lemon caviar
(Microcitrus australasica)
 
Lemon caviar, also called citrus caviar or Citrus caviar, comes from Australia and has the shape and size of a finger. The rind can be green, orange, yellow or red, depending on the type. It is a fruit with small juicy pearls, similar to caviar in size and texture, and a distinct forest aroma. Pearls range from white, pink, lime green and yellow. When you bite into the caviar lemon pearls, they will burst in your mouth, releasing their lime flavor.
 
how to consume
Cut the fruit in half and remove the lime pearls with a spoon. The rind is not edible. It is particularly appreciated as an accompaniment to seafood, due to its visual resemblance to caviar and its fresh effect in the mouth. They are also used in jams, sauces and salad dressings. Caviar lemon is a great substitute for regular lemon.
 
Harvest
Once ripe, harvest and keep in the fridge and consume within a few days.
 
main nutrients
Folic Acid, Potassium and Vitamin C.
 
Curiosities
Lemon caviar has been used for thousands of years by Australian aborigines. There is documentation that indicates that it began to grow without human intervention. The caviar lemon tree bears fruit from December to June. It is a fruit that grows in its natural habitat and does not adapt to large-scale production.
 
With an excellent flavor, its "little balls" can be consumed in-natura, or used in countless gastronomic dishes, with emphasis on replacing animal caviar.
 
Very ornamental plant, it produces a beautiful scented flowering and a small foliage with small thorns that enchants. Easy to grow, should be planted in full sun. It can be grown easily in pots.