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    Home » dishing the dirt

    By Amanda Smyth 13 Comments

    dishing the dirt on fingerlimes

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    Ever picked up a product in a shop and known it was a winner?  Last year I grabbed a bag of fingerlimes that were being grown sustainably by a local farmer and I knew instantly they’d be a hit.

    Coonowrin Fingerlimes are now in their second year of production and Tracy Mackle graciously agreed to be the first farmer off the rank for my series of interviews with local farmers called dishing the dirt.

    Fingerlimes, Citrus australasica, are an Australian native fruit, growing naturally in rainforest areas of  Queensland and New South Wales.  Now popular bush tucker, their citrus flavour, beautiful colour and caviar-like appearance have made fingerlimes a darling of chefs and cocktail artisans alike.  Tracy and her husband Gerard grow three varieties of fingerlime: red champagne, pink ice and chartreuse.

    Tracy cuts me a piece of her delicious lemon myrtle and fingerlime cheesecake
    Tracy cuts me a piece of her delicious lemon myrtle and fingerlime cheesecake

    In January, my readers helped me put together a list of what questions they'd like me to ask the farmers that I interview.  Thank you to those of you who contributed your ideas.  Tracy and I sat down with a piece of cheesecake and she answered your questions.  While we were chatting one of her boys emerged dressed in a mechanic costume and the other smeared play dough on the floor.  It was the kind of stop start conversation that only mothers seem to have, but Tracy answered your questions and we got the job done!

    quick and dirty: questions from readers

    have you always been a farmer?
    I was raised on my parent’s hobby farm.  We planted the fingerlimes four years ago.
    why fingerlimes?
    My husband, Gerard, and I have always had an interest in bush tucker, so four years ago when we were deciding on a crop to plant, fingerlimes were a natural choice.
    what’s the best way to store your product?
    They last 3-4 weeks in the fridge.  If you notice the outside skin starting to discolour, throw them in the freezer.  Fingerlimes defrost well and frozen fruit can be used in curries, drinks, marmalades and butters.
    how can consumers help primary producers?
    In our case, all our produce is sold through local fruit and vegetable shops and occasionally at markets.  Shop at local independent stores - they’re the people visiting the markets and choosing the best produce.
    what's your favourite way to cook with finger limes?
    My favourite way to use fingerlimes is in salads.  They're a great way of adding flavour to a salad; using fingerlimes has the added benefit that salads dressed with fingerlimes don’t become wet with juice.  While we were talking Tracy showed me a few other ways I hadn't thought to use them:

    Curries
    Split a whole fingerlime lengthways and put the whole fruit into a curry to impart a citrus taste while cooking.  Before serving, scoop the centre of the fingerlime into the curry and discard the skin.
    Homemade Ice Blocks
    Add fingerlimes to the bottom of ice block moulds, then blend mango and pineapple together and pour on top.  Healthy jelly tips!
    fingerlime and mango iceblocksCheesecakes
    This lemon myrtle and fingerlime cheesecake is the tastiest thing I put in my mouth last week!  Tracey recommends including macadamias in the biscuit crumb for a Queensland bush tucker trifecta!  You need this recipe!
    lemon myrtle fingerlime cheesecake

     

    Oysters with Fingerlime dressing

    I've been experimenting with fingerlimes in my own kitchen, and my favourite way to use them is a quick and tasty topping for oysters.  The little pink juice vesicles add great colour and a citrus pop when they burst in your mouth.
    fingerlime oyster dressing

    Ingredients:
    2 fingerlimes
    2 spring onions, white portion only finely sliced
    ½ teaspoon fish sauce
    ½ teaspoon sesame oil
    a dozen oysters

    Method:
    Combine all the ingredients in a small bowl.  Stir and allow to sit for five minutes.  Arrange the oysters on a bed of ice, top each oyster with the dressing.  Serve and enjoy.

    Unfortunately you won't be seeing Coonoowrin Fingerlimes outside the Sunshine Coast hinterland anytime soon.  Fingerlimes are proving such a hit, that local fruit shops are taking as much fruit as Tracey can produce at this stage.  Such a unique product was always going to be a winner.  

    even eaten fingerlime?

    have a quick and dirty question? I'd love to hear it!

    DISHING THE DIRT

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    Reader Interactions

    Comments

    1. Beth Mantle says

      February 13, 2014 at 9:08 am

      My mouth is watering! I used to work as an Education Officer at the Mt Coot-tha Botanic Gardens and every so often I would find a ripe fingerlime in the rainforest gully to share with the kids... I am so excited to see them becoming a "thing"! Now I need to find a supplier in Canberra so I can try out the tasty recipes!

      Reply
      • Amanda, Cooker and a Looker says

        February 13, 2014 at 12:43 pm

        I'm excited to see them becoming a 'thing' too Beth. Love clever people with new ideas. Tracy mentioned that she believes someone is selling frozen fingerlimes via mail order. If you can't find any locally it might be worth a web search? x

        Reply
    2. Nat | foodforlittlesouls says

      February 13, 2014 at 12:02 pm

      I have never tried fingerlimes - like Beth above I need to find someone in Sydney / wollongong region who sells them. They oysters look a winner.. My mouth waters imagining what it would taste like.

      Reply
      • Amanda, Cooker and a Looker says

        February 13, 2014 at 12:41 pm

        Hi Nat. Thanks for commenting. Tracy told me that she thinks there is a mob selling frozen fingerlimes online. Given that they freeze well, it might be worth investigating?

        Reply
    3. T'lia says

      February 13, 2014 at 1:34 pm

      Where abouts on the coast are they sold? I usually get my Fruit & Veg at Erbachers, but i'd love to try these!!

      Reply
      • Amanda, Cooker and a Looker says

        February 13, 2014 at 1:45 pm

        Hi T'lia, Tracy is selling her produce at Matildas, Vecchios and the Glasshouse Fruit Shop (the one next to the nursery on Steve Irwin Way). They're well worth tracking down. x

        Reply
    4. dad down under says

      February 13, 2014 at 1:49 pm

      They photograph really well don't they, very pretty things. I found them in a little organic veg shop in South Melbourne Market. Look forward to more dirt being dished.

      Reply
      • Amanda, Cooker and a Looker says

        February 13, 2014 at 1:54 pm

        Fingerlimes are ridiculously good looking! I've heard of people adding them to their sparkling, but nothing goes in my champagne flute except champagne!
        Have lots of fabulous farmers lined up Dad Down Under. Hope I manage to convey what interesting and passionate people they are.

        Reply
        • dad down under says

          February 13, 2014 at 1:59 pm

          I'm sure you will : )

          Reply
    5. Dawn Pereira says

      February 23, 2014 at 6:37 pm

      Would love to try fingerlimes as I love that citrus taste in food. I can imagine that they would taste superb in curries especially in a fish curry, even better than using kafir lime leaves.

      Reply
      • Amanda, Cooker and a Looker says

        March 01, 2014 at 11:03 am

        Agree Dawn - I've frozen some to try in my next curry.

        Reply
    6. Helen R says

      September 28, 2014 at 9:05 am

      I have actually tasted these coonowrin finger limes and have become a fan. We popped them in a salad and the flavour was fantastically "fresh". More please.

      Reply
    7. Jacqueline Buckett says

      March 24, 2022 at 4:09 pm

      Hi Tracey. Love the look of the finger lime cheesecake. Do you have a recipe you are willing to share?

      Reply

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