Caviar lime is an exotic fruit that’s considered a microcitrus. Inside, caviar limes (or “finger limes”) have hundreds of teeny, round juice vesicles that resemble caviar. They have a pleasing, seedless crunch and explode in the mouth with a tart, sour citrus juice.

The peel of caviar lime has culinary uses like zesting, but is generally not eaten with the pulp. The skin of a caviar lime is a thin, pithy peel. The outer texture is flexibly sturdy and waxy, similar to that of other citrus fruits. A caviar lime’s color can vary from bright and dark shades of green, to blackish, purplish or even dark red. Inside, the full, round bubbles of caviar lime pulp can range in color from white, light green or pinkish.

The fruit is diminutive, growing to be about one to three inches, or about three to seven centimeters in length. Caviar limes are about as wide as a dime and have a banana or chili pepper like shape.

Unlike a lime’s droplet shaped pulp, caviar limes have loads of incredibly small and perfectly round bubbles that look strikingly similar to tobiko or caviar (hence the many nicknames). Caviar limes are often enjoyed by squeezing them directly out of the peel and topping off yogurt, salads, drinks and just about any recipe where a puckery-citrus note is welcome.

And how does a caviar lime taste? The flavor is often described as sour and tart with a unique, almost rosemary-like herbaceousness with a hint of mint. Others say it simply tastes like joy and happiness!