Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



When visiting our garden for the first time, its natural beauty is not immediately seen. Possums regularly raid our backyard, cute white ones with black tipped tails, so hubby resorted to installing see-through netting that keeps the night visitors out. If you enter the padlocked gates you’d see overgrown tomatoes with pops of red, yellow zucchini flowers hidden within huge plants, succulent fruit hanging from apple trees in the orchard and a vintage mossy birdbath surrounding a rambling herb parterre. Other parts of the garden require searching. Citrus trees and figs are hidden behind the vegetable garden, verdant grape vines are cloistered within the hothouse, protected from the salt carried inland from the nearby ocean. After planting the apple orchard, we deliberated where to position the lemon, lime and grapefruit trees. At first, we trialled near the herb parterre, yet the soil caused the tiny tree’s leaves to yellow, leaving hubby baffled. Several weeks passed causing the trees to look sicker as the leaves started to shrivel. Not wanting to make a mistake and shift the trees to a place that could be their death knell, we kept deliberating. I’m unsure who thought of the idea, but one of us remembered Italians grew their citrus in large pots for movement into a conservatory in the winter months. Bunnings supplied several huge terracotta pots, which we placed in a sheltered position behind the vegetable garden, near the back fence, and the sick citrus trees thrived. Some choices in gardening by the sea are not for beauty or symmetry, it’s for the plant’s survival.

This zesty lime tart is so easy if you own a food processor. After soaking the cashew nuts, the only pre task, you process two lots of ingredients to make the tart. Zesting the five limes is the only time consuming task, but so worth the effort as the lime’s zest flavour is incredible when paired with avocado.


Health benefits:

·       Lime consists of water and is an extremely good source of vitamin C. It is also rich in dietary fibre and minerals like calcium, iron, potassium, copper, magnesium and phosphorous. The best thing about lime is that it has the least amount of calories, carbohydrates, and fats. Moreover, lime peel and pulp are also rich in phytochemicals like polyphenols.

·       The health benefits of lime include weight loss, improved digestion, reduced respiratory and urinary disorders, relief from constipation, and treatment of scurvy, peptic ulcer and gums. It also aids in skin care and eye care.



Makes 23cm (9 inch) tart

Serves 8-10



For the crust:

2 cups raw cashews

12 medjool dates, pitted

2 tablespoons nut butter

pinch Himalayan salt

For the filling:

¾ cup raw cashews, soaked for 2 hours, drained

3 large ripe avocados, flesh

zest of 5 limes

½ cup lime juice, about 5 limes

½ cup rice malt syrup

1 teaspoon natural vanilla extract

pinch Himalayan salt

For the topping:

2 limes, thinly sliced

zest of 1 lime

Soak ¾ cup of raw cashew nuts for 2 hours or overnight, drain. Line a 23 cm (9 inch) round springform cake tin with baking paper.

For the crust, put the cashews in a food processor and chop into small pieces. Add the rest of the crust ingredients and blend until crumbly and sticky. Press the mixture into the base of the cake tin and place into the freezer while you make the filling.

Wash and dry the food processor. Place all the filling ingredients into the processor and blend until smooth and creamy. Pour the filling over the crust and freeze at least 6 hours until set, or overnight. Remove from the freezer at least an hour before serving, decorate with lime slices and lime zest before cutting into wedges to serve. The tart will keep in an airtight container in the freezer up to 6 weeks.