Native grapes edible Australia

Unearthing Australia’s Edible Gems: A Journey into Native Grapes

Australia, a continent renowned for its unique biodiversity, harbors a treasure trove of native flora, many of which have sustained Indigenous peoples for millennia. Among these often-overlooked botanical wonders are the native grapes. Far from the familiar European Vitis vinifera, Australia’s indigenous grape species offer a fascinating glimpse into a different evolutionary path, boasting distinct flavors, textures, and culinary potential. These are not merely historical curiosities; they represent a vibrant and delicious facet of Australian gastronomy waiting to be fully explored and appreciated.

For centuries, Indigenous Australians have incorporated these native grapes into their diet, utilizing them for sustenance, medicine, and ceremony. These hardy vines, adapted to the diverse and often challenging Australian landscape, produce fruits that range from small, intensely flavored berries to larger, juicier varieties. Understanding and celebrating these native grapes is crucial not only for preserving our natural heritage but also for fostering a more sustainable and diverse food system.

A World Apart: The Genus Cissus and its Australian Representatives

While the world primarily associates "grapes" with the Vitis genus, Australia’s native edible grapes belong to the Cissus genus, a widespread group of climbing plants found in tropical and subtropical regions globally. Within Australia, several Cissus species produce fruits that are traditionally consumed. The most prominent and culinary significant include:

• Native Currant / Grape (Cissus antarctica): Often found in the coastal rainforests of eastern Australia, Cissus antarctica is a vigorous climber. Its fruits are small, typically black or dark purple, and borne in small clusters. The taste is often described as tart, with a subtle sweetness and a hint of grape-like flavor, though more acidic than cultivated grapes. They are known for their refreshing quality and are a popular bushfood.

• Native Grape (Cissus opaca): This species, also known as "climbing saltbush" in some regions, is found across northern and central Australia. It produces small, rounded berries that can range in color from red to purple to black. The flavor profile can vary, but often exhibits a pleasant tartness with a slightly musky undertone. They are a valuable food source in arid and semi-arid environments.



• Wild Grape (Cissus oblonga): Another member of the Australian Cissus family, Cissus oblonga is a climbing vine that produces clusters of small, dark fruits. Its taste is generally tart and somewhat astringent, requiring a discerning palate or processing to be fully enjoyed. It’s a testament to the resilience of these plants that they thrive in varied conditions.

• Blue Grape (Cissus aristata): Found in rainforest margins and wet sclerophyll forests, Cissus aristata produces clusters of small, bluish-black berries. The flavor is often described as mildly sweet and tart, with a pleasant, slightly juicy texture.

Beyond the Berry: The Nutritional and Culinary Significance

Native Australian grapes are not just a taste of the wild; they are also packed with nutritional value. Like their global counterparts, they are a source of vitamins, minerals, and antioxidants. Their tartness often indicates a high concentration of organic acids, which contribute to their refreshing qualities and can also act as natural preservatives. Furthermore, their unique flavor profiles offer a distinct departure from conventional fruits, providing a new palette for culinary experimentation.

Traditionally, Indigenous Australians consumed these grapes fresh, savoring their juicy burst of flavor. They were also dried for preservation, pounded into pastes, or added to stews and other dishes. The seeds were sometimes ground and used as a thickening agent. The versatility of these native fruits underscores their importance as a sustainable food source for generations.

Culinary Exploration: Embracing the Native Grape in Modern Cuisine

The resurgence of interest in native Australian ingredients has opened up exciting possibilities for incorporating native grapes into contemporary kitchens. While their tartness and sometimes astringency might require a different approach than handling cultivated grapes, their unique character can elevate a wide range of dishes.

• Fresh Consumption: For the adventurous palate, enjoying native grapes fresh is the most direct way to experience their flavor. Look for varieties with a pleasant balance of tartness and sweetness. They can be eaten on their own as a refreshing snack or added to fruit salads for a zesty twist.

• Jams, Jellies, and Preserves: The natural acidity of native grapes makes them ideal for making jams, jellies, and chutneys. Their concentrated flavor can create intensely delicious preserves that capture the essence of the Australian bush. The tartness also helps them set beautifully.

• Sauces and Coulis: Native grape sauces and coulis can provide a vibrant and tangy accompaniment to both sweet and savory dishes. Imagine a native grape reduction served with roasted duck, or a bright coulis drizzled over a pavlova.

• Baking: Native grapes can be incorporated into cakes, muffins, and tarts, adding a burst of moisture and a unique tartness that balances sweetness. They can also be used to create interesting fruit fillings.

• Beverages: From refreshing cordials and juices to more complex fermented beverages, native grapes offer a distinct flavor profile for drinks. Their tartness can be balanced with sweeteners or combined with other fruits for a more nuanced taste.

• Savory Applications: Don’t shy away from using native grapes in savory dishes. Their tartness can cut through richness in meats, and their subtle fruitiness can add complexity to dressings and marinades.

Challenges and Opportunities

Despite their culinary promise, native Australian grapes face challenges. Availability can be limited, often requiring foraging or sourcing from specialized native food suppliers. Cultivation is not as widespread as for common fruits, and there is a need for further research into optimal growing conditions and yields.

However, these challenges also present opportunities. The growing demand for native foods is driving interest in their cultivation and sustainable harvesting. Education and awareness are key to unlocking their full potential. As more chefs, home cooks, and consumers discover the delights of native Australian grapes, their presence in our kitchens and on our tables is set to grow.

