Desert lime - our native kumquat

a great survivor of the Australian outback

Desert lime (citrus glauca) is a thorny small tree native to the semi-arid regions in eastern Australia from Rockhampton to Longreach in Queensland, south to Dubbo in central NSW and west to Quorn in the Flinders ranges of SA.

Sometimes called native kumquat, desert kumquat or desert lemon it is cold, heat, drought and salt tolerant. A great survivor of the outback with its thorny lower branches preventing rabbits, kangaroos or even cattle from grazing on it or rubbing up against it. Above grazing height there are no thorns - clever little survival tactic!

The fruit is small (about the size of a Niçoise olive), in fact you need 6 desert limes to equal 1 lemon and has been analysed to have high levels of natural Vitamin C, Lutein, Folate and the antioxidant Vitamin E. Research says it has the highest Vitamin C level of any citrus fruit.

This highly prized semi-arid land fruit with a very thin rind was picked and eaten from the tree late spring/ early summer by Aboriginals and stockmen. Generations of outback people turned them into cordials, sauces, marmalades, pickles and chutneys. The early settlers had to adapt to survive.

No Bake Desert Lime & Desert Oak Ginger Cheesecake

​Base:

200gm Ginger Nut Biscuits, crushed
67gm brown sugar
30gm Ground Desert Oak Wattleseed
115gm unsalted butter, melted
Pinch of Tasman Sea Salt

Filling:

680gm cream cheese softened to room temperature
300ml cold thickened cream
10gm Desert Lime Powder
2 tspns lime juice
100gm caster sugar
1 tspn vanilla extract

Prepare the base:

Into a large bowl add the crushed biscuits, brown sugar, ground Desert Oak and pinch of salt. Melt the butter and pour over the biscuit mixture until well combined.

Line the base of your pie pan with baking paper. Pour the biscuit mixture into the tin and firmly pack it into the base of the tin. Transfer it to the freezer to chill and set for at least 20 minutes.

Prepare the filling:

In a large bowl beat the cream into stiff peaks on high speed, for about 4-5 minutes. Set aside.

In separate bowl combine the cream cheese and caster sugar until smooth. Add the vanilla extract, desert lime powder and lime juice and beat for 2-3 minutes until completely combined and smooth.

Slowly and gently fold the whipped cream into the cream cheese mixture using a spatula.

To assemble:

Remove the base from the freezer and pour the filling over the crust. Smooth down the top.

Cover the cheesecake tightly with cling wrap and refrigerate (not freeze) for at least 6-8 hours, preferably 12 hours.

Freeze dried Desert Lime Powder extends the availability of this fruit throughout the year.