Native cherry tree Australia

The Native Cherry Tree: A Sweet Secret of the Australian Bush

Australia, a continent renowned for its unique wildlife and breathtaking landscapes, also harbors a surprising array of native edible plants. Among these hidden gems, the native cherry tree stands out, not just for its intriguing name, but for the delightful, tart-sweet fruit it offers. While not a cherry in the botanical sense of Prunus, these trees belong to the Myrtaceae family, a group that includes familiar Australian flora like eucalyptus and bottlebrush. They are a testament to the continent’s rich and often overlooked culinary heritage, offering a taste of the wild that has sustained Indigenous Australians for millennia.

The term "native cherry" is a broad one, encompassing several species that share a common characteristic: small, often brightly colored, fleshy fruits that bear a superficial resemblance to cherries. These trees are scattered across various Australian ecosystems, from the humid rainforests of the east coast to the arid inland plains. Their adaptability and diverse forms highlight the resilience and ingenuity of Australian plant life.

Key Native Cherry Species and Their Characteristics:

While many species can be loosely termed "native cherries," a few are particularly noteworthy for their edible fruits and widespread recognition:

• Acmena smithii (Lilly Pilly): Perhaps the most widely recognized and cultivated of the "native cherries," the Lilly Pilly is a common sight in Australian gardens and parks. It’s a large shrub or small to medium tree, typically reaching heights of 5-15 meters. Its leaves are glossy and elliptical, and it produces clusters of small, translucent berries that range in color from white and pink to vibrant shades of magenta and purple. The fruit’s flavor is often described as mild, slightly tart, and subtly sweet, with a texture similar to a grape or a soft blueberry. Lilly Pilly fruits are incredibly versatile and are increasingly being incorporated into modern Australian cuisine.

• Syzygium australe (Brush Cherry): Another popular member of the Syzygium genus, the Brush Cherry is a fast-growing, dense shrub or small tree. It’s known for its attractive, glossy, dark green leaves and its abundant, bright red to purplish-pink berries. The fruit is generally more tart and acidic than Lilly Pilly, with a slightly firmer texture. It’s particularly well-suited for jams, jellies, and sauces where its acidity can be balanced with sugar.



• Exocarpos cupressiformis (Native Cherry or Ballart): This species presents a fascinating evolutionary quirk. The fruit itself is not the fleshy part; instead, it’s a small, dry, nut-like seed that sits atop a swollen, fleshy, red stalk (the receptacle). This stalk is the edible part, offering a sweet, slightly resinous flavor. The "cherry" is held directly on the branch, giving it a unique appearance. Native Cherry trees are often found in woodlands and forests across eastern Australia and can grow into medium-sized trees. The edible portion is surprisingly sweet and was a valuable food source for Indigenous Australians, especially in drier regions.

• Pittosporum undulatum (Native Pittosporum or Queensland Pittosporum): While primarily known for its fragrant flowers and ornamental value, Pittosporum undulatum also produces small, woody capsules that, when mature, split open to reveal glossy black seeds surrounded by a sticky, sweet, orange pulp. The pulp is edible and has a pleasant, slightly musky sweetness. This species is widespread along the east coast, thriving in rainforest margins and coastal areas.

Ecological Significance and Indigenous Knowledge:

Native cherry trees play a vital role in their ecosystems. Their fruits provide a crucial food source for a variety of native fauna, including birds, bats, and insects. The trees themselves offer habitat and shelter.

For Indigenous Australians, these trees have been a staple food source for thousands of years. Their knowledge of the fruiting seasons, the best harvesting techniques, and the preparation methods for these fruits is extensive and deeply ingrained in their cultural heritage. The fruits were often eaten fresh, dried for later consumption, or used to make pastes and preserves. The ability to identify and utilize these native foods was essential for survival and well-being in diverse Australian environments.

Cultivation and Availability:

While some native cherry species, like Lilly Pilly, are readily available in nurseries and widely planted in gardens, others are less common in cultivation. The accessibility of fruits from wild trees can also be limited by their geographic distribution and the need for sustainable harvesting practices.

For those interested in growing their own native cherries, understanding the specific needs of each species is crucial. Lilly Pilly and Brush Cherry are generally forgiving and can tolerate a range of soil types and conditions, though they prefer well-drained soil and a sunny to partially shaded position. Seeds of Exocarpos cupressiformis can be challenging to germinate, and cuttings are often preferred.

Culinary Potential and Modern Applications:

The resurgence of interest in native Australian ingredients has brought the humble native cherry into the spotlight. Their unique flavors and textures offer a refreshing departure from traditional fruits.

• Lilly Pilly: Its mild sweetness makes it ideal for desserts, jams, jellies, chutneys, and cordials. It can also be incorporated into savory dishes, adding a subtle tang to sauces and marinades for poultry and pork. The vibrant colors of the berries also make them visually appealing.

• Brush Cherry: Its tartness lends itself perfectly to preserves where the acidity can be balanced with sugar. It’s excellent in pies, tarts, and as a compote to accompany breakfast dishes or desserts. Its robust flavor also works well in reductions and glazes.

• Native Cherry (Exocarpos cupressiformis): The sweet stalk is best enjoyed fresh, offering a delightful natural sweetness. It can also be used in fruit salads or as a unique garnish. Its slightly resinous note adds an interesting dimension.

