Down our street and around the corner is a rather majestic Lilly Pilly tree, whose branches hang over a little lane-way. Many Lilly Pilly trees are native to the East Coast of Australia and carry striking pink edible fruit. This vitamin-C rich fruit formed part of the diet of coastal Aboriginal communities. The fruit is quite acidic and tangy…I would describe it as being similar to a not-yet-ripe green apple with the texture of crisp watermelon. I’m surprised that my children snack on the fruit straight from the tree, undeterred by the sourness. While eating native foods is becoming much more common in Australia, it’s still not very widespread. Given the overabundance of this little native fruit in our lives recently, I’m pleased to present my top five ways with lilly pillies.
2) Lilly Pilly Smoothie. Pictured below is two freshly juiced organic apples, a small organic banana and a cup of pitted lilly pillies blitzed in the food processor.
4) Lilly Pilly Muffins. I adapted Donna Hay’s recipe for Blueberry Muffins to make the Lilly Pilly Muffins pictured below.
A note on cooking with lilly pillies