When we talk about caviar, we usually think of the intense taste of the sea what characterize it. Today here you will discover -or you will know more, if you have already heard of it- that there is one that does not come from the sea and that, far from having a taste like the rest of caviar, explodes in the mouth with citrus and bittersweet notes. This is the citrus caviar, a product that, despite not being really new in the world of cooking, is now when it is gaining more prominence in Spanish gastronomy.
What is citrus caviar?
At first, it is surprising that it is a caviar and that it does not come from the sea. It is a product that grows on a plant known as microcitrus australasia or lime finger (also called 'finger lime ', because of its similarity to the lemon and because it has an elongated shape), and that it is indigenous to Australia.
Another of the characteristics that make this caviar so special is that by existing different varieties, citrus caviar can meet different colors. Pink, yellow, brown, green and even purple -depending on various factors such as the weather or the time of year- are some of the ones you can find. This achieves that, in addition to giving a unique touch to the flavor of the dishes, it gives them a most attractive aesthetic.
The truth is that although this finger of lime is originally from the Australian continent and that it is found mostly in the forests of Queensland and New South Wales, its popularity has grown so much that it can be found in other parts of the world.
Huerto Gourmet, pioneer in Spain
One of those places where the citrus caviar has penetrated has been Spain. So much so that Gourmet Garden, (Elche, Alicante), is a continental pioneer in the cultivation of this citrus. "The product that is seasoned does not macerate until it is chewed, providing a touch of creativity and unlimited possibilities of use not only in gastronomy but also in cocktails, pastries and ice cream, ”says the company on its website.
But Huerto Gourmet's commitment went beyond the cultivation of this plant. He wanted to innovate and he did it: pioneers world level in the sale of 'finger lime 'packaging. What does this imply? That its duration can be extended up to a year. As Santiago Orts, from Huerto Gourmet, explained to Alimente magazine, “we produce it in tubs 50 grams for professionals and 25 grams that are sold in packs of three inseparable units. We produce three colors: green (the most acidic), salmon (intermediate acidity) y red (mild acidity). "
The good functioning of this orchard has made the cultivation of the citrus caviar has spread to other areas of the country. Murcia y Andalusia They are starting to give this product a try.
Citrus caviar, requested in haute cuisine
Spanish gastronomy, although deeply rooted in tradition, also always seeks to evolve, find new flavors and be at the forefront of world cuisine. The citrus caviar, as we have said before, it has a taste sour and fresh highly sought after by great chefs. As it is a food with a flavor of these characteristics, it pairs perfectly with any product that comes from the sea, in desserts and perhaps in some cocktails.
That is why the renowned Dabiz Munoz, chef of DiverXo with three Michelin stars, who always seeks to improve himself and discover new experiences, used it in one of his elaborations. The dish -which is eaten by hand- is made up of hedgehog, citrus caviar, a veil of liquorice, black garlic, Japanese bearnaise sauce and bergamot perfume. A authentic explosion of flavors in which caviar gives it a different touch.
This product can be purchased in stores such as Gourmet Garden o Tropical Garden. As you have seen, it is a most curious food, in terms of the concept of caviar with a more terrestrial flavor as well as its use and aesthetics. Also in terms of its nutritional contribution, as it is very rich in vitamin C and B6, among other nutrients. And you, have you tried it yet?
