fruit

Foraging Magenta lilly pilly

Syzygium. Crisp magenta berries, tart-sweet, faint clove note.

What to do with it

• Eat raw, crisp and tart
• Cook into jam or jelly
• Scatter over desserts

Ways to keep it

• Jam or jelly
• Pink shrub (vinegar)
• Tart soda (ferment)

About Magenta lilly pilly

Syzygium paniculatum, the magenta lilly pilly or magenta cherry, is a species of flowering plant in the myrtle family Myrtaceae, native to New South Wales, Australia. A broad dense bushy rainforest tree, in cultivation it grows to a height of 15 m (49 ft) with a trunk diameter up to 35 cm (14 in). The largest known example is at Ourimbah Creek, 35 m (115 ft) metres tall. The leaves are 3–9 cm (1.2–3.5 in) long, opposite, simple and slightly obovate, tapering at the leaf base. They are dark glossy green above, and paler below. White flowers are produced in clusters. The edible fruit is usually magenta, but can be white, pink or purple. The seeds are polyembryonic. A population of Syzygium paniculatum occurs on the eastern side of Jervis Bay, with trees 20–30 m (66–98 ft) tall, some with a diameter at breast height of 1.5 m (4.9 ft).

From Wikipedia.

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