like the standard lime. The blood lime is smaller than most limes and somewhat more sweet.
The Sunrise Lime is a cross between a calamondin (mandarin crossed with cumquat) and a native finger lime, developed by the CSIRO. Bearing elegant pear-shaped golden fruit that is juicy and sharp in flavour. The skin and pith is sweet meaning the fruit can be eaten whole.
The Australian finger lime is a thorny shrub or small tree of lowland subtropical rainforest and rainforest in the coastal border region of Queensland, N.S.W. and W.A., Australia. A gourmet bushfood, the lime pearls or ‘lime caviar’ can be used as a garnish or added to various recipes. The fresh vesicles have the effect of a burst of effervescent tangy flavour as they are chewed. The fruit juice is acidic and similar to that of a lime. The finger lime peel can be dried and used as a flavouring spice.