The caviar lime, originally from Australia, is gaining traction in high-end culinary circles in Brazil. This fruit, related to the Sicilian lemon and Tahiti lime, belongs to the Microcitrus genus, differing from the common lemons found in Brazil. It features an elongated shape and contains small spheres resembling fish eggs, hence the moniker "caviar." These characteristics make it a sought-after addition to refined dishes.
In Brazil, cultivation presents challenges despite some adaptation to the local climate. Débora Orr, a producer in Cerquilho, São Paulo, began growing caviar lime in 2005. She notes, "When I saw the product, I went crazy. It makes perfect sense for my audience, for my clients, within our haute cuisine segment." Currently, she manages 300 trees, each yielding less than 1 kg annually. "Based on so many years of management and care, it produces very little. So, it takes a while to really pay for itself," she explains.
Maintaining caviar lime crops incurs high costs. Bokashi, a fermented organic fertilizer, is essential, with each tree requiring about 5 kg monthly at US$0.39. Irrigation is necessary thrice weekly, and soil moisture is managed using mulch from brachiaria grass and shredded hay. Intercropping with species like basil and chives enhances soil health. Annual pruning is crucial for productivity, shaping the plant to ensure equal light distribution.
In culinary applications, caviar lime offers a unique sensory experience. Its skin varies from green to purple, and its flesh ranges from white to red. The spheres burst in the mouth, delivering a distinct flavor. Débora describes the taste: "The flavor is milder and more refreshing. The spheres burst in your mouth as you bite into them." Chef Telma Shiraishi, a proponent of Japanese cuisine in São Paulo, appreciates its contribution to dishes. She states, "Caviar lemon is a very unique product. It adds texture, aroma, and citrus flavor, as well as giving an interesting visual touch. The name alone enhances the dish." Thus, there is potential for wider recognition of caviar lime in Brazilian cuisine.
Source: Abrafrutas
