Riberry

What it is

A riberry is about 1–1.5 cm (⅜–⅝ in) long, round to oval, and pink to red on the outside. Its tart, spicy flavour suits both sweet and savoury cooking.

The variety Glover’s Seedless was chosen for its high proportion of fruit without seeds, but even that variety can produce some seeded berries. When compatible related trees flower nearby, their pollen can increase the share of berries with seeds.

Where it comes from

Riberry comes from subtropical rainforest along Australia’s east coast, including New South Wales and southern Queensland. It grows near streams and rivers. It also has a life outside the forest: people plant it in gardens, clip it into hedges and use it as a roadside tree in southeast Queensland.

How it's eaten where it grows

In Australian cooking, riberry pairs with apple in a sauce for pikelets, small pancakes cooked in a frying pan. Chopped apples simmer with sugar and water; crushed riberries go in halfway through. The same sauce can fill an apple crumble or accompany pork.

Riberries also go into ice cream, cakes, pies and meat sauces. Currong Comestibles combines them with strawberries, blueberries and apple in Riberry Berry Jam.

How it's grown

A forest tree can reach 30 m (98 ft), while cultivated trees usually reach 5–10 m (16–33 ft). Riberry grows best in fertile, moist soil that drains well, and its crown can be pruned to shape. Growers use stem cuttings to keep a chosen variety’s traits; seedlings can turn out differently.

When and where you'll find it

In eastern New South Wales and southern Queensland, harvest usually runs through December and January. Beyond fresh fruit, riberries come freeze-dried whole and cooked into jams. Natif’s dried berries can be soaked in water or juice, or used as cocktail garnishes. The dried fruit keeps in a sealed container in the fridge.