Greetings, my lovelies! Hi, it’s Emmy, in sunny California! And we’re doing this old-school Emmy style on my webcam. Yeah! So, I am here visiting my family for the holidays and I thought I could do a Fruity Fruit episode for you guys because I found this: do you have any idea what this is? And look — this is totally throwback Emmy because we have great ambient distractive noise. So if you hear any like tool construction kind of things just you know tune it out. Yup, see, there it is. I posted this on Instagram and many of you knew what this was…. So, I had never seen one of these before in my entire life: this is an Australian finger lime. Isn’t that lovely? It has this beautiful kind of brown, caramelized almost purple skin to it. It’s about the size of my pinky. They do come a little bit larger — I have two of them. So, my family and I took a little field trip to the California Citrus Historical Museum down in Orange County — it was actually in Riverside. We took a little tour and they have over 84 varieties of citrus fruit and Buddha’s fingers and some beautiful beautiful citrus. So while we were there our docent gave us a taste of some of the fruits that were ripe, including these, but we were able to take a few these home as well. So, I thought I’d do a little episode for you to show you in-depth what this amazing fruit is. Like I mentioned, this is called an Australian finger lime, and they’re quite expensive — they go for about 60 US dollars a pound. You need a lot of them to make a pound. Wait till you see the best part. Okay, I’m gonna cut this. Just wait. Wait. Ah! They have a lovely citrus fragrance — smells a little bit tiny little bit like rosemary — but nice and citrusy. So that’s what looks like in the cross-section — looks very similar to like a kumquat or something. Now look what happens when you squeeze. Can you see that?! Come on, camera. Show this. Look at that It’s amazing! So, I’ll describe it to you. It looks just like fish roe: little tiny, tiny spheres of fish roe-ness; slightly pink in color and kind of white. Like I said, I tasted this already on my tour, but I’m going to taste it again for you guys. All right, here we go! Itadakimasu! And it is delightful! Really sour; and tangy; just like a lime; but, not as fragrant. It has a different flavor to it; but very puckery; and, as you bite them, have a delightful crunch — kind of like burst into your mouth. Let’s just have a moment and wait for this plane to pass. It’s like a little natural ice cream cone of citrus roe. It’s like something you would see in a molecular gastronomy restaurant, but completely natural. Amazing! If I lived in a warmer climate I would definitely try to grow these, because they’re just so delightful and unusual; and because these little spheres are so tiny I don’t think you’d be able to get much juice out of them. I think this is all just about the pure delight of eating it just how it is. So what I want to know is: have you ever had a finger lime, and, if so, what have you done with them? Have you found anything unique or interesting to do with these little delightful things — besides just munch ’em up? So thank you California State Parks for that delightful tour, and for letting me take one of these home to share with you. All right, hope you guys enjoyed that; hope you guys learned something; don’t forget to share this video with your friends; follow me on social media; subscribe; like; and, yeah, I shall see you in my next video. Too-da-loo! Take care! Bye!