Red bush apple

What it is

Red bush apple is Syzygium suborbiculare. The red skin has deep ribs, and a large fruit can reach 8–10 cm (3–4 in) across. Inside sits one large seed with only a thin layer of flesh around it. The outside crunches; the inner flesh has a fluffy texture. Its sweetness comes with a sharp edge and a floral, rose-like flavour.

Where it comes from

Its home stretches across northern Australia, from Western Australia through the Northern Territory to Queensland, and into New Guinea. In Kakadu it grows where eucalypt woodland meets monsoon thicket. In the Northern Territory, Indigenous harvesters gather the fruit from wild trees.

How it's eaten where it grows

In Kakadu, Bininj/Mungguy people eat red bush apples raw. Australian cook Karen Sheldon pairs their tang with Granny Smith apples in baked pastry bundles. The filling combines both fruits with cardamom, cinnamon, mixed spice, raisins and brown sugar.

The fruit mixture cooks until the Granny Smith pieces are tender but still hold their shape. It then cools before being folded into shortcrust pastry. The finished bundles are served warm with wattleseed and vanilla ice cream.

How it's grown

The tree carries large dark leaves and white flowers. Fresh seed is used to grow new plants; it sprouts well and grows quickly. In Kakadu the trees usually flower from July to November, followed by fruit during the local seasons of Kunumeleng and Kudjewk. The spreading tree also provides shade and shelter. It grows in sun or light shade, on well-drained ground, and tolerates salt-laden winds.

When and where you'll find it

In Kakadu, the fruit usually ripens from October to February. Beyond the fresh harvest, one Australian native-food company bottles it as a syrup: the fruit’s extract combined with water and coconut-derived glycerol. The syrup brings the fruit into drinks and desserts.