While Florida may be known for its oranges, that may not be the case forever.
Researchers with the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) are looking into the potential for a new fruit in the Sunshine State.
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According to the UF/IFAS website, the program is examining Australian limes — also known as “finger limes” — to fill this role.
WHAT ARE FINGER LIMES?
“Finger limes are compact thorny understory shrubs or small trees,” the program’s page reads. “This species is characterized by its round to teardrop-shaped juice vesicles that burst into individual juice sacs when the fruit is cut.”
These juicy vesicles can be separated into individual “pearls” resembling caviar, which has earned the fruit the nickname of “Citrus Caviar.”
Researchers say that these vesicles taste like a “citrusy mix of lemon, lime and grapefruit.”
However, finger limes tend to be a relatively expensive specialty fruit, used in high-end eateries and bars. While this means they’re not as well-known among general consumers, it could be an incentive for fruit growers to consider finger limes as a profitable crop.
WHAT ARE THE PROBLEMS WITH FLORIDA’S CURRENT FRUITS?
A devastating citrus disease called Huanglongbing (HLB) — also known as “citrus greening” — has had a huge impact on Florida’s citrus industry, ravaging citrus groves across the state.
The disease is caused by a bacterium spread by the Asian citrus psyllid, an invasive species of insect that was discovered in Florida back in 2005.
As for the disease itself, HLB makes infected plants unable to reproduce, so the spread can significantly lower crop yields and eventually kill infected trees.
Signs of infection can manifest via fruits, which may be lopsided, smaller than normal fruits, and even changing color to appear green near the bottom. The fruits also have distorted interiors, as well as an “off flavor,” researchers report.
Due to the nature of HLB, the disease can infect nearly all species of citrus, including oranges, tangerines, tangelos, lemons, grapefruits and pummelos.
But that’s where finger limes come in.
WHAT’S SO SPECIAL ABOUT FINGER LIMES?
Most species of finger limes are HLB tolerant, making them a great alternative for farmers and other growers who have struggled to deal with the disease.
According to the UF/IFAS, Florida’s climate is also a great match for finger limes, meaning they’re well-suited for cultivation in the Sunshine State.
“Finger limes show strong market potential beyond disease tolerance,” writes Eva Sailly, a communications specialist for the UF/IFAS. “The individual sale of finger limes, rather than by weight, positions them as a high-value specialty fruit, increasing their profitability compared to traditional citrus fruits.”
Recently, two specialty hybrids of the finger lime have been produced as a result of research at the UF/IFAS: the UF SunLime and the UF RedLime.
Both of these hybrids have been selectively bred to be easier to harvest, with less damage from the plant’s thorns. However, the RedLime is a bit longer, lighter and has more seeds than the average SunLime.
WILL THESE ACTUALLY TAKE OFF IN FLORIDA?
While finger limes are typically a novel fruit used in more upscale restaurants, researchers are trying to figure out how to better market them to the average consumer.
Dr. Angelia Chen, who is performing this economic research, posited that food enthusiasts might be the key to popularizing these fruits.
“Servers, chefs, mixologists, and internet food influencers are important ‘opinion leaders’ showcasing how finger limes can be used in food and drinks, informing individual consumers to relate finger limes usage in their households, shaping the initial demand,” she explained.
However, even if demand for finger limes ramps up, there are still challenges with understanding post-harvest handling, shelf-life extension, and packaging solutions before these fruits can really take off, Sailly says.
In the meantime, more information on the UF/IFAS Australian Lime Improvement Program can be found here.
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