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Home , Citrus australasica, Lemonade fruit, Lime (color)

focus on FINGER australasica Part of an R&D program managed by the Rural Industries Research and Development Corporation

Overview

Named after its shape, finger Source: Health Benefits of Australian Native Foods lime is one of several citrus native to and Finger lime is an understorey or with a natural distribution in sub-tropical rainforests grows up to 12 centimetres in the ranges from the Richmond River in New South Wales to Mount Tambourine in long. The has separate Queensland. pulp vesicles, giving the flesh a caviar-like appearance. While it is typically -, there is a naturally occurring - fleshed form of finger lime known as var. sanguinea. In the wild, finger lime is genetically very Typically green-yellow in colour, diverse, with and fruit varying in size, shape and seediness, with the largest palette of finger lime can also be crimson, colours of any fruit. and – with the colour of the pulp also varying. Today, there is virtually no wild harvest. Commercial plantings occur predominately in the species’ natural reach, although there are a few plantings along the coast. Fresh finger lime is used as a garnish and anywhere that The industry is growing, but remains small. Some growers produce finger lime along with other fresh or lime might be native foods, while others grow a range of citrus products. used. It is also used in a range of pharmaceutical and nutraceuti- Finger lime production sits around 10 tonnes per annum, but is expected to increase as demand cal products. for premium grade fruit currently outstrips supply. Finger lime grows naturally in More than 50 per cent of finger lime production is currently exported to Europe and Asia, where sub-tropical rainforest along the demand is growing rapidly. Access to the United States market is currently being sought and border of south-east demand is expected to be strong. Queensland and New South Wales, and is one of the Growing conditions traditional foods of Aboriginal The volume and quality of finger lime is much more consistent these days, due to the move away communities in these regions. from wild harvest and the development of grafted which produce high quality, uniform All finger lime traded in fruit earlier and more consistently than seedlings. Australia is cultivated rather Seeds from a particular shape and colour fruit will not necessarily produce the same type than wild harvest, with com- of fruit. Therefore all commercial trees are grown on specially selected that mercial plantings mainly within have different characteristics including tolerance to a range of soil, disease, pest and climatic its natural reach. conditions.

RURAL INDUSTRIES R&D CORPORATION industry overview 1 focus on: native foods R&D

NUTRITIONAL INFORMATION

(per 100 grams (per 100 grams dry weight) fruit frozen) Green finger lime Pink finger lime Energy 144 Kj Zinc (Zn) 0.85 mg Zinc (Zn) 0.78 mg H20 - Magnesium (Mg) 139.5 mg Magnesium (Mg) 111.1 mg Protein 1.6 g Calcium (ca) 352.8 mg Calcium (ca) 334.2 mg Total fat 1.0 Iron (Fe) 7.3 mg Iron (Fe) 3.7 mg Total saturated 0.2 g Selenium (Se) 0.0 Selenium (Se) 0.0 fatty acids Carbohydrates 1.3 g Phosphorus (P) 167.0 mg Phosphorus (P) 141.8 mg Sugar (total) 1.2 g Sodium (Na) 11.1mg Sodium (Na) 8.7 mg Fibre - Potassium (K) 1459.6 mg Potassium (K) 1242.6 mg Manganese (Mn) 139.5 mg Manganese (Mn) 111.1 mg Copper (Cu) 0.7 mg Copper (Cu) 1.3 mg

Molybdenum (Mo) 10.4 µg Molybdenum (Mo) 8.3 µg K : Na 131.5 K : Na 142.8 Finger limes on the tree These have usually been registered with Australian Registration Authority (ACRA) and grown for several years to ensure they are producing a known quality of fruit before being sold through selected reputable nurseries. FLAVOUR PROFILE

Like all citrus varieties, finger lime prefers well-drained soils. It is highly susceptible to wind and sunburn so windbreaks should be established prior to planting. ...Aroma of fresh Trees are slow to establish, but removing fruit for the first 2-3 years has proven to be beneficial to tree growth and establishment. Trees also respond well to regular pruning, if done zesty citrus with correctly. a hint of cooked Harvesting citrus... Grafted finger lime trees begin producing fruit in the third year, but quantities remain limited until the fifth or sixth year, when they can produce up to 20 kilograms. Taste is citrus, tart Trees generally only bear fruit every second year, although this can depend on climatic conditions and cultivar. This also has an impact on when different varieties mature, although this with some is generally between December and June. astringency and Fruit is selectively picked every 10 days, by hand as finger lime is very delicate and susceptible bitterness... to skin damage. Around 50 per cent of the harvest ends up as second grade or processing fruit. Fruit needs to be ripe when picked, as it does not ripen off the tree, cannot be picked when wet [Finger lime (red)] and the field heat needs to be removed as soon as possible. has slight Storage Once harvested, finger lime has a 4-5 week shelf-life if stored in a cool room. fermented notes... As with other citrus, care must be taken to prevent chilling injury, so fruit should not be stored below 8°C. Whole finger lime or the pulp can be snap frozen and stored for 6-12 months and thawed without loss of shape or flavour. Food uses Finger lime pulp is unique with separate that resemble caviar. Sometimes referred to as crystals, these are compressed inside the fruit and burst out when the fruit is opened. (continues overleaf)

RURAL INDUSTRIES R&D CORPORATION industry overview 2 focus on: native foods R&D

(from previous) In the wild, skin colour can range from yellow-green to GROWING REGIONS crimson, purple, and black, and the colour of the fruit inside also varies. Pulp colours of green, yellow, red and pink have all been recorded.

The attractive colours and caviar-like appearance make finger lime popular as a garnish, while its taste also sees it used in restaurants in seafood dishes and desserts, paired with Asian food or added to salads.

Described as having a refreshing citrus, lime flavour, it is also used in dressings, jams and sauces, cordials and cocktails and can substitute wherever ordinary lemon or lime is used.

Dried ground finger lime is also used in dukkah. Health benefits and other uses Finger lime is beginning to be used in a range of pharmaceutical and nutraceutical products.

There is little research available on the health benefits, and further research Source: Crop Industries Handbook is needed into this and other uses.

For more information This fact sheet is one of a series summarising Native Foods R&D from 2007 to 2012. In a partnership between government and industry, the Rural Industries Research and Development Corporation (RIRDC) and Australian Native Food Industry Limited (ANFIL) are working towards an innovative, profitable and sustainable Native Foods industry.

Australian Native Food Industry Limited (ANFIL) was The Rural Industries Research & Development formed in 2006 and is the peak national body which Corporation (RIRDC) is a statutory authority represents all interests in the rapidly growing Australian established to work with industry to invest in research native food industry. ANFIL has taken the lead in and development for a more profitable, sustainable and working with industry, governments and other dynamic rural sector. organisations to determine and prioritise research and market development strategies to progress the industry. Rural Industries Research & Development Corporation Phone: 02 6271 4100 web: www.anfil.org.au email: [email protected] email: [email protected] web: www.rirdc.gov.au Australian Native Food Industry Ltd 3866 Channel Highway Woodbridge Tasmania 7162 Australia

Disclaimer: Whilst every care has been taken in preparing this article, neither RIRDC nor the authors accept any responsibility or liability for decisions or actions taken as a result of any data, information, statement or advice, expressed or implied, contained in this article. Readers should make their own detailed inquiries and obtain professional advice before making any commercial decisions based on information contained in this article.

ISBN: 978-1-74254-731-2 Pub. No. 14/114

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