I have to start this blog post off with a BIG thank you to Chef Jason Bangerter, of Auberge du Pommier, for so generously sharing his discovery of finger limes with me. "Finger limes?" you ask. Well, so did I. Let me take you back to mid last week: I am a recently self-diagnosed Twitter-aholic and in this case my addiction has brought me all things new and exciting. I noticed a post about said 'finger limes' beside a note about their caviar-like flesh. Limes that look like caviar!! What?? I was instantly hooked and utterly intrigued. I had to know more and NEEDED to photograph them. Turns out these lovelies are from Australia, are teeny tiny (roughly the size of a small thai chili), and have flesh that looks, feels, and pops in your mouth just like pleasantly mellow, lime-y flavored caviar. After seeing Chef Bangerter's post, I immediately contacted him to find out where I could get my hands on them. As it turned out, he was pretty sure that he had the only ones in Toronto BUT he offered me a couple from his personal stash. I was delighted! and spent the rest of the day skipping around in my head, to avoid the inevitable embarrassment of actually skipping around downtown Toronto, of course. Once in my possession, I put off shooting these little gems for a few days, as I only had a few and was nervous about cutting into them. When I finally gathered up my courage and picked up my knife it turned out that there was nothing to be afraid of. All I had to do was slice them in half and give them a gentle squeeze, they willingly spilled their jewel-like secret for me.
Without further delay, here they are in all their glory: