Ingredient
Wild Limes or desert limes as they are sometimes known are just one of a few native Australian citrus species that grow throughout the country. They are grown in the semi arid and arid areas of New South Wales, Queensland and South Australia and are the quickest citrus tree species in the world to set fruit after flowering.
Wild Limes can be used where every Tahitian limes or lemons are used. Wild Limes are slightly smaller, don’t require peeling and can be frozen and thawed for later use. The fruit has been analysed as a very healthy food source, having three times the amount of Vitamin C compared to oranges. They were eaten by aborigines fresh from the tree, but many people tend to find the fresh limes rather sour and as such are more to make cordials, sauces, garnishes marmalades, pickles and chutneys.
The lightly bitter and very tart lime flavour suit sugar curing and Vic Cherikoff’s Wild Lime confit is versatile enough to be used in salads or with poultry as well as be featured in a wide variety of desserts. The Wild Lime Confit features either smaller limes or large limes or a combination of both depending on the season’s harvest.
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Other recipes with Wild Limes
My caipiroska is packed full of flavour because of the Australian wild limes
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Wild lime mayonnaise is my substitute for regular tartare sauce
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Freshly shucked oysters with the sweet and sour notes of the wild limes are a great combination.
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An Australian twist on the classic Cuban cocktail, the Mojito.
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