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A few weeks ago, Laura Avery spoke to farmer James Shanley on the Market Report.  He brings finger limes to the Santa Monica Farmers Market.  These are an odd citrus fruit native to Australia with a pearl-like pulp.  These little beads pop in your mouth like a citrus caviar — some people even call them “citrus pop rocks.”   So, I was so excited when Valerie Gordon of Valerie Confections told me that she was using them in her “At the Market” line (Saturday Santa Monica, Sunday Hollywood Farmers Markets).  This week on the Market Report, hear how she uses them in a coconut cookie.  She also candies them and adds them to a raspberry gallete.  Her recipe for candied finger limes is after the jump…

Finger Limes after Blanching

Finger Limes after Blanching

Candied Finger Limes

Candied Finger Limes

Valerie Gordon’s Candied Finger Limes

1 clamshell finger limes
2 cups sugar
2 cups water

Boil water in a medium saucepan

Blanch the finger limes in boiling water. The fruit will turn a dark pink. Remove the fruit after 2 minutes in boiling water. Set the fruit aside and discard the water.

Pour 2 cups of sugar and 2 cups of water into pan and heat over a medium high heat.

While the sugar is melting, slice the finger limes into thin discs, approximately 1/4 inch thick.

When the sugar boils, carefully slide discs into the syrup.

Lower the temperature and cover the cooking fruit with parchment paper.

The fruit will cook for about ten minutes, it is done when it appears translucent and glassy.

Place a grate or rack over a baking sheet.

Pour the fruit onto the grate, separate the discs and let the fruit cool.

The candied finger limes are delicious as is or roll them in sugar in you prefer.

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