If I recall the tree you had Rob, was from record buck nursery, in central FL area, (I believe they were the original producers of your tree).
As is a specimen that I have at my house.
I recently got to taste a nicely ripened fruit for the first time about a week ago, and found it to be strikingly dissimilar to the ones I've tasted at the citrus arboretum in Lake Alfred, FL.
The ones at the arboretum would fall off the tree, and turn yellow...and they had a shape that was more slender and elongated, than the fruits of the tree I have (and you have, I think) from Record Buck.
The fruits produced by the trees we have, seem to contain pulp that is not caviar like in appearance, instead presenting a more angular pulp shape. The fruits are much more tart, and round shaped than the ones I've sampled at the arboretum...and also they seem to stay more green, never turning yellow quite like the other ones I've had in Lake Alfred.
Fruits produced by the fingerlime tree at the citrus arboretum had a delicious taste and an amazingly unique citrus aroma, I was surprised that this variety was quite palatable all by itself (as opposed to the fruits of the record buck plants, which were too sour to nibble on out of hand, and more bitter tasting). At the arboretum I must have eaten about 4 fingerlimes, the size of cocktail sausages...with no ill effects from too much acid.
In a nutshell...if you can get seeds or a seedling from the fingerlime tree at the arboretum in Lake Alfred, I would recommend that type instead of the one offered now in FL, by most nurserys (plants which all come from Record buck pretty much)...The fruits from the arboretum tree are much more tasty, with a true caviar pulp (like I've seen in pictures!!) and they seem harder to find than the variety being commonly offered now.
For those who have grown them, are they worth the foodie hype?
I cut and tried two of the large ones that were knocked off my tree. They were very tasty and the texture was really worthy of use in certain foods. I could see them being used very successfully on seafood, cooked or raw. I personally like my sushi/sashimi pure with just a bit of wasabi, preferable the real thing, and a very slight use of soy sauce however I could see some people liking the "lime caviar" on top of sushi/sashimi.