Citrus caviar – have you tried it before? It’s wonderful and lucky for us in Western Australia it’s now grown very close to home in Pemberton. Say hello to Pemberton Finger Limes, a lovely WA company run by retired physiotherapists, Rob and Jill Baker. In looking for an interesting project they decided that they would give finger limes a whirl and WA says a big thank you for that! It all began in Pemberton back in 2006 and in two empty paddocks their first crop was planted.
Their first harvest in 2011 was a cracker and got the attention of star Perth chef’s Hadleigh Troy, Chris Taylor, Sam Ward and since then the crowd of admirers continues to grow. Pemberton Finger Limes have been twice nominated for a delicious. Magazine Produce Award. Around town these days you can buy Finger Limes in season at Scutti in South Perth, Fresh Provisions in both Mt Lawley and Bicton, the Boatshed Markets in Cott, the Beetroot Brothers in Myaree and the Good Grocer in Applecross. If summer is sunny then the season is anytime from the end of March and fruit is then picked over a 5-6 week period.
I’ve used finger limes as an epic garnish for scallops. Sear em fast and drizzle on a little olive oil and then top with the perfect pink bubbles that are fingers limes. They just explode with flavour. It’s like an amazing burst of citrus deliciousness.
As it says on their website – Fabulous with seafood, especially in ceviche style and scallop dishes, finger limes also compliment strong Asian flavours such as chilli and ginger.
If you haven’t already then definitely track these West Aussie beauties down and add them to a dish for some added fancy 🙂
Actually also, as a part of Eat Drink Perth the lovely Terrace Hotel is having a Finger Limes Tasting Evening on Monday, April 28th. I believe tickets are still available for $50 and include Finger Limes canapes and a cocktail on arrival. A very la di dah way to try these la di dah little gems!
My thanks to Pemberton Fingers Limes for sending me two. I am a massive fan and can’t wait for Monday, April 28th!