Joe recently came across some “Finger Limes” – a elongated colorful citrus fruit, native to Australia. When cut open (either longwise or down the middle) you find yourself faced with tons of caviar-like beads. Put a little bit of pressure on the skin and these beads are loosened up & begin to spill out. If you eat these plain, they are very tart and explode in your mouth. They are often used to garnish seafood dishes, used in cocktails, to make marmalades, butters, sorbets, or even pickled!
For the finger limes we squeezed them over pan seared day boat scallops with minced red & orange bell peppers. It would be great for an hors d’œuvre at a wedding or bridal shower.
(i have to google hors d’œuvre every single time)
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