Burrata with Finger Limes and Pepper Berries: Using Native Australian Ingredients
Burrata with finger limes and pepper berries is one of those dishes which offers maximum impact for minimum effort. Who doesn’t love a ball of this creamy cheese with flavoursome accompaniments, a couple of slices of toasted bread and a drizzle of extra virgin olive oil?
The burrata is nestled on top of shaved fennel and persimmon (using my trusty mandolin). However, what makes this dish special to me is the use of native Australian ingredients: finger limes and Tasmanian native pepper berries.
James, my local fruit and veg man at Farmer and Son is now selling finger limes. I love the combination of miniature bursts of citrus with the creamy burrata. The dish is sprinkled with freshly crushed Tasmanian native pepper berries, and baby mint leaves from my herb garden. I think it makes a beautiful entree to share.
What are finger limes?
Finger limes , Citrus australasica, are native to Australia, specifically to the rainforests in south-east QLD and northern NSW.
Finger limes traditionally grew in the wild, but with European colonization, deforestation for settlements and farming almost destroyed the entire species. Some finger lime varieties survived on farmland and private property, and these trees are the source for the commercial trees used in production today.
The globular juice vesicles of finger limes have been likened to a lime caviar, and when you bite into them, they have the effect of a burst of effervescent citrus. These translucent pearls of pink and green are so pretty as garnishes for both savoury dishes, and desserts, such as this yoghurt pannacotta.
They are also delicious in drinks, such as gin and tonic. I like to freeze the vesicles into ice cubes and serve them with lime and soda.
What are Tasmanian pepper berries?
Tasmanian pepper berries, Tasmannia lanceolata, are found in the temperate rainforests of Tasmania. They have been used by First Nations people for thousands of years.
The berries deliver a spicy punch of flavour, not unlike the tongue-tingling sensation when eating Szechuan peppercorns. Both the berries and the leaves are edible. They can be used fresh or dried.
Where to buy Tasmanian pepper berries?
There are quite a few suppliers of Tasmanian pepper berries. I’ve bought a number of Australian native plants to grow in my herb garden from Mudbrick Cottage. They also sell dried herbs and spices for cooking, such as these Tasmanian pepper berries.
Persimmons
Persimmons , Diospyros kaki, otherwise known as the Chinese, Japanese or Oriental persimmon, have been cultivated in China for more than 2000 years. Persimmons are a fruit that I’ve come to appreciate only recently. They’re only available for eating in Australia for a few short months in autumn and winter.
Astringent persimmons have been grown for decades in Australia, most commonly as a decorative tree in home gardens. They must ripen until they are soft and mushy before eating them.
Sweet (non-astringent) persimmons, also known as fuyu fruit, were introduced to Australia in the late 1970’s. They now equate for more than 90% of production. This variety can be eaten either firm, and a little tart, or until soft and mushy, scooping the jelly-like fruit out of its skin with a spoon.
I personally like them when they’re still firm.Sliced finely with a mandolin, I think they marry perfectly with creamy Burrata, as in this dish, or with something salty, such as prosciutto.
Baking with persimmons
If you like persimmons in sweet dishes, you might like to try this persimmon ricotta tea cake. This recipe uses a purée of soft, ripe persimmons.
Why don’t you try making dishes of your own with native ingredients, such as finger limes and Tasmanian pepper berries?
Best wishes,
Amanda
PS: If you’ve tried this Burrata with finger limes and pepper berries or any other recipe on At Amanda’s Table, please let me know how it turned out in the comments below. If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Burrata with Finger Limes and Pepper Berries
Ingredients
- 1 ball burrata
- 1 persimmon
- 1/2 bulb fennel
- 1 finger lime
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp crushed native pepper berries
- 1/2 tsp flaked sea salt
- 1 tbsp baby mint leaves
Instructions
- Wash, then shave the fennel into thin slices, using a mandolin, into small bowl. Pour the apple cider vinegar over the fennel and massage it in using your fingers. This will stop the fennel from going brown. Set aside.
- Wash and shave the persimmon into the slices with a mandolin. Hold it by the leafy top and shave from the bottom, exposing the beautiful star pattern in the centre. Set aside.
- Arrange the fennel and persimmon on a flat plate. I like to twist the persimmon into little ribbons and nestle it into the fennel.
- Place the burrata in the middle.
- Cut the finger lime in half lengthwise and ease out the citrus with your thumb, pushing some on top of the burrata, and the rest around the plate.
- Drizzle with olive oil, sprinkle with the flaked sea salt and crushed native pepper berries, then the baby mint leaves on top.
- Serve immediately with slices of grilled bread on the side.
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