Caviar lime: The exotic fruit making waves in Canadian cuisine

Caviar lime, also known as citrus caviar, is a fruit that originates from Australia and has gained global popularity in recent years. Its pulp, reminiscent of caviar, impresses with its refreshing citrus taste and aroma. In addition to its striking appearance and flavour, this fruit boasts impressive nutritional properties.

Citrus australasica is a thorny plant, occasionally growing into a small tree, that naturally thrives in the subtropical and tropical regions of Western Australia. Its cylindrical fruits, resembling cucumbers, vary in colour but are most commonly green or purple. For a long time, they were valued by the Indigenous peoples of Australia for both culinary and medicinal uses.

European settlers were not as interested and often cut them down. However, in the early 21st century, caviar lime began gaining popularity in Europe and North America's restaurant menus. Its cultivation has since expanded to other parts of the world. The pulp of these fruits, made up of spherical, juicy beads resembling caviar, offers a stunning garnish for a variety of sweet and savoury dishes. In flavour, caviar lime is similar to lime.

Beyond being a tasty and attractive decoration, caviar lime is rich in vitamin C, which is crucial for the proper functioning of the immune system. It aids in iron absorption, strengthens blood vessels, and has anti-inflammatory benefits. The fruit is also a rich source of flavonoids, which protect cells from damage caused by free radicals.

Caviar lime is also a source of fibre and pectins, supporting the digestive system by helping clear deposits in the intestines. The pectins in caviar lime enhance intestinal peristalsis and prevent constipation. This fruit also contains other essential minerals, such as phosphorus, calcium, and magnesium, all necessary for strong bones and teeth and the proper functioning of the nervous system. Additionally, it is low in calories—100 grams (3.5 ounces) provide just 30 kcal.