Lemon Caviar GOLDSUN

GOLDSUN is Microcitrus long, so a lemon caviar that produces long fruits of about 60-90mm.
His skin is green to yellow.
Its pulp is made of medium "pearls" yellow,

A little history I am the lemon caviar

I am lemon caviar but do you know me? I am very trendy and sought after but very hard to find and yet I am a citrus fruit. You will not find me in a lemon tree because I grow in a thorny bush native to the rainforests of Australia among the aborigines.
In Australia I am grown east of the mainland near the Town of Bayron Bay in QUEENS LAND state. To find me you will have to move away from the coast and venture into the Australian Bush. But this is not the bush you see regularly in photos or in the dry and flat emissions. My preference is the hilly, wet and green countryside, which is conducive to my culture.
I am not any lemon, so my shape also varies. In the wild my form is similar to a gherkin or a finger, so the Australians nicknamed me "FINGER LIME". Since I have grown my aspect has evolved, today there is a "family" Lemon Caviar with different aspects: long, rather round or oblong. My skin can be smooth or rough and its color varies: green, yellow, purple, brown, orange, red and even almost black. Why do they call me Citron Caviar? I'm special when you cut me in 2 my pulp will spring, and surprise it is composed of multiple beads of different colors: green or yellow, beige or pink but also red.

And how do you use this lemon caviar or others?

The surprising "pearls" will slide on the tongue before bursting when crunched and release their acidic and fragrant juice according to the different varieties.
At first the taste is slightly spicy, but soon the acidity of the lemon will come. The caviar lemons with green pearls will tend to lime whereas those with pinkish pearls will be closer to grapefruit.
The interest of using lemon caviar in cooking and baking is twofold: a visual aspect to highlight the dish with the different pearls; but also do not flood the dish with "lemon juice", the taste of the basic ingredient will be preserved and caviar lemon pearls will burst to release their acidity and flavor when you crunch them.

And then what is this GOLDSUN variety?

GOLDSUN is Microcitrus long, so a lemon caviar that produces long fruits of about 60-90mm.
His skin is green to yellow.
Its pulp is made of medium "pearls" yellow, according to the degree of maturity.
The diameter of the balls is medium.
Its interest is multiple: its aromatic power is strong, with a moderate and manageable acidity.
His zest is not used.
The fruit is of a good conservation cool, refrigerator.
It has a rather short fruiting.