Wild Finger Lime has conducted research in the Australian
restaurant industry and in selected export markets to establish
which is the most desired variety to ensure they supply not only
premium quality fruit but also a variety which is enticing to a wide
range of consumers.
The Finger Lime tree is difficult to
reproduce in a commercial environment. Without the expertise to to
select suitable root stock and budwood, it is difficult to create
healthy young trees that arenít overly susceptable to the likes of
collar rot, citrus borer and severe die back as they grow to
maturity. All these diseases, although manageable, can affect the
quality and quantity of fruit the tree can produce in its life
Wild Finger Lime has created a virtual mini rainforest and grows
their native finger limes amongst other native species. As the plant
thrives in itís natural habitat, and is not suited to broad acre
farming, it stands to reason that in itís natural environment the
tree will thrive and produce excellent crops year in year out. Trees
fruit from December through June. The Australian Finger Lime Growers
Association ensures that the member growers adopt best practices in
producing high quality finger limes in the region.
Limes are ideal with any seafood, Thai, Malay, Japanese,
salads,cocktails, dressings, and desserts. Occasionally ĎBí Grade
fruit is available in limited quantities for value added products
such as chutneys, jams and other condiments.
After carrying out consumer research, Wild Finger Lime has
selected and listed the following varieties. The most important
criteria is taste, appearance of the pulp and texture of the skin.
Our fingerlimes are packed in 2KG boxes and pre cooled to 4-6
degrees celsius, we recommend that they are maintained at this
temperature throughout the cool-chain. Quality is of paramount
importance to Wild Finger Lime.
following are the preferred varieties:
Rainforest Ruby 1
Rainforest Garnet 1
Rainforest Jade 1
Rainforest Jade 2