We first tasted fingerlimes, an Australian native, as a side to shucked oysters. The fruit looks a bit like a green chili, with a thin, green citrus skin. The insides look a bit like caviar – but with a lovely tangy citrus flavor.
The second tasting was in a jam that accompanied an after dinner cheese plate at the Commercial Hotel in Boonah. We thought at first that it was Fig and Lime; the waitress didn’t know where the hotel got it from, but suggested that we try Poppy’s store across the road the next day. We duly did that, but they didn’t stock it and didn’t know of it. By chance another customer in the shop was one of the owners of the hotel (or the chef – we’re not sure) and butted in to let us know that firstly, it was fingerlime jam, with black peppercorns to give it the added zing, and that a lady up the street had a fingerlime tree and made the jam each year: he obtained a couple for the hotel. He also told us that fingerlimes grew in a fairly limited range in north eastern NSW and southern Queensland.
Googling fingerlimes told us that there was a plantation and outlet at Wollongbar so we accordingly planned our journey home via that town. After a long and winding descent through the Gold Coast hinterland, we by chance noticed a sign on a road side stall outside a farm advertising fingerlimes amongst other fruit and vegetables. Fingerlimes were out of season, but we bought up most of their stock of fingerlime marmalade, produced by Rainforest Foods of Byron Bay!