We hadn’t either until our friends at Melawondi Spring Retreat brought some in to swap for some of our beef. These little native jewels have the same delicate pearls like you find in finger limes but a flavour where the tartness of the finger lime is tempered by the sweetness of mandarin.
Here’s a recipe to try from Tanya at Melawondi (if you are heading to the Mary Valley for a visit then check out Melawondi Spring Retreat for your accommodation – it really is a retreat and the food….. well check out the recipe below and you’ll get a taste of what you can expect.
Feijoa & Balsamic Chicken with Blood Limes
Level of difficulty: Low
Ingredients 3 T Feijoa & Balsamic Vinegar (Hinterland Feijoas – Belli Park) or CC’s Kitchen Rosella & Balsamic dressing 2 T olive oil 2 cloves Australian local garlic 2 chicken breasts (local pastured is preferable) Salad greens, tomatoes or other preferred seasonal salad options (local growers markets or home grown) 8 – 10 blood limes (our tree) sliced in half
Method • Combine oil, vinegar & garlic together & pour over chicken. Marinate for 5 – 10 mins. • Make salad with fresh mixed greens, tomatoes or your preferred salad options & add to plate ready for chicken • Preheat pan or BBQ • Place sliced blood limes face down & start caramelizing (keep a couple aside to serve with salad) • Placed chicken fillets in pan or a pre-heated bbq or char grill for approximately 1 – 2 minutes each side or until cooked (or cook in a fry pan for a few minutes longer – checking to ensure cooked) • When limes have caramelized squeeze juice over chicken while cooking • Once chicken is cooked – place on plate & cover with foil to rest (approximately 2 – 3 mins) • Slice chicken & arranger over salad mix • Serve with leftover caramelized blood limes
WARNING: Absolutely delicious!! Love local produce!!
