Green Ants: The Citrus Burst of the Tropics

Green tree ants (Oecophylla smaragdina) — also called weaver ants — build elaborate silk-and-leaf nests in the canopy of trees across tropical Australia, from the Kimberley through Arnhem Land to far north Queensland. Aboriginal communities have eaten both the adult ants and their larvae for thousands of years. The adult ants have a vivid, intense lime-citrus flavour (from formic acid and citral compounds) that bursts on the tongue — a natural citrus hit that requires no processing, no preparation, and no cultivation. The larvae are milder, creamier, with a slightly nutty flavour.

The ants are harvested by pulling down a nest from a tree branch (this requires acceptance of multiple painful bites — green ant mandibles are fierce) and shaking or picking the ants and larvae from the silk-and-leaf structure. The adults are eaten live, crushed into drinks, or used as a garnish. The larvae are eaten raw or lightly toasted.

Green ants on seared pearl meat with finger lime — three sources of citrus acid (ant, finger lime, and the ocean brine of the pearl meat) from three different kingdoms (insect, plant, marine). This is the kind of plate that only Australia can build.