Black apple

What it is

Planchonella australis, also called Pouteria australis, belongs to the sapodilla family. Its plum-like fruit measures 1.5–6 cm (0.6–2.4 in) long and can carry a dusty bloom over its dark skin when young. Inside are two to five brown seeds, each about 2 cm (¾ in) long.

The flesh is eaten out of hand. Maggots are often found inside.

Where it comes from

Black apple comes from eastern Australia. In New South Wales, its range runs north from the Illawarra along the coast and into the Upper Hunter Valley. It continues into Queensland, reaching the country south of Gladstone.

Warm rainforest is its home, including coastal, subtropical and warm temperate forest. The same tree is planted in gardens and used to rebuild rainforest.

How it's eaten where it grows

First Nations people in Australia ate the fruit, and today it is mostly eaten fresh, raw and straight from the tree when ripe. It also goes into pies and cobblers, or becomes juice, vinegar and cider. The flesh is sweet and fibrous.

How it's grown

A forest-grown black apple can reach 30 m (98 ft), though cultivated trees usually stay much smaller. It likes enriched soil, reliable moisture and good drainage, and tolerates moderate frost. Growers raise it from seed or cuttings; fruiting can begin after three to five years.

Young trees are prone to leaf burn in hot, dry weather, especially in full sun. Older trees have a deeply grooved trunk with rough brown bark.

When and where you'll find it

In New South Wales, black apple usually ripens from September to November, during the southern spring. Trees are sold for gardens and planted to rebuild rainforest, and the ripe fruit can be eaten straight from the tree. Native birds and mammals also eat the fruit.