Native fruit in everyday life

Recipes

Three ways to explore Australian native fruit—from the breakfast table to a refreshing drink and a small moment of self-care.

Try something new

Let the fruit lead.

These small-batch ideas use fruits from the Native Flavours collection. The first two are food recipes; the third is a separate, single-use body scrub. Use correctly identified, food-grade fruit and check individual product details when available.

Recipe 01 / Pantry

Davidson Plum Refrigerator Jam

A deep-coloured, sweet-tart spread to bring a bold native fruit to toast, pastries or a cheese board.

About 1 small jarPrep 15 minCook 30–45 min

Ingredients

400 g fresh or thawed frozen Davidson plum, pitted and chopped
400 g white sugar
1 tbsp lemon juice
1–2 tbsp water, only if needed to prevent sticking

The fruit is the star. Remove all seeds before cooking, and thaw frozen fruit safely in the refrigerator.

Method

Put a small saucer in the freezer. Wash a jar and lid thoroughly, then set them aside to dry.
Combine the pitted plum, sugar and lemon juice in a heavy saucepan. Stir over low heat until the sugar dissolves. Add a little water only if the fruit begins to stick.
Simmer gently, stirring often, for 30–45 minutes or until thickened. Put a drop on the chilled saucer; if it wrinkles slightly when pushed, the jam is ready. Continue cooking in short intervals if needed.
Transfer to the clean jar, cool promptly and refrigerate. This is a refrigerator jam, not a shelf-stable preserve.

Storage: Keep refrigerated and use within 1 week, or freeze in a suitable container. Discard if mould, fermentation or an off smell develops. Do not store at room temperature.

Recipe 02 / Drinks

Native Raspberry Syrup

A bright berry syrup for sparkling water, desserts and refreshing drinks.

About 300 mlPrep 10 minCook 12 min

Ingredients

250 g fresh or frozen native raspberries
200 g white sugar
250 ml water
1 tsp lemon juice, optional

Use properly identified berries from a food-grade source. The fruit is strained for a smooth pour.

Method

Combine raspberries, sugar and water in a saucepan. Bring to a gentle simmer, stirring to dissolve the sugar.
Simmer for 8–10 minutes, lightly crushing the berries. Remove from the heat and let stand for 5 minutes.
Strain through a fine sieve into a clean bowl without pressing hard on the seeds. Stir in lemon juice if you want a sharper finish.
Pour into a clean bottle, cool promptly and refrigerate. Serve with sparkling water, over ice cream or as a dessert drizzle.

Storage: Refrigerate and use within 3 days. This is a fresh syrup, not a shelf-stable cordial. Discard if it bubbles, smells off or shows mould.

Recipe 03 / Body care · Not food

Native Mulberry Body Scrub

A gentle, single-use DIY scrub featuring finely ground dehydrated native mulberry. Mix only what you need and discard the rest.

One use onlyPrep 5 minBody, not face

Ingredients

2 tbsp finely ground, sieved dehydrated native mulberry fruit
1 tbsp finely ground plain rolled oats
1 tbsp plain sunflower oil, or just enough to make a soft paste

Use clean, dry tools. Do not use the site's unspecified “Oils” category until an individual oil is confirmed suitable for skin use.

Method

Grind and sieve the dehydrated fruit and oats until very fine. Discard coarse or sharp pieces.
Mix with the oil in a clean bowl immediately before use. Do not add water to the mixture or put it into a storage jar.
On a small area of intact, damp body skin, massage very lightly for a few seconds. Rinse thoroughly. Stop immediately if it stings or irritates.
Discard any remaining mixture. Wash the bowl and tools; never save a batch for later use or share it with someone else.

Skin-use caution: Test a small area first. Avoid face, eyes, lips, broken or irritated skin and known allergies to any ingredient. Do not use if the powder feels scratchy. This is not a treatment or a manufactured cosmetic; it has no preservative system.

The ingredient comes first

Meet the fruits behind the recipes

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