The Native Currant can be found in small pockets of South Australia and Victoria; particularly on Kangaroo Island, Barossa Valley, Clare Valley, Adelaide Hills.
Fruits are taken from a small prickly shrub. They offer a moderate source of vitamin C and are red in colour. Flavour is best when mixed with sugar to remove the acidity.
The fruits are eaten out-of-hand, or used in jams and jellies
There are a number of different species occurring naturally from tropical and sub tropical regions as well.
HOW TO ENJOY NATIVE CURRANTS
What do you usually like Sauce on? Wraps, BBQ, Baguette, Sandwich, with prawns?? Then Native Currant Chilli Sauce will definitely fit the bill.