With their lemony-limey-grapefruity-citrus flavor, Citriburst Finger Limes can be enjoyed in any course, any time of day and especially stand out with seafood and desserts. To demonstrate the incredible versatility of finger limes, we used recipes from Shanley Farms to create this Citriburst 3-course dinner menu:
- To drink: Citriburst Finger Lime Mojito
- Appetizer: Oysters on the Half Shell with Citriburst Finger Lime Mignonette
- Main course: Salmon with Bok Choy in Parchment Paper
- Dessert: Citriburst Finger Lime Pie
Keep reading for the recipes and get ready to impress your dinner guests!
CITRIBURST FINGER LIME MOJITO
- 1 cup granulated sugar
- 1 cup water
- 40 mint leaves
- 1 package of Citriburst Finger Limes
- 4 jiggers white rum
- Soda water
Place sugar and water in a small saucepan over medium-high heat. Bring to boil, stirring, to dissolve sugar. Remove from heat and cool. Mixture may be made ahead and kept in fridge.
Place 10 mint leaves and 1/4 of a Citriburst Finger Limes package in each of 4 glasses. Use a muddler to crush the mixture, release the juices and the pulp from the limes. In each glass stir in 2 tablespoons sugar syrup, 1 jigger rum and top with ice and soda water.
OYSTERS ON THE HALF SHELL WITH CITRIBURST FINGER LIME MIGNONETTE
- 1 cup rice wine vinegar
- 1 shallot, minced
- 2 packages Citriburst Finger Limes
- Freshly ground black pepper
- 24 oysters, such as Malpeque, Kumamoto or Belon
- Crushed ice or rock salt
In a small bowl, combine the rice vinegar, shallot, Citriburst Finger Lime pearls and pepper. Cover and chill for an hour.
Scrub the oysters under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them. Using the towel as a mitt, place the oyster, cup-side down, in the palm of your towel-covered hand with the hinge facing you. Have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters.
Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Citriburst Finger Lime mignonette on top and serve.
SALMON WITH BOK CHOY IN PARCHMENT PAPER
- 4 baby bok choy, halved lengthwise and leaves separated
- 2 shallots, thinly sliced
- 4 tablespoons butter, cut into pieces
- 2 teaspoons fresh dill weed, chopped
- Coarse salt & ground pepper, to taste
- 4 skinless salmon fillets (6 to 8 oz each)
- 1 package of Citriburst Finger Limes
Preheat oven to 350 degrees F. Fold 4 large pieces of parchment paper (about 15 by 16 inches) in half to crease them; open, and lay them flat.
Set the four pieces of parchment on the counter. On one side of the crease, mound some bok choy. Top with some of the shallot, butter and dill. Season with salt and pepper. Place salmon on top; season with salt and pepper and spoon over Citriburst Finger Lime pearls.
To close, fold parchment over salmon. Make small overlapping pleats to seal the open sides and create a half-moon shaped packet. Place on a rimmed baking sheet and bake until salmon is opaque throughout, 15 to 17 minutes.
CITRIBURST FINGER LIME PIE
Makes 1 9-inch tart
FOR THE CRUST
- 20 Nilla wafers, processed to fine crumbs (1 1/4 cup crumbs)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
FOR THE LIME FILLING
- 4 large yolks
- 2 tablespoons finger lime zest
- 1 14oz can sweetened condensed milk
- 1/2 cup strained lime juice
- 1 package Citriburst Finger Limes
- 8 oz whipping cream
- 2 tablespoons granulated sugar
- 1/2 package Citriburst Finger Limes
For the filling: Whisk yolks and zest and condensed milk in medium bowl. Whisk in juice, and pulp from the package of Citriburst Finger Limes. Set aside at room temperature.
For the crust: Heat oven to 325 degrees F. Mix crumbs and sugar in medium bowl. Stir in butter with a fork until combined. Press crumbs over bottom and up sides of a 9-inch tart pan. Bake 12 minutes. Remove from oven, pour lime filling in crust and return to oven and bake 13 minutes until set. Cool to room temperature and refrigerate until chilled.
Whip cream until soft peaks form, whip in sugar. Spoon over chilled pie. Top with remaining Citriburst Finger Lime pulp.