Product review: Outback Pride Native fruits in syrup + Recipe.

Posted on September 9, 2011


On my recent visit to the Oxfam shop in Melbourne I picked up a jar of Native Australian fruits in syrup from Outback Pride. A sweet syrup containing a mixture of Quandong halves, Dessert Limes, Passionberries, Illawara plums, apples and Muntries. Besides Quandong and apple, these fruits were foriegn to me, but they looked delicious and I have tried their Quandong dessert syrup which is fantastic. It is hard to find Native wild fruits in Melbourne, so it is the perfect way to introduce yourself to something different.

Quandong berries are tart and sweet, the flavour is a cross between a peach and rhubarb. The fruit can be eaten fresh or it is halved and dried. They are perfect in jams, chutneys and preserves and contain twice the amount of vitamin C as an orange.

Muntries have a spiced apple flavour, they look like a wrinkled cranberry, the texture quite firm. They lend well to savoury dishes.

Illawara plum is a small native plum, with a sweet flavour.

Passionberry is actually a rare type of native tomato, it is yellow in colour and has a flavour similar to a banana.

Dessert limes are a small sour lime, with an incredibly unique flavour. They can be used in most desserts and savoury sauce and dressings. They work well in icecream.

Although you may not taste the distinct differences in flavour as the syrup is quite sweet, it is a great introduction to a range of native fruits. It can be topped on ice-cream, baked in cakes, served on yoghurt, or eaten straight out of the jar. I enjoyed the wild flavours, some I was familiar with, others which challenged my taste buds. I would have liked more of the Quandong berry in the syrup, but understand that it’s rarity and seasonality may effect the quantity each time. The company also stock a range of dressings, sauce, pasta, preserves and spices. Outback Pride supports rural Aboriginal communities by providing jobs and training and carrying on traditional recipes and wisdom.

To match the sour and sweet flavours of the preserves, I made a lemon myrtle rice pudding. Simple easy and great to share. Omit the Lemon Myrtle if you would like a creamier flavour.

Lemon Myrtle pudding with wild native fruits in syrup.

Serves 6


1 jar Outback Pride Wild Native fruits in Syrup.
120g Carnaroli rice, or arborio.
750ml Milk.
250ml double cream.
3 tbsp sugar.
2 tsp ground Lemon Myrtle.
1 vanilla pod, seeded.
  1. Heat all of the ingrediants in a pot till it reaches a boil, then reduce heat to low.
  2. Simmer for 30-35 minutes.
  3. Stir constantly and until the rice is cooked and the liquid is absorbed.
  4. Like a risotto, it should still have movement, rather than being stodgy.
  5. Serve with the native fruit, I served one large tbsp for each serving, and drizzle some syrup on top. Garnish with Thyme leaves.
  6. Store remaining fruit in refrigerator.
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