Finger Lime Caviar Rose (pink) - Microcitrus australasica

The Pink Caviar Lime, or Microcitrus australasica with pink pearls, is an Australian citrus tree whose fruit contains a "vegetable caviar" for gastronomes, formed of juicy, crunchy pink pearls with a sharp, tangy taste. Compact, ornamental, and suitable for growing in pots, the caviar lime offers lovely, small, fragrant white flowers, followed by cylindrical fruits with aromatic skin that turn reddish-brown when ripe. Beneath this skin hides a treasure: translucent beads rich in flavour, perfect for enhancing fish dishes, desserts, cocktails, or tartares. It is not very hardy and usually grows in a container to be overwintered indoors.

The 'Caviar Rose' Lime is a selection of Microcitrus australasica or Citrus australasica, a small Australian citrus tree of the Rutaceae family. It is also known by the evocative name "finger lime" due to the slender, elongated shape of its fruits, resembling small gherkins or fingers. Native to eastern Australia, more precisely the rainforests of New South Wales and Queensland, it grows naturally in the understorey, in temperate, rainy, sheltered areas.
'Caviar Rose' is a horticultural selection known for its pink pulp, composed of small, juicy and crunchy pearls with a sharp, lemony taste and a slightly floral aroma. It forms a small, bushy and thorny shrub with an upright to slightly spreading habit. In open ground, it can reach 2 to 3 m in height with a spread of about 2m, while in a pot it remains more compact, around 1.20 m to 1.50 m. It bears very small, slender, evergreen leaves in winter (1 to 6 cm long), glossy green, with slightly crenate edges, which release a lemony scent when crushed. These leaves can be used as a spice, in the same way as those of kaffir lime or yuzu. Flowering occurs in spring, between March and April. Pretty pinkish buds give rise to small white flowers, sometimes tinged with pink, very fragrant, reminiscent of neroli and typical of Citrus. Fruit set can be quite slow, particularly in young plants, which take time to reach productive maturity. 
The elongated and slightly curved fruits measure between 4 and 8 cm long. Their thin skin turns reddish when ripe, sometimes purple, depending on growing conditions. Fruits can be harvested from October to December, when they begin to soften, and their colour deepens. The caviar lime begins to suffer from cold at 0 °C. It is a self-fertile shrub, meaning a single plant is sufficient for complete pollination and to ensure fruiting.

You can grow Pink Caviar Lime in pots or in open ground in regions with very mild winters; it will not survive temperatures below -3 °C to -5 °C. Frost-free overwintering is therefore necessary in most regions. Growing in pots also allows better control of watering, exposure, and drainage. In a pot, it will appreciate a good citrus potting compost, a light surface mulch, and an application of organic fertiliser in spring and summer. Prune after fruiting to encourage branching.

The pink pearls of the 'Caviar Rose' are a true gastronomic delight. They enhance a dish without overpowering its flavours. Highly prized in haute cuisine, this exceptional condiment is used in small touches, a bit like truffles. It elevates seafood (oysters, clams, scallops), raw fish (salmon or sea bream carpaccios), tartares, ceviches, and sushi, fruit salads, citrus or chocolate desserts, and even cocktails, for a festive and aromatic touch. Its rarity and seasonal nature make it a premium product, with prices that can reach several hundred euros per kilo fresh.
This small Australian lime will delight fans of unusual citrus trees!