Slim citrus pods that look ordinary until you slice them — tiny pearls of lime burst out like roe, popping between the teeth. The chef's bar staple. Scatter over oysters, scallops, ceviche, champagne.
Ripening & storage
Non-climacteric — eat as-is- Ripeness cue
- Skin firm with no soft spots; faint citrus aroma at the cut end.
- Storage
- Fridge for 2–3 weeks in a sealed container.
About Caviar Lime
Caviar lime (Citrus australasica) is a slow-growing native of the subtropical rainforests of eastern Australia, used by Aboriginal communities for thousands of years and only commercialised in the late twentieth century. Today's commercial production runs from northern NSW and Queensland to small specialist groves in California and Sicily.
What sets it apart isn't the skin (green, red, yellow or black depending on cultivar) but the flesh — instead of segments, the interior is packed with hundreds of tiny round pearls of lime juice that hold their shape until pressure releases them. Slice the slim pod across the middle, squeeze gently, and the caviar-like pearls extrude onto the plate.
The flavour is bright, bracing, bracingly limey — concentrated essence rather than diluted juice. Best with raw seafood, on cocktails, scattered over carpaccio, or stirred into champagne in place of sugar. Keep refrigerated; pods last 2-3 weeks sealed.
How to eat
Below are the general steps that work across most kitchens. The description above is the source of truth for any cultivar-specific detail — cross-check before you cut.
1. Check ripeness
Use the cues in the description above. As a rule, exotic fruits do most of their ripening off the tree — give them a day or two at room temperature if they feel firmer than expected.
2. Wash and chill
Rinse under cold water, pat dry, and chill before serving. Cold flesh holds shape better when sliced and brings the aromatic notes forward.
3. Cut, scoop or peel
Follow the technique described above. If in doubt, halve crosswise with a sharp knife and taste a spoonful before committing to a full prep.
4. Pair simply
A squeeze of lime, a pinch of salt, or a drizzle of honey will lift almost any tropical fruit. Match strong cheese, cured meats or yoghurt for a board; keep flavours minimal when the fruit is the star.
From the Citrus family (kumquat, sumo): Squeeze a kumquat between finger and thumb before biting — it mingles peel oil and pulp on the first crunch.
Buy this fruit
Sourced ripe and graded by hand. UK next-day delivery on every order placed before the daily cutoff.