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The lilly pilly is one of the most popular plants in Australia today,
particularly for hedging and topiary. Lilly pillies are evergreen
rainforest plants with glossy  green leaves. Many varieties have flushes
of colourful new growth, ranging from brilliant pink to a red-brown. In
spring to early summer most lilly pillies have fluffy white or greenish
flowers followed by long lasting red, purple or whitish berries.
The fruit matures from December to February, being a pear shaped red berry, known
as a Riberry, growing to 13 mm long, covering a single seed, 4 mm in
diameter.
The tree commonly only reaches 7 metres in cultivation. The berry has
a tart, cranberry-like flavor, that has a hint of cloves. It has been
popular as a gourmet bushfood since the early 1980’s, and is
commercially cultivated on a small-scale basis.
The fruit is most commonly used to make a distinctively flavoured
jam, and is also used in sauces, syrups and confectionery.
Aniseed Myrtle~Artesian Salt~Bush Tomato (Kutjera, Akudjera)~Davidson Plum (Sour Plum)~Desert Lime (Wild Lime)~Illawarra Plum(Daalgaal, Gidneywallum)~Kakadu Plum~Lemon Aspen~Lemon Myrtle~Lillypilly~Macadamia Nut (Queensland Nut)~Mountain Pepper (Dorrigo Pepper)~Muntries (Native cranberry, Munthari)~Native Currant~Native Thyme~Olida (Strawberry Gum)~Passionberry~Pepperberry (Tasmannian Pepper)~Quandong (Wild Peach)~River Mint(Native Mint) ~Saltbush~Sea Parsley (Sea Celery)~Tanami Apple~Wattleseed(Ground Wattle Seed)~ Wild Rosella (Hibiscus)
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