Although not native to the Illawarra, this subtropical citrus is worth a special mention as it has made its way into the hearts of Australian foodies.

It’s a native of south-east Queensland and north-east NSW but grows well in temperate climates outside this range. Known in the Bundjalung language as gulalung, it has tiny pearl-like balls that contain the acidic liquid resembling the flavour of lime. Simply cut the small finger-sized fruit in half across the width and squeeze each half to release the pearls. The zest can be used as a substitute for lime zest.

Finger lime (Citrus australasica) has a range of uses in sweet and savoury dishes and drinks. Sarah Anderson from Pope’s Produce is a huge fan and her own supply in her market garden at Woonona recently produced an abundance of fruit.

Sarah tells me about her favourite uses:

• Drop them into champagne, gin and tonic or soda water with ginger cordial;
• Add them to bircher muesli;
• Include in your chicken sandwich or wrap;
• Garnish any meal by squeezing a full finger lime over it.

Their short season requires an all-out effort to make great use of this native citrus fruit.