Ingredient
The riberry or lilly pilly (Syzygium luehmannii) as it is sometimes referred to as is a small red Australian rainforest fruit which is grown on small shrubs through larger trees. Most riberry fruit are seedless and has an amazingly aromatic, cinnamon, cranberry and clove flavour with the texture similar to that of a granny smith apple.
Riberry fruit was typically harvested from native trees on the east coast of Australia but is now produced from plantations with several plantings have now been made on the south coast of NSW, Victoria and South Australia. As the summer season is so small the majority of riberry fruit are snap frozen or sugar cured into a confit which allows them to be used all year round. The riberry plant is a common garden ornamental and those that have them often make use of the riberry fruits into jams, sauces and syrups.
The riberry fruit is rather versatile as it is great as a garnish for almost any dessert as well as complimenting savoury dishes such as red meats and game. You can even try riberry fruit as a garnish on classic Australian cheese plate.
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Other recipes with Riberry
An Australian twist on the traditional christmas turkey with macadamia nuts, lemon myrtle and riberries.
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australian food
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food and drink
My gourmet damper flavoured with riberry confit and blue cheese is a twist on the traditional damper recipe.
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bush tucker
A French styled pastry with Australian flavours
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breakfast
There’s no better way to cool down then having a chilled riberry sorbet made from fresh riberries
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An alternative to the cosmopolitan which uses the Australian fruit, the Riberry.
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