Little "pearls" of delicious tart lime juice pops out of succulent Shanley Farms Finger Limes when you bite down on them. The combination of the unique visual surprise and great flavor brings delight to people who try them for the first time.

Megan Shanley, director of sales and marketing for Shanley Farms in Visalia, CA, is also the daughter of the company's founder and long-time farmer, Jim Shanley. She told The Produce News that the Finger limes are produced in Morro Bay, CA.

Shanley Farms Finger Limes"This exotic citrus is native to Australia," she said. "They resemble a long, skinny lime. When cut in half and gently squeezed, hundreds of citrus pearls emerge. Only when the citrus pearls are bitten into do they release a refreshing citrus juice, similar to a lemon-lime-grapefruit flavor."

Finger limes, she added, are extremely versatile, noting that the list of uses is growing. They are great on any seafood dish; oysters, fish tacos, grilled salmon, ceviche, or seared scallops. And they are perfect to sprinkle over a salad or a piece of very sweet fruit such as a mango, watermelon or persimmon.

"Mixologists are also pushing the envelope of uses," said Ms. Shanley. "They are using finger limes in an array of cocktails. Pastry chefs are — continuously — finding new uses in their pastries and desserts. Our new retail package of Finger limes, which are packed in 40-gram — between five and eight Finger limes per pack — give shoppers the opportunity to bring out their inner 'foodie' while having a lot of fun in the process."

Stanley Farms Finger Limes are available from August through December at major retailers nationwide.

The company is in its fourth year of business. Jim Shanley has been farming in his spare time since 1999. He started the new company when he retired from a grain and feed commodity business in 2005.

Mr. Shanley said the company's philosophy is to "grow produce for people who care about what they eat," he said. "At Shanley Farms, we pride ourselves on harvesting our products only once they have reached their peak maturity and flavor profile. In most cases, this means holding fruit on our trees longer than traditionally done so that the fruit has the time to develop to its fullest potential. We harvest when fruit is in season, and not a day sooner. Our strategy to take the care and patience in managing our groves and harvesting help us to reach our ultimate goal — to provide our end customers with the most delicious and enjoyable eating experiences possible."

Shanley Farms is pushing the envelope when it comes to the produce it grows and ships. Ms. Shanley said that its focus is not only on growing products that are unique and exciting, but also on growing the absolute best-tasting piece of fruit possible.

Ms. Shanley joined her father's business four years ago, and this next generation has brought branding initiatives to help move the company into the future.

 "We also produce and ship 'Morro Bay' avocados, which have the highest oil content and are available in late fall," she said. "Our Morro Bay Avocados, packed by Del Rey Avocado, are solely sourced from San Luis Obispo County, CA. The micro climate is much cooler than growing regions further south. The cooler weather slows down the trees maturation process and allows the fruit to hang on the trees up to 18 months. With this much growing time, Morro Bay Avocados are able to reach their peak maturity. These Avocados have a very high oil content giving consumers deliciously rich and creamy avocados in the fall; a time when premium avocados become hard to find."

 Shanley Farms' Sierra Sweet kiwis are kept on the vine longer than other growers leave them in order to insure they are at maximum sugar content when they are harvested. They are grown at the base of the Sierra Nevada Mountains in Visalia, CA, and are packed by Venida Packing Inc. Ms. Shanley said that most kiwis are harvested as soon as they reach the legal sugar level of 6.2. Sierra Sweet Kiwis are kept on the vines much longer, only harvested once the sugar level reaches between an 11.5 and 12.5. She noted that as soon as a consumer tastes a Sierra Sweet kiwi they come back for more.

 "Our specialty offerings will be expanded even further this spring when we plant dragon fruit and passion fruit, and we will continue on that path with a specialty variety of both cherimoya and fig plantings the following spring," said Ms. Shanley. "Our product line gives retailers the opportunity to differentiate themselves and provide their shoppers with unique and enticing produce from growers who ship only the best."