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Playful, because the tiny pearls roll under the tongue and explode in the mouth, releasing a bitter, citrus flavor that is more acidic than a lime but softer than a lemon.Both Cohen and Heerah are disciples of growers Michel and Benedicte Baches.At their farm near Perpignan in southern France the couple both cultivate new citrus fruits and inject new life into existing varieties. Michel happened upon the fruit about 25 years ago, shortly after Australian citrus growers brought it in from the wild and started cultivating finger lime. Baches, the only known grower of citrus caviar in France, produces some 800-900 kilos a year. He is currently working on a new variety crossed with blood oranges, which should yield red seeds. Outside of France, the Australians are getting back into the fruit, and the Californians and Israelis are also starting to grow their own, but for the moment, citrus caviar is still – as befits the name – a niche business.
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