Australian finger lime is one of the products catalogued in Slow Food’s Ark of Taste, our ambitious project that is collecting and protecting traditional products from around the globe that are at risk of extinction. Finger lime, which bordered the Ark in 2013, is a cigar-shaped citrus fruit that is indigenous to a particular region of the northeast coast of New South Wales and southeast Queensland.
The interior of the fruit is unique, as it contains no pith and the fruit itself is not organized into segments but small pearls that are reminiscent of a pomegranate. Its flavor is slightly sweeter than that of a normal lime. This fruit is not easy to find outside its usual zone of production, so for this recipe you can substitute it for regular limes.
Today the finger lime is hand-collected across New South Wales, where a co-operative of 15 producers has been formed. The future of the finger lime is threatened by intensive methods of agriculture, so we are working together with the producers to secure its future.
The caipirinha is the national cocktail of Brazil and is made from cachaça, lime, raw cane sugar and ice. It is a good simple cocktail, perfect for anybody who wants to try his or her hand at mixology without attempting anything too complicated. With its fresh flavor it is the perfect compliment to a sunny day.
1 finger lime (or a normal lime if you can’t get your hands on the finger variety), peeled
30 ml finger lime juice
2 tsp raw cane sugar (3 if using normal limes)
70 ml cachaça
150 ml soda water
Bar spoon (a barman’s spoon with a long handle. Failing that, a normal spoon will do)
Put the lime flesh into the glass and then add the raw cane sugar and lime juice. Muddle the mixture using the pestle. Now add the cachaça and crushed ice. Add the soda water and mix with your spoon. Decorate it with any remaining pearls of finger lime. Serve it and enjoy!