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The Native Currant can be found in small pockets of South Australia
and Victoria; particularly on Kangaroo Island, Barossa Valley, Clare
Valley, Adelaide Hills.
Fruits are taken from a small prickly
shrub. They offer a moderate source of vitamin C and are red in colour.
Flavour is best when mixed with sugar to remove the acidity.
The fruits are eaten out-of-hand, or used in jams and jellies
There are a number of different species occurring naturally from tropical and sub tropical regions as well.
HOW TO ENJOY NATIVE CURRANTS
What do you usually like Sauce on? Wraps, BBQ, Baguette, Sandwich, with prawns??
Aniseed Myrtle~Artesian Salt~Bush Tomato (Kutjera, Akudjera)~Davidson Plum (Sour Plum)~Desert Lime (Wild Lime)~Illawarra Plum(Daalgaal, Gidneywallum)~Kakadu Plum~Lemon Aspen~Lemon Myrtle~Lillypilly~Macadamia Nut (Queensland Nut)~Mountain Pepper (Dorrigo Pepper)~Muntries (Native cranberry, Munthari)~Native Currant~Native Thyme~Olida (Strawberry Gum)~Passionberry~Pepperberry (Tasmannian Pepper)~Quandong (Wild Peach)~River Mint(Native Mint) ~Saltbush~Sea Parsley (Sea Celery)~Tanami Apple~Wattleseed(Ground Wattle Seed)~ Wild Rosella (Hibiscus)
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