The finger lime (Citrus australasica) is a slender, cylindrical Australian rainforest citrus, only a few centimetres long, whose skin may be green, yellow, pink, crimson or near-black. Its flesh is not divided into ordinary juicy segments but built from thousands of tiny, firm, spherical juice vesicles that tumble out when the fruit is cut and burst on the tongue like caviar, earning it the names citrus caviar and lime caviar. Tart and high-toned, with lime, grapefruit and a fresh herbal edge, it has become a prized chef garnish on oysters, raw seafood, ceviche, cocktails and desserts.