Tōtara fruit

What it is

The mature fleshy cone is only about 1–1.5 cm (⅜–⅝ in) long, with one or two seeds above it. The red base is the part eaten. It forms when small scales at the base of the cone join together and swell.

The tree carries stiff, pointed, needle-like leaves, while its bark comes away in long narrow strips. That tiny red base grows on a tall forest tree whose trunk can be 2–3 m (6½–10 ft) across.

Where it comes from

Tōtara is native only to Aotearoa New Zealand. It grows across the North and South Islands, from lowland woods to mountain forest, and is much scarcer on Stewart Island/Rakiura. In Southland it grows close to the coast on almost pure sand, and dominates some coastal woods around Otatara.

How it's eaten where it grows

Tōtara’s red flesh is a traditional Māori food, and the tree also has a place in food storage. Its bark makes vessels for carrying water. In southern New Zealand, outer bark still protects pōhā tītī: kelp bags holding preserved muttonbirds. The tree provides both a small fresh food and material for keeping other foods.

How it's grown

Tōtara is a forest tree up to 30 m (98 ft) tall, with a stout trunk and thick, furrowed bark. Pollen-producing cones and seed-bearing cones grow on separate trees. New plants can be raised from fresh seed or woody cuttings. In the forest, birds eat the berry-like cones and carry the seeds to new places.

When and where you'll find it

In New Zealand, the red, fleshy cones are usually most visible in April and May, although they can occur throughout the year. They take about a year to ripen.

Dunedin Botanic Garden includes tōtara as stop 11 on its Treasures of Tāne trail, a place to see the tree and its red cones. Fruit there stays on the plants so everyone can see it.