The caviar lemon, an exotic fruit originating in Australia and still not widespread in Brazil, has attracted attention due to its high value and sophisticated use in gastronomy. Sold mainly to restaurants and chefs, the product can cost between R$400 and R$1,200 per kilo, depending on the variety, supply and demand.
The fruit belongs to the species Microcitrus australasica, the same as orange and lemon. Its main difference is in the pulp: small spheres that resemble fish eggs and that burst in the mouth, releasing an acidic and aromatic flavor.
“These vesicles burst in the mouth, releasing an acidic and aromatic flavor that is highly valued in gastronomy”, explains Marinês Bastianel, researcher at the Agronomic Institute (IAC), of the São Paulo Department of Agriculture and Supply.
In addition to its unusual appearance, the caviar lemon — also known as finger lime — has an elongated shape, similar to a finger, and can have different colors, both in the peel and in the pulp, ranging from green, yellow and even darker tones.
Niche market and high value
Despite the high price, lemon caviar should remain a niche product. This occurs both due to the consumption profile and the low productivity, compared to other citrus fruits.
“It tends to remain a niche market. The main buyers of this fruit are restaurants and chefs”, says the researcher.
According to her, production per plant is limited, which directly impacts supply. “On average, it can reach four to, at most, six kilos per plant,” he says.
The high value is also linked to the exclusivity of the product and its specific use. “It is a unique product, with restricted use. Interest has grown due to its popularity among chefs”, he adds.
Origin and research in Brazil
Lemon caviar is where it was initially used by local people before becoming a valued product on the international market. Currently, the fruit is already cultivated in different regions of the world.
In Brazil, the Campinas Agronomic Institute has been studying varieties for decades. In 2023, the “Faustini” cultivar was launched, developed from crosses.
“The cultivar is not a pure species, it originates from crossing and, therefore, has some differences in relation to native varieties”, explains Bastianel.
Among the characteristics are fruits with larger diameter and more elongated vesicles, maintaining commercial potential similar to that of traditional caviar lemon.
Cultivation requires care
Caviar lemon cultivation can be done in regions that already produce citrus, but requires specific management. The plants are more rustic and tolerant to drought, but sensitive to factors such as excess water, wind and inadequate fertilization.
The presence of thorns also poses challenges. “Harvesting requires greater care, due to the sensitivity of the fruit and the presence of thorns”, says the researcher.
Production generally begins in the second year after planting and stabilizes around the fourth year, but still remains lower than that of traditional crops such as oranges and tangerines.
Alternative income, with reservations
Despite the potential for high added value, lemon caviar is not suitable for large-scale production. Still, it may represent a benefit for small producers.
“It can be an alternative, but the producer needs to understand that it is a very restricted market and the volume demanded will always be lower when compared to other citrus fruits”, says Bastianel.
With unique characteristics and growing gastronomic appeal, lemon caviar continues to gain space — albeit in a limited way — in a market focused on exclusivity and haute cuisine.
