Riberry, Lilli Pilly,
There are historic references from New South Wales and Queensland about riberry being regularly eaten raw as a snack by Aboriginal communities, and suggestions the pulp was also applied to sore ears.
The Riberry is a pear-shaped fruit, 12-15 millimetres in length, with a striking red/ cerise colour that fades to pink when cooked.
From late November to late February.
Riberry comes from the same family as cloves, and has a refreshingly tart, spicy flavour that has a hint of cloves and cinnamon. Fruit can vary in taste depending on selection.
The fruit can be eaten straight from the tree.
Its rich flavour lends itself well for value-added products such as sauces, chutneys and jams which work well with game meats such as kangaroo as well as poultry, lamb and pork. The fruit can also be used in salads, vegetable dishes and desserts such as ice cream, yoghurt and cakes. Its aromatic flavour tends to complement soft cheeses such as brie. Riberry can also be infused into spirits such as vodka to produce a cinnamon-like flavour.