The lilli pilli (riberry) is one of the most popular plants in Australia today, particularly for hedging and topiary. Lilli 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 lilli 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 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.

Lillipilli Apple Crumble

Peel 12 apples and chop into small chunks.
Place in a saucepan with 60gm sugar and 250ml water. Cook 30 mins.
At the last minute add 100gm lilli pillies (riberries). Stir and then transfer the mix to an oven dish.
Rub together a cup of flour and 2 Tbspns butter until it looks like breadcrumbs.
Mix in half cup each of brown sugar and rolled oats.
Pat the crumble over the lilli pilli/apple
Bake at 180C oven for 25 minutes

Lilli Pilli Chilli Sauce – cook 45gm lilli pillies (riberries) in a little water until soft. Drain but retain the water. Mash the soft fruit with a fork and extract the hard seeds. Place the puree in a pot with 6ml apple cider vinegar, half teaspn dried lemon myrtle, 1 cardamom pod, eighth teaspn chilli flakes, pinch salt and ground Dorrigo Pepperberry. Stir and then add 30ml of the retained water. Cook and keep stirring for about 3 minutes and then add 20gm sugar. Stir over heat until dissolved.