Fingerlimes have long been known and loved in Australia as a native fruit, or “bush tucker”. Other names by which this delectable little fruit goes are “microcitrus Australasica”, “native limes”, “wild limes”, “rainforest pearls” and perhaps most aptly, “caviar limes”.
Fingerlimes are a long thin citrus fruit that can be cut length wise or in circles. Any way you cut it, they reveal vesicles which contain a wonderfully sweet lemon-lime juice that is considerably less tart than conventional lime varieties.
Once only available in frozen form from Australia, Culinary Specialty Produce has teamed with enterprising domestic growers to offer this flexible and exciting product to American consumers for the first time in fresh, never-frozen form.
Consumer demand is growing and Culinary Specialty has a pack to fit every need. “We recognize that we are way out in front of the average consumer where this fruit is concerned. Many consumers have yet to be introduced to Fingerlimes. We are making every effort to make Organic Fingerlimes accessible to the consumer on every level. Pack sizing is crucial in this effort.” said Mr. Mark Pittenger, program manager and vice-president of sales for Culinary. “As consumers become more familiar with the Fingerlime, they will certainly find uses for them in everything from salads to main-courses and desserts.” “It wasn’t that long ago that spring mix was equally unknown. Look at it now.”
Culinary offers Organic Fingerlimes for retailers in 8 count “single serve”, 2 ounce, 4 ounce, 8 ounce, and ½ dry pint containers.
The “single serve” is packed in a 6/8 count clamshell case with a QR code linking consumers to an online recipe file. There are 16 cases in a master shipper, but they can accommodate any amount. Mr. Pittenger indicated that the three major chains they are now supplying are quite pleased with this very affordable “single serve” pack. “The 8ct. unit keeps the price point manageable for first time buyers who may or may not be sure of exactly what to expect of Fingerlimes.”
“Fingerlimes are also becoming very popular with food service.” Mr. Pittenger continued, “Forward thinking category managers appreciate the shelf life of the product. It enables them to bring the product in while building interest among their customers without taking the shrink risks inherent in other “specialty” products.”
“We are entering into the peak of seasonal production.” said Richard Leibowitz, president of Culinary Specialty Produce in Mountainside, New Jersey. “The crop is looking great and we will have greater yield this year. We still have to weave through the thorns to get them, but they are bursting with flavor and ready to pick.”
For more information or samples, please contact Mark Pittenger at 908-789-4700 or e-mail at Mark@culinaryproduce.com
Source: Culinary Specialty Produce
