The state of São Paulo has the first Brazilian variety of caviar lime registered in the National Register of Cultivars. Developed by the Agronomic Institute (IAC), the Faustrime cultivar was registered in 2023 and is expected to reach the market later this year. Faustrime is a hybrid of the Australian finger lime (Microcitrus australasica) crossed with a Eustis limequat.
Originating in Australia, caviar lime has found a place in haute cuisine. Its pulp is formed by small vesicles that resemble fish roe, a characteristic that gave rise to the fruit’s name.
“Unlike other citrus fruits, caviar doesn’t contain juice, which is why it’s used in haute cuisine as a finishing touch to recipes,” said IAC researcher Marinês Bastianel. “Its pulp has small vesicles that resemble caviar, and when consumed, they burst in the mouth, releasing a slightly acidic flavor. The colors of the peel and pulp can vary in shades of brown, yellow, pink, green and red.”
IAC believes that the Faustrime cultivar can open new opportunities for Brazilian producers interested in serving niche markets. Marketing efforts should focus on Brazilian capital cities. Internationally, consumption already occurs within the European Union, the United States and Japan.
The material was selected from the Citrus Germplasm Bank of the IAC Citrus Center in Cordeirópolis (São Paulo), considered the largest in the world with approximately 1,700 genetic materials from different countries.
According to Bastianel, Faustrime exhibits early production and can be harvested from the second year after planting. However, the greatest production potential is reached in the fourth year and beyond.
In addition to its commercial potential, caviar lime has sparked interest in breeding programs. Research conducted in different countries indicates that species of the genus Microcitrus exhibit tolerance to citrus greening.
Read more about Faustrime here. Learn about finger limes in Florida here.
Source: Rural Channel via Abrafrutas
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