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Finger Limes - approx. 5 oz
Item #: FFL301
Our Price: $29.50
 
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3 units available

Description 

 

Finger limes are tiny, finger-shaped limes with a big burst of citrus flavor.

The pale green flesh of the finger lime takes the form of tiny, bead-like juice vesicles which have been dubbed "citrus caviar"; when scooped from the skin, they really do look like caviar.

Finger limes are 2" - 3" in length and are mostly seedless with the occasional seed occurring here and there. The outside skin of the finger lime is brown to maroon in color with green tinges on smooth skin.

This unique lime will certainly spark your creative juices: add to sushi, cocktails, salads or other menu items that benefits from an unexpected burst of citrus flavor and an eyecatching appearance.

Finger limes are shipped in a 5 oz clamshell containing 40 - 60 one-to-two inch long finger limes

Product of the United States

 

 

Recipes

Pork Loin with Morel and Ramp Stuffing
The morel-ramp stuffing is an intriguing departure from a regular bread stuffing. The stuffing makes an attractive design in the sliced pork. If fresh morels and ramps are out of season, using dried morels, reconstituted, and frozen ramp bulbs will work beautifully without compromising the flavor.

You will be pleasantly surprised at how good this pork tastes served chilled! It slices even easier when cold. It would be a good idea to make extra just for the leftovers.
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Thai Burgers
An aromatic, delicious Thai version of the classic burger. Be careful, it may become habit-forming.
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Mexican-style Seafood Cocktail (Coctel de Mariscos)
A cool, refreshing seafood cocktail is just right as an easy and elegant appetizer or light main course. Cooking time is minimal and once the basic seafood blend has been prepped, it takes just minutes to finish this light & flavorful seafood cocktail.

We used prawns, squid and tiny bay scallops, but you can easily substitute any of your favorite shellfish or fin-fish. Try using mussels, crayfish, baby octopus or chunks of firm-fleshed fish like cod or snapper for a different take on this simple seafood dish. The variations are endless – and isn't experimentation half the fun of cooking

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Morel Mushroom Tart
This is a spectacular "bring the house down" appetizer that can also be served as an entree. Either way, it's uniquely memorable. You can really simplify things if you purchase an excellent quality prepared dough.
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Summertime Caramelized Tofu Salad
This is a great summertime salad with a Pan-Asian bent. Don't be fooled by the exotic ingredients, the combination is refreshing, delightful and unforgettable.
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Chicken Satay with Peanut Sauce
This classic chicken satay may be cooked over charcoal or under a broiler, making it a year-long favorite. The dipping sauce is so good, you'd better make alot of it. you might be tempted to drink it! The aroma alone will make your mouth water. Makes 6 servings.
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Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.
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Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
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Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
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Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
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Marinated Mesquite-Grilled Scallops
This exotic recipe pairs traditional Southwestern style mesquite grilling with classic Thai flavors. It works beautifully!

The dipping sauce will work very well for other kinds of seafood, too. Try it with poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar in the refrigerator for two weeks or so.
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Sesame-Ginger Noodles with Shrimp & Scallops
An Asian-inspired recipe that is simple to prepare. The noodles soak up the flavors from aromatic spices and seafood.
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Nuoc Cham Dipping Sauce
The sweet-savory-spicy dipping sauce known as “nuoc cham” in Vietnamese is a popular condiment used throughout Southeast Asia. One of the key ingredients is the pungent decoction commonly called fish sauce. Don't let the intense aroma put you off - the flavor is immediately addictive, complementing everything from seafood to grilled poultry & meats to vegetables. Try it once and you'll be hooked for life!
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Ancho Chile and Orange Marinade
Warming, rich, lively, but not too hot, this marinade lends verve to chicken, seafood, pork, and vegetables for grilling, roasting, braising or sauteing. It keeps for a month in the refrigerator. Adding a few spoonfuls to your favorite soup can really liven things up!
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Hot and Tangy Dipping Sauce
A Thai and Vietnamese-inspired dipping sauce that is so versatile and easy to make.

Try it with stuffed rice paper rolls, poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar for two weeks or so.
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Key Lime Hollandaise Sauce
Ah, Hollandaise sauce! Well known for it's pivotal role in the classic brunch dish, Eggs Benedict, Hollandaise sauce is about as rich and luxurious as a sauce gets. It's also incredibly easy to make.

One of the so-called mother sauces of classic cuisine (because so many other sauces are derived from it), Hollandaise literally means "Holland-style." However, most food historians agree that the sauce actually originated in Normandy, France, a region well-known for its butter and use of butter in cooking.

Our version, made with tart, citrusy Key lime juice, is so light and delicate that you'll almost forget about the calories! It pairs perfectly with just about everything, including veggies, eggs, meat and fish.


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Ponzu Sauce II
This is the classic Japanese dipping sauce using yuzu juice.


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Rhubarb and Dried Cherry Chutney
The tartness of the rhubarb is balanced beautifully by the concentrated sweetness of the dried cherries. The red wine vinegar adds just the right touch of acidity to keep the bright red color of the rhubarb from disappearing in the cooking process. This combination brings out the best in all the ingredients, making this chutney a classic!
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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Wasabi-Yuzu Aioli
A refreshing Japanese variation of the classic sauce. The delightfully pungent wasabi flavor adds zip to a baked potato, steak, or sandwich. It is delicious on grilled fish or added to mayonnaise. It will keep in an airtight container for 1-2 weeks, though it loses its "zip" over time.
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Hibiscus Royale Champagne Cocktail
Sparkling wine infused with the refreshing, gently floral flavor of hibiscus makes a simple, but charmingly elegant cocktail for any occasion.

If you're planning a special brunch or lunch this Mother's Day, treat Mom to this pretty and stylish twist on a Champagne cocktail. And for those who don't drink alcohol - adults or children - you can substitute ginger ale or sparkling apple juice. Our recipe is intended to be made in individual glasses, but you can make it by the pitcher as a Champagne punch and easily serve everyone at the table.

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Blood Orange Margarita
In this unusual Margarita recipe, the bright, tart flavor and refreshing acidity of blood oranges make for an unforgettable and vividly colored cocktail.
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