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Resembles a perfect minature lime with a flavor profile similar to the West Indian lime. The skin is thin and porous and can be eaten. Both the flesh and skin are a yellowish lime-green in color. 10-15mm size (3/8ths – 1/2inch). Approx 210 fruits/kg.
The flavor is intense, especially when compared to the Tahitian lime. 10g of desert lime has the flavor effect of 40g Tahitian lime. The pectin level varies some and may need some adjustment.
The desert lime is drought tolerant and the only member of the orange sub-family that can withstand severe drought and hot winds. It survives drought by shedding leaves and maintaining photosynthesis through its leafless grey green twigs. The leaves return when conditions improve. It is equally resistant to cold and can withstand temperatures to 130oF below zero.
The trees are relatively small and shrublike, and prefer heavy clay soils. They tend to grow in thickets. Flowering is from July – September, with fruit coming 10 – 12 weeks later (late spring – summer).A tree will bear 2 – 3 kg of fruit. Plant distribution is inland dry desert areas of Queensland, NSW and South Australia.
Botanical: eremocitrus glauca – closely related to the finger lime (mictrocitrus austrasica)
Uses: The whole fruit may be used in cooking and other than adjusting for its flavor intensity, it can be used in any standard citrus applications. The skin and seeds are not obvious.
Combination with other Indigenous Foods: Goes with: native pepper, lemon myrtle, native mint. Does not go with: lemon aspen, wild rosella, bush tomato/akudjura.
Other recommended combinations: chili, ginger, coriander, lemongrass.
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