Arbuckle Creek

Category: finger Lime recipes

  • Jackfruit Tacos with Finger Lime Crema & Dragonfruit Salsa

    Jackfruit Tacos with Finger Lime Crema & Dragonfruit Salsa

    Vegan recipe Ingredients (Serves 4)Jackfruit Filling2 cups canned young green jackfruit (drained, shredded)1 tbsp olive oil1 tsp smoked paprika1 tsp cumin½ tsp chili powder½ tsp salt½ cup vegetable broth Dragonfruit Salsa1 cup diced dragonfruit¼ cup diced red onion2 tbsp chopped cilantro1 tbsp lime juice¼ tsp salt Finger Lime Crema½ cup vegan sour cream2 finger limes…

  • Finger Lime Cashew “Cheesecake” (Raw, No-Bake)

    CrustDates: 120 gAlmonds: 120 gSalt: 1 g FillingSoaked cashews: 300 gCoconut cream: 120 mlMaple syrup: 80 mlLemon juice: 30 mlCoconut oil (melted): 60 mlVanilla: 5 mlFresh finger lime pearls: 25 g MethodBlend crust, press into molds.Blend filling smooth. Fold in finger lime.Freeze 2 hours, then chill. PlatingTop with extra finger lime + lime zest.

  • Finger Lime Cucumber + Mint Salad

    IngredientsPersian cucumbers, sliced: 500 gFresh mint, torn: 15 gOlive oil: 25 mlApple cider vinegar: 15 mlSalt: 4 gSugar: 4 gFresh finger lime pearls: 30 g Method Toss all ingredients. Add finger lime last. PlatingServe ice-cold in shallow bowls.

  • Finger Lime Chili Noodles

    IngredientsRice noodles (dry): 400 gNeutral oil: 30 mlGarlic, minced: 10 gChili crisp: 40 gSoy sauce: 30 mlRice vinegar: 15 mlMaple syrup: 15 mlFresh finger lime pearls: 30 gScallions: 30 g MethodCook noodles.Toss hot noodles with oil, garlic, chili crisp, soy, vinegar, maple.Finish with finger lime + scallions off heat.

  • Finger Lime Ponzu Roasted Cauliflower

    IngredientsCauliflower florets: 800 gNeutral oil: 45 mlSalt: 6 gPonzuSoy sauce: 60 mlRice vinegar: 30 mlMaple syrup: 20 mlSesame oil: 10 mlFresh finger lime pearls: 30 g MethodRoast cauliflower at 220°C / 425°F for 25 minutes.Mix ponzu.Toss cauliflower with ponzu and finish with finger lime. PlatingSesame seeds + scallions.

  • Finger Lime Coconut Ceviche (No-Fish)

    IngredientsYoung coconut meat, sliced: 300 gCucumber, julienne: 150 gCherry tomatoes, halved: 120 gRed onion, very thin: 50 gFresh finger lime pearls: 35 gLime juice: 30 mlCoconut milk: 60 mlSalt: 4 gChili oil: 5 mlCilantro: 10 g MethodToss everything gently.Chill 10 minutes before serving. PlatingServe cold in chilled bowls. Finish with extra finger lime on top.

  • Finger Lime + Avocado Tartare on Crispy Rice

    Ingredients (4 servings)Ripe avocado, small dice: 400 g (about 3 medium)Shallot, brunoise: 40 gExtra virgin olive oil: 30 mlFresh finger lime pearls: 30 gLemon juice: 10 mlSalt: 4 gWhite pepper: 1 gCooked sushi rice: 300 gNeutral oil (for frying rice): 30 ml MethodMix avocado, shallot, olive oil, lemon, salt, pepper.Fold in finger lime pearls gently.Pan-fry…

  • Finger Lime Vinaigrette

    Ingredients¼ cup olive oil1 tbsp white wine vinegar1 finger limeSalt and pepper InstructionsWhisk oil, vinegar, salt, and pepper.Stir in finger lime pearls last.Drizzle over salads or grilled vegetables.

  • Finger Lime Margarita

    Ingredients2 oz tequila1 oz lime juice1 oz triple secFinger lime pearlsIce InstructionsShake tequila, lime juice, and triple sec with ice.Strain into a salted glass.Add finger lime pearls on top for bursts of flavor.

  • Finger Lime Avocado Salsa

    Great with: tacos, grilled chicken, shrimp Ingredients2 ripe avocados (diced)1 finger lime (pearls)¼ red onion, finely diced1 tbsp cilantroSalt to taste InstructionsGently mix all ingredients in a bowl.Chill for 10 minutes.Serve fresh to preserve the citrus pop.