Finger limes are a type of tiny citrus native to Australia. Their name comes from the fact that they are about the size and shape of a finger and both the peel and the pulp come in a rainbow of colors. The pulp of most citrus fruit looks like elongated teardrops, but finger lime’s vesicles are tiny little balls, fruit caviar that holds its shape until the beads burst in your mouth.
Top oysters, scallops, or sushi (any seafood really) with finger lime pulp. Treat your vegetarian friends to nigiri sushi with avocado or papaya and a flourish of finger lime pulp. Take cocktails to the next level; try them in a finger lime mojito or an elderflower gin fizz, or even a basic gin and tonic.
Top off a fruit salad with a sprinkling of finger lime pulp -- just leave out any other citrus to let the finger limes be the star of the show. Or try them in a fancy fruit pairing, with persimmons and ginger or watermelon and whipped feta. Enjoy them in a savory salad too, or replace citrus juice in a vinaigrette with finger lime pulp for a burst of flavor with every bite.