Description: Micro citrus australasica originally comes from Australian subtropical and dry rain forests. Recently popularized as a gourmet bush food in the 2000s, its production recently started in Reunion Island. Like the sturgeon eggs, agglutinated small balls burst in mouth revealing an explosion of notes of citrus, lemon and grapefruit.
Nutrition: Like its lemon and other lime siblings, it has strong antioxidant properties and counteract the action of free radicals.
How to use: There are many ways to use caviar lime. One should be patient when working on it due the high quantities of beads that compose each pocket of the fruit. Like a vanilla pod, cut the lime in 2 in the length and use a spoon to collect the beads. It goes well along with grilled seafood and oysters. It is also used in sauces and processed into jams. Its small beads are more and more used in new generation creative cocktails.
How to store: Like other limes and lemons, it is better stored in the crisper compartment where humidity maintains its freshness. Caviar limes can be stored up to 3 weeks in these conditions.