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Bushfood Association BUSHFOOD Images Graeme White Native Limes Queensland Bushfood Association BUSHFOOD Images Graeme White Native Limes Finger lime (Citrus australasica) Round lime (Citrus australis) were, until recently, classifi ed under pressure from the teeth to provide a the genus Microcitrus due to the welcome refreshing sensation on the E XOTIC Citrus species were relatively small size of their fl owers and tongue. With a little initial pruning, the fi rst introduced into Australia in 1788 fruit but now have been re-classifi ed as Finger Lime forms a compact shrub in the by members of the First Fleet, however true Citrus. garden but being quite prickly it is a bit it was not for another 100 years that Of the four rainforest species, two of a challenge harvesting the fruit. This is colonial botanists had `discovered’ that occur in South East Queensland. They where a pair of long handled BBQ tongs there were several species of Citrus are the Finger Lime (Citrus australasica) comes in handy. indigenous to Australia. Aborigines have and the Round Lime (Citrus australis), The Round Lime, occurring on the traditionally included native citrus fruit also known as the Gympie Lime or by its drier margins of the Araucarian vine as part of their diet for thousands of Aboriginal name, Dooja. forests from Brisbane north to Gympie, years, however the European settlers only The Finger Lime is found in the wild is the most vigorous of the native citrus, started to recognise their potential during from the Northern Rivers district of New growing to a small, bushy but thorny the mid 19th century and began using South Wales to Mt Tamborine and is tree, to about 5m in cultivation. This the strange fruit to make jams, cordials probably the best known of the native species fl owers in spring, then between and desserts. limes. The fruit is unusual in a number of March and April bears golf ball sized fruit There are in fact six native Citrus respects, it is fi nger shaped, or cylindric- with rough thick skin. The fruit contains species, four of which occur in the fusiform to be more precise, and the pulp rainforests of the east coast from Cape of the fruit can vary in colour from yellow a pleasantly acid juice, dryer than the York to northern New South Wales. The to green to pale pink through to crimson Tahitian Lime but the zest is full of fl avour other two are unique members of the and has the unique characteristic of due to the presence of abundant aromatic citrus family (Rutaceae) in that they are having separate juice vesicles that have oils, making it the most adaptable of the the only ones that naturally occur in a the appearance of caviar. When eaten native limes in the kitchen. semi-arid environment. Native limes these vesicles burst pleasantly at slight Both species will adapt to a wide range of soil types and will fruit well in semi- shade, although they will produce a more Selection of native limes. prolifi c crop in full sun. Growth should be encouraged in spring, not autumn, by applications of an organic fertiliser in late winter or spring that will also minimise insect pest predation. For optimum fruit-set water these trees regularly from late winter through to summer. Their growth habits make them a sanctuary for small birds, and being of the Rutaceae family, they attract several species of the magnifi cent swallowtail butterfl y. 72 STG – Issue Twelve www.stgmagazine.com.au Wild Dooja Lime Cream Rice with Wild Dooja Lime Jelly Cream Rice 1 ½ cups boiling water 1 cup jasmine rice 3 fresh Tasmanian Pepper leaves or 1 teaspoon ground leaf 1 cup milk The other two northern rainforest Native limes are all slow to establish 1 can condensed sweetened skim milk limes are the Mount White Lime (Citrus from seedlings but there are grafted ½ cup Dooja Lime pulp garawayi) from Cape York Peninsula and selections of the more popular species 100 grams candied ginger pieces the Russel River Lime (Citrus inodora), available. While they are more expensive, sliced thin which grows in lowland rainforest at the they will bear fruit in 1 or 2 years as foot of the Bellenden Ker range, not far opposed to 5 or 6 with seedling stock. Add rice to boiling water, turn heat to from Cairns. Both species are rare in their low and simmer 10 minutes. Be aware that there is a number of native habitats and specimens can be Add other ingredients, bring back to native lime hybrids on the market. While diffi cult to obtain. boil and turn off. Put lid on saucepan they may be interest ing specimens in Native citrus that occur in semi-arid and leave for 20 minutes. themselves, they are not true bushfoods Remove whole pepper leaves, spoon regions are the Desert Lime (Citrus in the original sense. rice into glasses and set aside. glauca) and the recently described, Citrus Australian indigenous foods, while gracilis, from near Humpty Doo, the sometimes reminiscent of ‘traditional’ Northern Territory. The Desert Lime is an Dooja Jelly extremely popular and versatile bushfood foods, have their own unique Zest and juice of two Dooja Limes with its refreshing tangy taste. characteristics and fl avours that we need ¾ cup water to learn to accept and appreciate – Plants are readily available and are ½ cup sugar an ideal choice for the drier areas but it only then can we develop a truly 1 gelatine packet (10 grams) is doubtful that they would do well in a Australian cuisine. humid coastal environment. Enjoy the Wild Taste of the Rainforest! Place water, sugar, lime juice and zest into a saucepan and bring to the boil. Turn off heat and allow to cool slightly, then add gelatine and stir. Strain jelly through a tea strainer and pour jelly on top of rice in glasses. Use a teaspoon to place strained zest on top of jelly as decoration. Top with a piece of candied ginger and an Aussie Violet fl ower (Viola banksii). www.stgmagazine.com.au STG – Issue Twelve 73 .
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