Diploglottis australis, known as the Native Tamarind, is a common rainforest tree of eastern Australia with a crown of large coarse, dark green leaves making it look like a palm tree.

The yellow fruit have a hairy outer casing, and contain one large seed surrounded by edible sharp flavoured orange pulp.  Use to make drinks or jam.  Fruits ripen in  summer.

Flying Foxes love them and do all the hard work of dislodging sufficient quantities for you.

Native Tamarind Jam

Place 500gm of fruit in a saucepan with sufficient water to cover. Simmer until soft.  Squash fruit and strain liquid through a fine sieve.
Discard pulp and seed.  To each of cup of liquid add a cup of sugar.  Stir until sugar dissolves.  Boil until mixture gels (about 30 minutes) and then bottle and seal.