Fresh Australian finger limes aren't approved for import to the States, so most of America's supply comes from a few California growers. In season, from late summer to mid-winter, the fruit can be found at West Coast farmers' markets, grocers like Whole Foods, and a growing number of restaurants; chefs from all over have caught on to the limes' charms. At The Fifth Floor, a restaurant in San Francisco, chef David Bazirgan uses them to add tangy, textural contrast to the rich beurre blanc that tops sauteed scallops. Australian chef Andrew Fielke mixes the capsules into cocktails at home to add a concentrated citrus note. In Paris, Nicolas Berger, pastry chef at Alain Ducasse at the Plaza Athenee, uses finger limes as a bright, finishing touch in both fruit compotes and rich chocolate desserts. Berger says, "It's the fleur de sel for the pastry chef."