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.