Carpobrotus rossii

Carpobrotus rossii


Common Name

Pigface, Karkalla

Traditional use

Aboriginal people eat the fruit traditionally, fresh and dried. The salty leaves were also reported to have been eaten with meat.

You can apply the juice to sandfly bites or make a poultice of crushed leaves to apply to burns and scalds.

Extracts of the plant have significant in vitro antioxidant, antiplatelet, and anti-inflammatory activity.

part used

Leaves and the pigface fruit  when the flower is pollinated and spent. The fruiting body swells up and turns deep red,


All year round.

flavour profile

The leaves are salty, and the fruit is said to taste somewhere between a kiwifruit, a strawberry and a fig -- with a good whack of salt.


White settlers used the fruit for jams and jellies, and the leaves cooked as vegetables.