Finger Lime [01.14.2011]
The Finger Lime originates in Australia where it is a common bushfood and is often pickled or made into marmalade. In recent years has been grown and cultivated in California. Here, the Finger Lime is available from October through mid-January.
The fruit itself is cylindrical in shape, resembling a gherkin with a typical citrus peel and comes in numerous colors - yellow, orange, red, purple, black, brown and most often green. It is commonly referred to as "The Caviar of Citrus" due to the numerous sphere-like juice vessels contained within. When bitten, the firm spheres pop in your mouth releasing an intense burst of tangy citrus juice. Finger Limes are often used as a garnish on sashimi, but as you can see below, I have implemented its use in a dessert.
Key Lime "Pie" [01.30.2011]
This plated dessert consists of crumbled graham cracker crust, key lime mousse, meringue, finger lime and rhubarb gelee. The dessert is light - sweet yet tangy, but you get a punch at the end when you bite into the finger lime. I think it's a nice little surprise for the unsuspecting.
As you may be able to tell from my recently redesigned banner and page, I am really happy about how this photo came out. It's clean and sharp and I love the contrasting pink and green colors.