Oca Sunrise Potatoes
Sunrise oca can be used in a fashion similar to that of potatoes and other root vegetables, however unlike potatoes they can also be consumed raw.
Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Red Finger Limes
Inventory, lb : 0
The name Finger lime comes from the appearance of the fruit, which is long and skinny, and grows no more than three inches. The skin of red varieties can appear greenish-brown, pink, or maroon. Inside, the crystal juice vesicles are pink or bright red. The crystals remain intact until they are bitten into and then burst open. The taste is a mixture of more traditional limes, lemons, and grapefruit.
Red Finger limes are available year-round with peak season in the fall through winter months.
Finger limes are a type of microcitrus native to Australia, with the botanical name Citrus australasica. They are unusual in that the flesh looks like tiny pearls or crystals. Some have even called it citrus caviar. Finger limes come in several varieties, and appear very diverse when growing in the wild. Red types include Sanguinea, Blunobia Pink Crystal, Judy's Everbearing, and Pink Ice.
Red finger limes contain folate, potassium, and Vitamin E. They also contain three times the amount of Vitamin C found in a mandarin orange.
Finger limes can be used like other limes in terms of flavor. They go well with seafood and in desserts, and can also be used for sauces and jams. Use them to top oysters, sushi, fruit salad, or ice cream, or add them to vinaigrettes. Choose finger limes that have bright, unshrivelled skin. To get at the flesh, cut them in half and squeeze up from the bottom of the fruit. They store best in the refrigerator wrapped in plastic for no more than two weeks.
Finger limes have only recently become popular, but have been used for a long time by native Australians for food and as medicine for infections. Demand has grown in Australia and internationally over the past ten years because of its unique traits, especially in the restaurant industry.
Finger limes are native to the Australian rainforest. They have long been used by Aboriginal peoples, but were threatened by European settlers brush clearing methods. Some trees survived, and are now being used to commercially produce finger limes for Australia and the wider world. Most finger limes still come from Australia, although there are a few growers in the United States.
Recipes that include Red Finger Limes. One is easiest, three is harder.