Skip to main content

New to Me: Caviar Limes

By
When I interviewed a (fairly) local farmer who is growing coffee - yes, in California! - I took a look at some of his other products and ordered the one that was new to me: caviar limes. My box from Good Land Organics arrived yesterday and they are fantastic!


Also called 'finger limes' these are a micro-citrus native to Australia. They are referred to as vegan caviar because the flesh is similar in texture but has a distinct lime flavor. Like caviar, the tiny beads burst in your mouth; unlike caviar, the sensation is bright and citrusy versus dark and salty. Don't get me wrong, I enjoy caviar, too. But these limes are phenomenal. Think lime but multiply its intensity by fifty and add an herbaceous aroma. It reminds me of a Makrut lime. Sort of. If you can get your hands on any, try it and tell me what you think.

So far, I've used them in a cocktail. You'll see that recipe soon. And I'm hoarding the rest...until I can come up with a unique way to feature them. Stay tuned!
Labels:

Comments

  1. SaraSeptember 28, 2013 at 10:17 AM

    These are so cool! I really want to find them and try them out! :)

    ReplyDelete
  2. Kathy WalkerOctober 13, 2014 at 11:41 AM

    Oh wow....those sound tasty. I must go on a search....

    ReplyDelete
  3. JeffDecember 20, 2015 at 3:42 PM

    I'm afraid the spot prawns are unlikely in Minnesota, but I know I can get prawns. Never heard of caviar limes before, the search begins! Looks perfect with Champagne!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more