You can probably understand why these are sometimes called "lime caviar" but the Finger lime (Citrus australasica) is a native rainforest tree found in parts of New South Wales and Queensland. They also come in various shades of red and pink as well as green and yellow - in fact there are over 75 varieties.
Those little capsules pop in your mouth releasing a refreshing and tangy citrus juice - it's not as sharp as lemon or lime. The intensity of flavour also varies between colours.
For the recipe, I'm highlighting that popping sensation and adding finger limes to a simple lemon curd.
Lemon and Finger Lime Curd
2 egg yolks
70 grams icing sugar
50 mls lemon juice
40 grams butter, cut into small cubes
2 finger limes
Prepare the finger limes:
I've used one red and one green for this recipe - the green is almost translucent in the curd.
Split the finger limes down the centre with a sharp knife, making sure you just slice through the skin only - a box cutter does this job quite well. Spread open and using a spoon, scrap the seeds from the finger lime.
Make the curd:
Whisk the egg yolks and the sugar until light and fluffy and the sugar has dissolved. Place this into a saucepan along with the lemon juice and butter. Put the saucepan over a low heat and whisk constantly until it just starts to thicken - it thickens to a custard consistency quite quickly so you need to remove it from the heat source at the first sign of this.
Tip in the finger lime seeds and fold gently through, ensuring they are well distributed through the curd. Pour into a sterilised container and seal. When cool, store in the fridge.
The colour is a combination of good eggs, butter and lemon juice - a deep rich yellow that almost calls out to be eaten.
It's an amazing thing this curd, it makes plain bread taste like cake!