Recipes & Ideas

Cheese Platter 2

Finger limes are a brilliant way to spruce up your recipe repertoire. The individual varieties of this wonderful rain forest fruit provide you with deliciously different sweet and savoury flavour sensations that are exciting to look at and eat.

The possibilities are endless with Finger Limes. Read on for some quick and easy food ideas that everyone is sure to enjoy.

Spruce up plain yoghurt with a generous smattering of Finger Lime pearls and a dollop of honey for a great healthy snack. Sprinkle them over salads to give them a new layer of flavour and texture. Pop them in lunchboxes for a fun daytime treat – kids love the citrus bubbles. Cheese and crackers are always pretty delicious, but enter a whole new flavour realm when you have Finger Lime citrus caviar on the plate.

We are continually adding photos, recipes and ideas to our website and always welcome feedback and suggestions from fellow Finger Lime lovers.

Finger Lime & Seedless Lemon Syrup Cake


Finger Lime & Seedless Lemon Syrup Cake

Finger Lime & Seedless Lemon Syrup Cake

This cake is so unbelievably simple to make, yet is moist with a gorgeous Finger Lime and lemon flavour that appeals to everyone! If you don’t have any Finger Limes, just using lemons is fine too. This cake is seriously a winner every time.

Zest from two Rainforest Pearl Finger Limes (around 1 tsp)
Two tablespoons of finely grated lemon rind
Three tablespoons of lemon juice
3/4 cup (180ml) vegetable oil
Two eggs
One cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) sugar
Two cups (300g) self-raising (self-rising) flour
Finger Lime Frosting
Two Rainforest Pearl Finger Limes (or any other pink Finger Lime variety)
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
Tablespoon of boiling water

Preheat oven to 180°C (350°F)
Place the oil, eggs, rind, lemon juice, yoghurt and  sugar in a bowl and whisk to combine
Sift over the flour and stir until smooth
Pour the mixture into a greased 24cm ring tin and  bake for 35 minutes or until cooked when tested with  a skewer. While the cake is still hot remove from the tin and place on a plate.
To make the lemon frosting, gently stir together the sugar and lemon juice. Once mixed through, gently squeeze your Finger Limes into the bowl and gently stir through. Spoon over the cake and allow to set. Serve warm.


Finger Lime Drinks

Kids bored with water? Try adding a squeeze of lime or watermelon juice and some Finger Lime pearls. It satisfies their quest for a drink with flavour and watching the bubbles float around before they pop in their mouths keeps them entertained!

Finger Lime Cocktails are not only an amazing taste sensation, but they look fantastic and are a great conversation point.

When we have friends over, we especially love making drinks that feature our beautiful Finger Limes. Sometimes it is as simple as breaking one in half and adding the citrus caviar to a nice cold beer or glass of bubbles, but nothing beats a Finger Lime daiquiri or champagne cocktail at a party!


Champagne Bliss

Champagne with Finger Lime Pearls

Sugar syrup
Five Finger Limes (preferrably Rainforest Pearl or another pink flesh variety)
One bottle of very cold sparkling wine or champagne

Champagne with Finger Lime Pearls

Add 10ml of syrup to each champagne flute (less or more to your taste) cut each Finger Lime in half and squeeze approximately  half into each glass. Gently add your sparkling wine or champagne and watch the gorgeous display of bubbles swirling around.  Salute!




Finger Limes with Oysters 

oyster row

Oysters with Finger Lime

This is the ultimate combination where two fantastic ingredients complement each other perfectly.

You will need:

1 dozen fresh oysters
6 Finger Limes – Emerald or Rainforest Pearl variety
1 seedless lemon cut into small wedges

Cut your Finger Limes in half (widthways) and gently squeeze the pearls into a small bowl. Remove any seeds and set aside.

Clean and prepare your oysters then place onto a serving platter. Using a teaspoon, sprinkle the Finger Lime pearls on each oyster. We generally use between half to a full teaspoon on each oyster depending on their size – you may like to use more or less.

Add a couple of lemon wedges to the plate. This is purely optional, however a few light drops of freshly squeezed lemon is also a wonderful addition to this simple dish.

Cover and refrigerate until ready or serve immediately.

White Chocolate, Pistachio & Finger Lime Slice


White Chocolate, Pistachio & Finger Lime Slice

I love serving this slice to my friends and family – it’s luscious and the addition of Finger Lime bubbles cuts through the sweetness of the white chocolate. Totally addictive and moreish!

You will need:
125g butter,coarsely chopped
180g white chocolate (eating type), chopped
½ cup (110g) caster sugar
2 eggs
1 cup (150g) plain flour
½ cup (75g) self-raising flour
¾ cup (105g) coarsely chopped
roasted pistachios
¾ cup (135g) white Choc Bits
2 Rainforest Pearl or Pink Ice Finger Limes
1 tablespoon icing sugar
Preheat the oven to 160°C (140°C fan-forced). Grease a 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over edges.

Combine butter and chocolate in a medium saucepan; stir over low heat until smooth. Cool for 10 minutes.

Stir in sugar and eggs, then sifted flours, nuts and Choc Bits into chocolate mixture. Spread mixture into pan. Bake for about 30 minutes. Cool slice in pan before cutting. Dust with sifted icing sugar and Finger Lime pearls before serving.

Finger Lime Raita

Finger Lime Raita

Finger Lime Raita

Finger Limes are great with Asian food. This recipe is a delicious and cooling accompaniment to a fiery curry, adds another flavour dimension to spicy kebabs or is just a lovely dip to serve with toasted turkish bread. This is so easy to make and will keep in the refrigerator for up to three days. You’ll probably want to double the recipe!

You will need:
150g natural yoghurt
3 Emerald or Chartreuse Finger Limes
1/4 tsp Cumin (optional)
Salt & Pepper

Cut your Finger Limes in half (widthways) and gently squeeze the pearls  into a small bowl. Remove any seeds and set aside.

Spoon or pour the yoghurt into a mixing bowl, adding the cumin if you  wish.Gently fold in the Finger Limes, leaving approx 1 tsp aside.Try not to  over work the mixture as it can damage the pearls. Add salt and pepper to  taste. Spoon mixture into a serving bowl and finish it off with the last of  your Finger Limes as a garnish.


The Forest Floor by Martin Benn 

Isn’t this gorgeous?! Created by the amazing Martin Benn, Chef & Patron of Sepia Restaurant, this dish has a delicate sprinkling of Finger Limes and was featured on the 2014 season of Australian Masterchef.

You can get the recipe here:

The Forest Floor dish by Martin Benn  uses Boutique Citrus Finger Limes