• Pittosporum undulatum: The sweet pulp can be a delightful addition to fruit salads, yogurts, or as a spread. Its unique musky sweetness might also be explored in more experimental desserts.

Challenges and Considerations:

Despite their culinary appeal, there are challenges to the widespread adoption of native cherries.

• Variability: The flavor and sweetness of wild fruits can vary significantly depending on the species, growing conditions, and ripeness. This variability can make consistent recipe development tricky.
• Harvesting: Sustainable and ethical harvesting is paramount. It’s important to only take what is needed and to avoid damaging the plants. For those without access to their own trees, sourcing fruits from reputable growers or Indigenous communities is recommended.
• Processing: Some native cherry fruits have small seeds that may need to be removed before consumption, and their tartness often requires the addition of sweeteners.
• Awareness: Many Australians are still unaware of the edible potential of these native trees, highlighting the need for greater education and promotion.

The Future of Native Cherries:

The native cherry tree represents a delicious and sustainable link to Australia’s natural heritage. As interest in bush tucker grows, these fruits are finding their way onto menus, into home kitchens, and into innovative food products. Their cultivation is becoming more common, and their unique flavors are being celebrated by chefs and home cooks alike.

Embracing the native cherry is not just about discovering new tastes; it’s about connecting with the land, honoring Indigenous knowledge, and contributing to the preservation of Australia’s unique biodiversity. So, the next time you see a tree laden with small, colorful berries in the Australian landscape, take a moment to appreciate the sweet secret it holds.

Native Cherry Tree Recipes: A Taste of the Australian Bush

Here are a few recipe ideas to get you started with native cherry fruits. Remember to adjust sweetness to your preference, as the tartness of native cherries can vary.

1. Simple Lilly Pilly Jam

This jam highlights the mild sweetness and beautiful color of Lilly Pilly.

Yields: Approximately 2 cups
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients:

• 500g fresh Lilly Pilly berries (any color, though magenta and purple are visually striking)
• 300g granulated sugar (adjust to taste)
• Juice of 1 lemon
• 1/4 cup water (or more if needed)

Instructions:

1. Prepare the berries: Wash the Lilly Pilly berries thoroughly. If they have small seeds, you can either leave them in (they soften considerably when cooked) or try to remove them for a smoother jam. For larger quantities, a food mill can be helpful.
2. Combine ingredients: In a heavy-bottomed saucepan, combine the prepared Lilly Pilly berries, granulated sugar, and lemon juice.
3. Mash and cook: Gently mash some of the berries with a potato masher to release their juices. Add the water.
4. Simmer: Place the saucepan over medium heat and stir until the sugar has dissolved. Bring the mixture to a rolling boil, then reduce the heat to a simmer.
5. Thicken: Simmer the jam, stirring occasionally, for 30-40 minutes, or until it reaches your desired jam consistency. You can test this by placing a small spoonful of jam on a chilled saucer; if it wrinkles when pushed, it’s ready.
6. Jar and store: Carefully ladle the hot jam into sterilized jars. Seal the jars and allow them to cool completely. Store in a cool, dark place for up to a year. Once opened, refrigerate.

2. Brush Cherry Tartlets with a Hint of Native Mint

The tartness of Brush Cherries is perfect for a refreshing tart.

Yields: 6-8 tartlets
Prep time: 30 minutes (plus chilling time)
Cook time: 20-25 minutes

Ingredients:

For the Pastry:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2-3 tablespoons ice water

For the Filling:

• 250g fresh Brush Cherries, washed
• ¼ cup granulated sugar (adjust to taste)
• 1 tablespoon cornstarch
• 1 teaspoon finely chopped native mint (e.g., Mentha australis, or substitute with regular mint)
• 1 tablespoon fresh lemon juice

Instructions:

1. Make the pastry: In a bowl, combine flour and cubed butter. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the tartlet shells: Preheat your oven to 180°C (350°F). Roll out the chilled pastry and cut out circles to fit your tartlet tins. Press the pastry into the tins, trim any excess, and prick the bases with a fork. Line with baking paper and fill with baking beans or rice. Blind bake for 15 minutes. Remove the baking beans and paper and bake for another 5-7 minutes until lightly golden. Let cool.
3. Prepare the filling: In a bowl, combine the Brush Cherries, sugar, cornstarch, chopped native mint, and lemon juice. Stir gently to coat the cherries.
4. Fill and bake: Spoon the Brush Cherry mixture into the pre-baked tartlet shells.
5. Bake: Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
6. Serve: Allow the tartlets to cool slightly before serving. They are delicious warm or at room temperature, perhaps with a dollop of whipped cream or vanilla ice cream.

3. Native Cherry (Exocarpos cupressiformis) and Honey Drizzle

The sweet stalk of the Native Cherry is best enjoyed in its natural state.

Ingredients:

• Freshly picked Native Cherry stalks (the red, fleshy part)
• Good quality local honey

Instructions:

1. Harvest carefully: Gently pick the sweet red stalks from the branches of the Native Cherry tree. Ensure you are harvesting sustainably and ethically.
2. Serve fresh: Arrange the Native Cherry stalks on a platter.
3. Drizzle with honey: Lightly drizzle with local honey to enhance their natural sweetness.
4. Enjoy: These are best eaten immediately as a simple, natural snack or dessert.

These recipes are just a starting point. Experiment with different native cherry species and enjoy the unique flavors they bring to your table!