Kutjera (Kampurarpa - Pitjantjatjara language, Akatjurra - Alyawarra language) is a small desert plant approximately 30cm in height, with grey to bronze leaves and attractive mauve/blue flowers. It grows naturally through the central deserts from Tennant Creek, NT to Marla, SA.

Part of the tomato family (which includes potatoes and capsicums), there are over 100 species of Solanums (Wild Tomatoes) in Australia. However, only six are known to be edible, and Kutjera - Desert Raisins - are the most well known and certainly the most consumed species of the "bush tomatoes".

In the red, sandy desert, the plants grow quickly after summer rains, mainly from dormant root stock which can last for many years between favourable seasons. The plant also responds and grows rapidly after soil disturbance (along roadsides) or after bushfires.

This arid lands fruit has been a staple food of the indigenous desert dwellers of Central Australia for many thousands of years. A rich source of minerals, particularly potassium, they are also high in vitamin C. The traditional harvesting method is to collect the sun dried fruits of the small bush in the autumn and winter months. In the dried form, Bush Tomato can be stored for several years.

The fruit is rich in vitamin C. 1 to 3cm in diameter and yellow when ripe. They dry on the bush and resemble raisins.

Traditionally the dried fruits are collected from the small bushes in late Autumn and early Winter. In the wild they fruit for only two months.  These days they are grown commercially by Aboriginal communities in the deserts of central Australia. Using irrigation, they have extended the fruiting season to eight months

Bush Tomato has a strong sun dried tomato, caramel and tamarillo flavour and aroma which is just delicious in recipes with tomato, cheese or eggs. Also goes well with Salmon and stronger flavoured white or game meats. Can be used as a Dukka or crusting for meats.

The roots of this plant are used by our traditional people to treat toothache. The roots are baked in ash and then peeled and placed on the aching tooth. It is also an important bushfood, but can act as a laxative if too many are eaten.

There are several warnings associated with this fruit. Green fruit contains  the toxin solanine and only fully ripened fruit should be eaten. There are several related species which look like Solanum centrale but the fruit remains toxic even after ripening.
 
This plant requires smoke treatment before it will germinate. Smoke treatment is the simple process of covering the sown seed with smoked vermiculite and watering in.

Bush Tomato and Goat's Cheese Crackers

INGREDIENTS

2 Cups Plain Flour
½ tsp Salt
450 grams of hard goat cheese chopped into chunks
1/2 tsp Ground Bush Tomato (Kutjera)
113 gms unsalted butter room temperature

Add butter and cheese to the large bowl of a food processor fitted with a metal blade and pulse. Add half the flour and pulse some more, scraping down the sides as needed. With the motor running add salt, bush tomato and remaining flour until mixture holds together but may still feel dry. Scoop out onto plastic wrap or waxed paper and form into a log or rectangle. Refrigerate overnight or at least 4 hours, preferably 8 hours.

Arrange 2 baking sheets lined with parchment paper or silpat. Preheat oven to 190C. Unwrap the log and with a sharp knife slice it into 1cm thick slices. Bake in the preheated oven 12 to 16 mins or until they are slightly golden at the edges. Cool on racks and store in a tightly covered container.

Watch our "how to" on YouTube

Bush Tomato Pasta Sauce

Heat a tablespoon of Macadamia Nut oil in a pan, add one diced onion, one stick of diced celery, 1 diced carrot and cook until onion is clear, then add 1 teaspoon of Ground Bush Tomato, 1 teaspoon Saltbush, 1 teaspoon Mountain Pepper and salt to taste.  Cook until onion is translucent and then add a can of diced tomato.  Simmer for half an hour and then cook up your favourite pasta.  Garnish with grated parmesan or pecorino cheese and half a sliced avocado per person.