Akudjura – (Bush Tomatoes) – Akudjura is one Aboriginal name for the native bush tomato which is a strong flavoured fruit from the desert, tasting of tamarillo and caramel. Akudjura can be obtained either whole or ground with the ground product easily added to bread mixes, salads, sauces, cheese dishes, chutneys, stews or mixed into butter.
Davidson’s Plums – The tartness of these large crimson rainforest fruits make them well suited to dressings, sauces and desserts. Davidson’s Plum coulis with a creamy dessert is an ideal compliment.
Illawarra Plum – This fruit from the south coast of NSW is plum like in flavour with a pleasant yet subtle resinous quality. Plum sized and seedless, the Illawarra Plum can be sauced and performs well with chilli or ginger, complementing our game meats. Preserves, cheesecakes, muffins and other desserts can be made from the plums. The fruit behaves in a similar way to gooseberries in turning bitter with over cooking, the bitterness disappears on cooling and we suggest using stainless steel saucepans for simmering.
Kakadu Plum – The green Kakadu plum is a mild apricot flavoured and olive sized fruit which in 1982, was discovered to be the worlds highest fruit source of vitamin C. The flesh can be simply cut from the seed and used as a garnish for fish or added to sauces or fruit compotes. The whole plums pickle well in hot vinegar flavoured with native herbs.
Lemon Aspen – This tangy, yellow, citrus-flavoured fruit comes from an east-coast rainforest tree and is as versatile as a lemon. Whole Lemon Aspen fruits or just the juice can be used in pastries, desserts, sauces and marinades and the pulp from juicing can flavour shortbread to be further infused to extract its unique flavour.
Munthari – Commonly called native cranberries, Munthari (or muntries) are small green and red fruits with a Granny Smith apple flavour. They compliment apples in pies, flans and desserts providing that visual difference and also make excellent sauces, garnishes, preserves and an ideal fruit to serve with a cheese.
Quandong – Sometimes called wild or desert peaches, these red fruits have a tart apricot and peach flavour and are well known by country folk for making jams and pies. The kernels of quandong fruits are also highly flavoured. Roasted they can be used to impart an aromatic nutty taste to dessert or savoury sauces or used in a crumb topping. Available whole and frozen.
Riberry – Another popular fruit, riberries belong to the rainforest lillipilli family. They are small pink berries with a cinnamon and clove character. Use for sauces and relishes to accompany meats, fish, or cheese. Riberries can also be used in ice creams, sorbets and other chilled desserts and glaze well.
Wild Limes – Sourced from several species of Native Australian citrus species, these fruits can be found from rainforests to arid areas. With a very strong , tart lime flavour and an edible although slightly bitter yellow/green skin, wild limes make a superb mayonnaise and are well suited to desserts stewed in syrup or honey or traditionally glazed. Try them in sweet or savoury marmalades.
Wild Rosella – The tropical rosella buds of the wild hibiscus have a crispy berry and rhubarb taste. They lend themselves to pie fillings and other pastries, ice creams, sorbets and fruit stews. Rosella in a coulis with a lemon myrtle oil is an excellent flavour combination.