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Forbidden Fruit: Finger Limes

I was nosing around the kitchen at the not-yet-opened Epic (112 W. Hubbard), and Chef Stephen Wambach had these really cool and at-the-moment not entirely legal fruits: finger limes. Squeeze one, and you release a flurry of caviar-shaped citrus niblets that you can use for dressing seafood or what you will.



Later in the evening at La Madia (59 W. Grand), we had an app of brasceola and squirted out finger lime squiblets all over it.



Finger limes are intense, exploding with bubbly tartness that complements fatty meat and, I’m guessing, fatty fish, like tuna.

They’re from Australia. Once they’re approved for sale in the United States, you will probably be able to get them for less than the current $40/lb price.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Totally COOL

That's funny. Does the price include sales tax? How would one find these things?

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What if the Hokey Pokey really IS what it's all about?

http://www.limeburst.com/

You can purchase mature trees for about $60.

wonderful photo..makes me want one now

squiblets!

great word!

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You can't unfry things, Jerri.

e-Mail to their N. American address bounced. I've forwarded it to their branch in Oz. Looks like they are/were available in the US as trees. Wouldn't *that* be a hoot?!

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

They're currently running a drink special at Prairie Grass Cafe in Northbrook called the In-Law, which incorporates the finger limes in a clever way. The drink is the creation of Dan Sviland, PGC's GM and mixologist . . .


In-Law Cocktail at Prairie Grass Cafe

In the glass is a shot of Corzo Reposado and adhered lightly to the side of the glass is some Hawaiian red salt. Atop the glass is a spoonful of finger lime pulp cells. You lick the salt, shoot the tequila and then eat the spoonful of crunchy lime caviar. It's a fun way to drink tequila (not that I need it to be more fun than it normally is ).

David's photos above are excellent but here's one more that helped me understand more about finger limes . . .


Partially-empty Finger Lime (after some of the cells have been squeezed out)

Just like with most citrus, there are individual sections that hold the pulp cells.

Not sure how long they'll be running this at PGC but if you're in the mood for a holiday antidote, this one certainly worked for me.

=R=

Prairie Grass Cafe
601 Skokie Blvd
Northbrook, IL 60062
847 205-4433

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Spit out the gum, sister!

Twitter: ronniesuburban

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni