Blog
Posted in:
Australian Food
14 / 01 / 2005
This morning after our regular breakfast meeting in a leafy northern suburb of Sydney, Vic Cherikoff and I stumbled over a riberry tree loaded full of the pink pear shaped fruits. These seedless Australian rainforest fruits have an amazingly aromatic, cinnamon and clove flavour with the texture similar to that of a granny smith apple.
When available fresh riberry fruits are suitable for jams, conserves, chutneys & relishes, but I blended them and made Riberry Sorbet and Riberry Jam which were both fantastic.
Riberry fruits dont stay very fresh for long and are usually available as frozen or in a Riberry Confit.
