L-R: Blood lime, desert lime, Sunrise lime, finger lime, all sublime!(I need a mobile phone camera that can take sharper close ups when the digicam is down south with its owner pruning trees at a friend's farm!)
Desert limes are my favourite. They look like shy nubile green raisins free of worry lines, bursting with a subtle sweetness that makes it too easy to … oops they are all gone now. Sunrise limes must be the fleshy Aussie cousin of kamquats. Love sinking my teeth into this fresh and healthy orb reminiscent of syrup-preserved mangoes both in taste and texture, sans carcinogenic nitrates. A blood lime looks like a very intense ruby red grapefruit that has been miniaturised and is not happy about it. It’s the only native Aussie lime of the four that tastes tart, but is still less acid than calamansi lime (which is FABULOUS with sambal belachan and fresh cockles!!!! but I digress). The leathery rind doesn’t have the rosy fragrance of the finger lime, but they’re about the same shade of earthy robust red, like the face of an Aussie bloke after 12 beers. I braved the cold wind and rain to get the lot from Mark and Vickie's Marvick Native Farms stall at Mt Claremont Farmers Market this morning (at the primary school at the corner of Alfred Road and Mongomery Ave in Mt Claremont) but they are not there every weekend so ring first to check if they will be there or in Fremantle markets that weekend. www.marvicknativefarms.com.au (c) 2009 Alexis Ee-Khem Aw | E: foodie@alexisaw.com
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