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Caviar Lime

Microcitrus australasica originally comes from Australian subtropical and dry rainforests. Recently popularized as a gourmet bushfood in the 2000s, its production recently started in Reunion Island. Like the sturgeon eggs, agglutinated small balls burst in mouth revealing an explosion of notes of citrus, lemon and grapefruit.

The “Caviar lime” goes well along with seafood and oysters. It is also used in sauces and processed into jams. Like its lemon siblings, it has strong antioxidant properties and counteract the action of free radicals.