One of the most interesting Aussie bush fruit that I was introduced to last year at Fins Restaurant in Kingscliff, is Finger Lime. It is an ugly looking finger that when you squeeze, spurts out little juicy, citrussy spheres which burst in your mouth. I liken the texture to caviar, but with a sweet, tangy, fresh flavour.
Last week our good friends, with finger lime orchards sent us down 2kgs. Most were packed into the freezer so we can enjoy them year round, but the rest are looking tempting on my kitchen bench.
|Baked Fish Parcels with Pomegranate|
and Finger Lime Salad
The fish is laid on a large sheet of baking paper and seasoned with lemon juice, seeds from a finger lime, a glug of olive oil and a bay leaf, then wrapped tightly in the paper and baked for 10 mins. The Pomegranate Salad was a fresh addition with baby spinach leaves, celery, spring onion, parsley, coriander, pomegranate seeds and finger lime flesh with a light olive oil and lemon juice dressing.
|Kaffir Lime Pannacotta with|
Finger Lime Syrup