Not for your guac, marg or tortilla soup, a finger lime is a most unconventional citrus fruit. Native to the eastern coastal rain forests of Australia, this elongated, gherkin-shaped micro-citrus comes in a rainbow of shades: from green to yellow to pink to rusty red. Inside are tiny juice spheres that look like caviar but burst with lemon-lime flavor.
Use it: Cut the lime in half and scoop out the pulp, then take advantage of its texture and citrus pop by using it as a garnish for seafood and fish; as an accent for sushi and ceviche; as faux roe for oysters, whether atop a half shell or an oyster shooter.
Find it: Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com
– Ligaya FiguerasEditor's note: Harvest has closed.
INGREDIENTS
Half of a red bell pepper, 1?8-inch dice
Half of a yellow bell pepper, 1?8-inch dice
Half of a poblano pepper, 1?8-inch dice
Half of a red onion, 1?8-inch dice
1 Tbsp. freshly chopped parsley
1 Tbsp. freshly chopped cilantro
Juice of half of a lime
24 oysters (preferably from the Pacific Northwest)
9 whole finger limes
PREPARATION
• In a medium-sized bowl, combine the peppers, onions, parsley and cilantro. Stir in the lime juice and allow to marinate. (The Mignonette can be prepared up to 2 hours prior to serving.)
• Prepare the oysters: Clean the oysters in cold water using a brush. Shuck the oysters and place them in a large serving bowl filled with crushed ice.
• To serve, garnish each oyster with œ teaspoon of the Mignonette.
• Cut the finger limes in half or thirds, depending on the size. Gently squeeze the finger limes from the back, forcing the juice-filled cells, or “roe,” out and atop the oysters.
• Serve with cocktail forks.
This article appears in January 2013.