Magenta lilly pilly

What it is

A fruit is about 2 cm (¾ in) long, egg- or cherry-shaped, with a large seed inside. The colour runs from magenta to purple. Its flesh is crisp, and the flavour is quieter than the vivid skin suggests. It belongs to the myrtle family.

Where it comes from

Wild magenta lilly pilly grows along a narrow strip of the New South Wales coast, from Upper Lansdowne to Conjola State Forest. Its homes include coastal rainforest on sandstone soils and rainforest beside rivers.

Garden planting has carried it farther. In frost-free parts of California and Florida, it grows as hedges, screens and clipped ornamental shapes. In some Australian areas beyond its natural range, planted trees have escaped into bushland.

How it's eaten where it grows

In Australia, a home-grown magenta lilly pilly crop becomes saft, a concentrated cordial. The fruit is cooked with a little water, mashed and strained. Sugar dissolves into the juice, which is diluted with water to drink. Straining leaves the skins and pulp behind.

In South Africa, Patricia Furstenberg turns the same species into jam. She removes the pits, then uses sugar weighing half as much as the prepared fruit. Lemon adds extra tartness to one version.

How it's grown

The tree grows in sun or partial shade and likes enriched soil that drains well. Fresh seed or cuttings start new plants. It can grow in a large tub, while established garden trees may exceed 10 m (33 ft) tall. Pruning encourages denser foliage, and the new growth is reddish.

When and where you'll find it

In New South Wales, the fruit usually matures in May, after white flowers appear in summer. Garden trees offer the fruit alongside their glossy leaves and flaky bark, and birds eat the crop too. The same tree that makes a tall screen can supply fruit for a small batch of preserves.