Australian fingerlimes are becoming increasingly popular with restaurateurs according to grower Ian Douglas, who grows fingerlimes full of ‘lime caviar’ pearls around Queensland’s Scenic Rim. “Demand has probably doubled in the past year, and has been keeping pace with increased production,” he says. “Our number one export destination is top chefs located in France, followed by boutique local markets.”
There are around 20 different commercial varieties, and of those a handful stand out to chefs, according to Mr Douglas, who took up growing fingerlimes when he retired from his 50 year career as a barrister six years ago. “Rainforest Pearl is a good early variety, which finishes picking in about mid-March. We have two main varieties though, Emerald and Byron Sunrise, which should finish in about the first week of June.” Champagne, named for its pearly pink champagne colour, is another variety that ‘freezes well’ and attracts interest. “This season has been fairly poor because heat and rain have affected production though. The only Rainforest Pearl variety available is from Pemberton in Western Australia, where they grow about 200 trees,” says Mr Douglas.
When it comes to exports Mr Douglas says there is a problem, as governments don’t provide the same level of assistance as they do to larger crops, and many large markets including India and China remain closed due to misrepresented fears about fruit fly affecting Australian fingerlimes. “We export to the EU and the UK, Singapore and Hong Kong but can’t get into major world markets, even New Zealand. They look at us and say it’s citrus so it carries fruitfly,” he says. “We don’t have any political or economical clout to convince others, but the New South Wales Department of Primary Industries has done the work and is convinced that fruitfly is not a problem with fingerlimes.”
Negotiations are underway with Russia to open up another country to imports, according to Mr Douglas. Despite the untapped potential, he says prices remain good for the premium product, which he sends to one of Australia’s only 3-hatted restaurants, Attica, as well as many eating spots famous for their use of outstanding produce, such as Flying Fish and The Bridge Room in Sydney, and Wasabi, Berardos and Bistro C in Noosa among others.
Fingerlime seconds are also being used to create boutique premium products such as jams and marmalades, beer and other products.
For more information
The Lime Caviar Company
Phone: +617 5544 1232 / +61417373073
E-mail: info@limecaviar.net
Website: www.limecaviar.net
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