The Australian finger lime has created a buzz among chefs and mixologists for its caviar-like texture and flavorful pulp. The fruit also has captured interest among growers for its seemingly high tolerance to HLB.
On March 23, the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) hosted a half-day online symposium on finger limes to provide growers with an in-depth look at the fruit and its potential in Florida.
A take-home message from the symposium was there’s still much to learn about the marketability and profitability of the small fruit, which often is shaped like a finger. In California, where there is a small commercial industry producing the fruit, growers struggle with figuring out how to make money from it.
Read the full article on citrusindustry.net.
