Advent Day 12
Well this is interesting! Kumquat and finger lime?! I have had a kumquat tea from Lupicia once, but I’ve never come across a tea with finger lime! I am partial to finger lime and have had two small trees in pots for years. The larger one that has not been a good producer of fruit is now covered in blossoms at the moment, so I have hope it may be catching up with my prolific tree. We moved in the fall, so perhaps it likes the new yard better. I also grew up with my grandma having a kumquat tree in the back yard and often snacked on those as a kid.
This has a light juicy citrus taste. The first couple of sips were powerful and then the tea mellowed out or maybe it was my tastebuds that did. I think I can pick out the sweetness and flavor of the kumquat peel mixed with the flesh of the fruit, but it lacks the tang the flesh has. The finger lime flavor would be hard to differentiate with a regular lime. The difference is the fruit filled sacs inside the fruit are round balls instead of tubes with tapered ends. I had to look up what marula is… a fruit from Africa. Finger lime from Australia, kumquats are native to China… that is three continents. Not sure where the lemon peel and green tea are from to make the namesake five continents, but I like the concept. This is a nice enough cup that I’d try again, although I’d love to try it cold steeped if I came across it again.
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Wow, I consider myself fairly well-versed in fruits and veg but I’ve never heard of finger lime. Learned something new today!
Kelmishka I become intrigued with finger lime after learning about them from Masterchef Australia (it was quite the feat to watch from Canada many years ago) and now can’t wait for the day I get to try the fresh version. P.S. Dammann Frères Grand Goût Russe also has finger lime. :)
I haven’t heard of finger limes either. I wonder if they’re the ones used in Thai food. Sounds like an interesting tea!
I think finger limes are a fairly new introduction to places outside of and far from Australia. I stumbled across them about 10 years ago at a fancy grocery store and then tracked down trees. It can best be described as citrus caviar. You can squeeze the little balls of juice out of the limes (which grow in a long tube shape and are usually at the biggest the size of a finger) and can add them to all sorts of food and drink for a fun citrus pop when you crunch down on them. I haven’t noticed them having a unique lime taste.
The limes used in Thai food have been called Kaffir (although it’s coming to light that it is a racist term) and are starting to be called Makrut. It’s usually the leaves that are used in Thai food. I have two Makrut lime trees too, but they have never produced fruit, just plenty of leaves for cooking.
Thanks, that makes sense! Lime caviar sounds fun. I’ve never actually tried to cook Thai food but have had it many times from restaurants.
I have had a couple of teas with finger lime before, but I don’t remember which they were! I am thinking Dammann Freres or Lupicia?
Do you recall if the lime in the finger lime teas tasted different than regular lime, Ashmanra?
Wow, I consider myself fairly well-versed in fruits and veg but I’ve never heard of finger lime. Learned something new today!
Kelmishka I become intrigued with finger lime after learning about them from Masterchef Australia (it was quite the feat to watch from Canada many years ago) and now can’t wait for the day I get to try the fresh version. P.S. Dammann Frères Grand Goût Russe also has finger lime. :)
I haven’t heard of finger limes either. I wonder if they’re the ones used in Thai food. Sounds like an interesting tea!
I think finger limes are a fairly new introduction to places outside of and far from Australia. I stumbled across them about 10 years ago at a fancy grocery store and then tracked down trees. It can best be described as citrus caviar. You can squeeze the little balls of juice out of the limes (which grow in a long tube shape and are usually at the biggest the size of a finger) and can add them to all sorts of food and drink for a fun citrus pop when you crunch down on them. I haven’t noticed them having a unique lime taste.
The limes used in Thai food have been called Kaffir (although it’s coming to light that it is a racist term) and are starting to be called Makrut. It’s usually the leaves that are used in Thai food. I have two Makrut lime trees too, but they have never produced fruit, just plenty of leaves for cooking.
Thanks, that makes sense! Lime caviar sounds fun. I’ve never actually tried to cook Thai food but have had it many times from restaurants.
I have had a couple of teas with finger lime before, but I don’t remember which they were! I am thinking Dammann Freres or Lupicia?
Do you recall if the lime in the finger lime teas tasted different than regular lime, Ashmanra?