I’ve had two punnets of blood limes staring at me for longer than I care to disclose; huddled between a packet of quandongs that have been there just as long, and box of blueberries in the bottom drawer of the freezer.
Alright then, it’s been a year. But they were still ok!
It was when my colleague turned up at work with a little gift that I thought I needed to do something with the sudden oversupply of little limes. I needed to address the situation.
My previous experimentation with finger limes led to a delicious discovery. Charring the little suckers results in an almost jammy consistency – see my recipe for oysters with charred finger lime – so I thought I’d use this method again, deal with the glut of blood limes and create a charred lime curd.
Making curd is easy. I know there’s a microwave method wafting about the internet, but I believe some corners just shouldn’t be cut. Call me old fashioned!