A Taste of the Ancient Future

Incorporating native Australian grapes into our diets is more than just a culinary trend; it’s an act of connection to the land and its deep history. It’s about embracing flavors that have nourished Indigenous Australians for thousands of years and celebrating the biodiversity that makes this continent so unique. By seeking out, experimenting with, and appreciating these remarkable fruits, we contribute to a more vibrant, sustainable, and delicious Australian food landscape. The humble native grape, often overlooked, is a true edible gem, waiting to be discovered and savored.

Native Australian Grape Recipes: A Culinary Journey

Here are a few recipe ideas to get you started on your native Australian grape culinary adventure. Remember that the flavor and tartness of native grapes can vary significantly depending on the species and the specific growing conditions, so adjust sweetness and other ingredients to your taste.

1. Native Grape and Lemon Myrtle Jam

This jam balances the tartness of native grapes with the fragrant, citrusy notes of Lemon Myrtle.

Yields: Approx. 3 cups
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients:

• 500g mixed native grapes (e.g., Cissus antarctica, Cissus aristata), stems removed
• Juice of 1 lemon
• 1-2 teaspoons dried Lemon Myrtle leaves, finely crushed (or 1 tablespoon fresh, finely chopped)
• 750g granulated sugar
• Sterilized jam jars

Instructions:

1. Prepare the Grapes: Wash the grapes thoroughly. If they are particularly large, you can halve them. Place them in a large, heavy-bottomed saucepan.
2. Initial Cooking: Add the lemon juice to the grapes. Cook over medium heat, stirring occasionally, until the grapes begin to soften and release their juices (about 10-15 minutes). You can gently mash them with a potato masher to help break them down.
3. Add Sugar and Lemon Myrtle: Stir in the granulated sugar and the crushed Lemon Myrtle leaves.
4. Boil to Setting Point: Bring the mixture to a rolling boil, stirring constantly until the sugar is completely dissolved. Continue to boil rapidly, stirring frequently, for about 20-30 minutes, or until the jam reaches its setting point. To test, place a small spoonful of jam onto a chilled saucer. If it wrinkles when pushed with a finger, it’s ready.
5. Pot the Jam: Skim off any foam from the surface. Carefully ladle the hot jam into the sterilized jam jars, filling them to the brim. Seal immediately.
6. Cool and Store: Let the jars cool completely. The jam will thicken further as it cools. Store in a cool, dark place.

Serving Suggestion: Delicious on toast, scones, or as a glaze for roasted meats.

2. Native Grape and Bush Tomato Relish

A savory and tangy relish that pairs beautifully with cheese or grilled meats.

Yields: Approx. 2 cups
Prep time: 20 minutes
Cook time: 45-60 minutes

Ingredients:

• 300g mixed native grapes (e.g., Cissus opaca, Cissus oblonga), stems removed
• 100g dried bush tomatoes (or sun-dried tomatoes), rehydrated and chopped
• 1 small red onion, finely diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon chili flakes (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Sauté Aromatics: Heat olive oil in a saucepan over medium heat. Add the diced red onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and chili flakes (if using) and cook for another minute until fragrant.
2. Add Grapes and Tomatoes: Add the native grapes and chopped bush tomatoes to the saucepan.
3. Simmer: Pour in the red wine vinegar and add the brown sugar. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-45 minutes, stirring occasionally, until the grapes have broken down and the relish has thickened.
4. Season: Season with salt and freshly ground black pepper to taste.
5. Cool and Store: Let the relish cool completely. Transfer to sterilized jars and store in the refrigerator. It will keep for several weeks.

Serving Suggestion: Serve with a cheese platter, grilled lamb chops, or as a side to roasted chicken.

3. Native Grape and Wattleseed Scones

A delightful twist on classic scones, infused with the nutty, coffee-like flavor of wattleseed.

Yields: 8-10 scones
Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons wattleseed, lightly toasted and ground
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup mixed native grapes, roughly chopped
• 3/4 cup milk (or buttermilk), plus extra for brushing
• 1 tablespoon raw sugar (for topping)

Instructions:

1. Preheat Oven: Preheat your oven to 220°C (200°C fan-forced / Gas Mark 7). Lightly grease a baking tray or line with parchment paper.
2. Dry Ingredients: In a large bowl, whisk together the flour, ground wattleseed, baking powder, and salt.
3. Rub in Butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
4. Add Grapes: Stir in the chopped native grapes.
5. Add Milk: Make a well in the center of the dry ingredients. Pour in most of the milk and gently mix with a knife or spatula until a soft, slightly sticky dough forms. Add a little more milk if needed, but be careful not to overmix.
6. Shape the Scones: Turn the dough out onto a lightly floured surface. Gently pat it down to about 2cm thickness. You can either cut out rounds using a floured scone cutter or cut the dough into squares with a knife.
7. Bake: Place the scones onto the prepared baking tray. Brush the tops with a little milk and sprinkle with raw sugar.
8. Bake: Bake for 15-20 minutes, or until the scones are golden brown and well-risen.
9. Cool and Serve: Transfer the scones to a wire rack to cool slightly. Serve warm with butter, jam, or cream.

Serving Suggestion: Perfect for an afternoon tea, served with a dollop of native grape jam.

These recipes are just a starting point. As you become more familiar with the unique flavors of Australia’s native grapes, feel free to experiment and create your own delicious dishes! Enjoy your journey into the world of edible native Australian botanicals.