Flavour – Cinnamon and clove flavour.

Colour and Appearance – Pink/red, pear shape approx. 10-15mm in length.

Typical uses – stir-frying, sauces, muffins, cakes and preserves. Also available in syrup as a riberry confit.

Helpful hints – Will lose pink colour on cooking but will generally regain it on standing. Do not over-cook. Also available glaceed.

Storage and Packaging Size –

  • Frozen riberries: 1kg zip lock bags (approx. 2000 fruits/kg);
  • Riberry confit 2kg bags (stored frozen) and 250g jars (shipped at ambient, chill on opening)

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The riberry is also known as the small leaved lillipilli. These tiny pink fruits have a distinct clove-like flavour and are best used in confit form. Their flavour is suited to game meats like kangaroo but they compliment any red or white meat and even seafood. Try riberry confit with venison instead of (or with) juniper. They are lovely eaten straight up as in the confit product, mixed with other berries and combine well with apples oranges, pears, peaches, apricots and mango. Great in baked cakes and puddings, toss in while frozen. Riberries and particularly, Riberry confit even go well with chocolate and chocolate desserts. Try a chocolate mousse with riberry confit.

Uses: Use instead of cloves for apple pie; infuse into Vodka; quail and riberry confit; mango, riberry and coriander salsa; riberry and pumpkin or mushroom risotto.

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