Traditionally eaten by the Aboriginal people, the Riberry has three times the folate found in a blueberry, is rich in manganese, packed with minerals, dense in antioxidants, with antidiabetic properties and the capacity to reduce obesity. It was later used as jams, jellies and cordials by the early colonists.
The Riberry has an aroma of sweet, spiced tea, with musk and bush honey. Its flavour is tart and astringent with some sweetness.
• Three times the folate of a blueberry. Folate is needed for healthy growth and development and is essential for the healthy development of a baby during pregnancy.
• Rich in manganese and an important plant source of calcium.
• Contains high levels of anthocyanin, a potent antioxidant that is thought to improve cognitive function and protect against certain cancers, heart and Alzheimer’s diseases.
Taste and Smell
Eaten raw, the gorgeous clusters of Riberres have a refreshing, spicy flavour, with a hint of clove and cinnamon. They have an aroma of sweet, spiced tea, with musk and bush honey touches.
The Riberry comes from the clove family and its unique flavour works beautifully in sauces, chutneys and jams and complements poultry, lamb, pork and gamy meats such as kangaroo. The fruit can also be used in salads, vegetable dishes and desserts, such as ice cream, yoghurt and cakes. The subtle Riberry flavour works well with cheeses and can even be infused in vodka to create a magic cinnamon tasting cocktail!