Search Results for: riberries

Posted by in on June 28, 2021

Fruit confits

Our confits (sugar-cured fruits and fruit slices) are really special. For chefs who appreciate exceptional flavour and quality, our range is so versatile that they span every type of dish and menu. Grab a copy of our Australian Menu Planning Guide which includes ideas using the confits in a myriad of menu ideas.

We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness.

We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.

So please try our confit of fruits in sweet or savoury dishes or enjoy them with cheeses or yoghurt. Several go well in champagne while other fruit confit are great in spirit based cocktails. You be the judge.


We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness. We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.

This is our newest confit product and is spectacularly delicious. We slice the Illawara plums and cure them in our unique glucose and trehalose mixture to produce a syrupy, deep purple, fully flavoured plum confit. Illawarra plum confit is great on artisan bread, damper, pancakes or waffles. Add some to sauces for the rich plum-pine characters and intense deep plum colour. You can even just spoon some over roasted meats as a garnish. Complementary flavours include garlic, ginger, wasabi, pine nuts, coconut cream.

We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and begin a three sugar curing process over 4-6 weeks until the natural organic acids in the juice are perfectly matched and balanced with sweetness. You have to taste the result – it’s the best lime product you’ll ever try! We include the sugar syrup with the fruit as this is sweetened juice only, no water added. Add a splash to iced mineral water (and try adding a dash of vodka or white rum for a cocktail). Try our Rainforest lime fruit confit as a dessert garnish, particularly with a classic lime tart. Simply chop the slices and use about a half a teaspoonful per serve. Garnish iced cakes with our Rainforest lime fruit confit slices or top freshly baked biscuits or friands with some chopped lime confit.

New pack size – now in 250g (8.3oz) glass jars. We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and sugar-cured until the natural organic acids in the juice are perfectly matched and balanced with sweetness. You have to taste the result – it’s the best lime product you’ll ever try!

Riberry confit (packed in 2kg pouches or 250g jars) is an Australian rainforest fruit confit. It has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any stir-fry dish, salad, dessert or served with chocolate mousse or coconut yoghurt. Try riberry confit with a good Australian soft cheese, some baked ricotta or a classic Australian cheese plate. There’s nothing as impactful as a chocolate dessert with riberry confit either in the middle or as a garnish. Even though the riberries are preserved with a sugaring process (low fructose) and are obviously sweetened, they are also good in salads and stir-fries or over meat. Try riberry confit in a mushroom risotto. Remember, you can always reduce the sweetness by adding a little top quality, red wine vinegar.

Wild rosella flowers are actually modified leaves or calyces for the botanists. However, as a foodie, all you need know is that the acid flowers in this fruit confit are sugar-cured using glucose and trehalose (fructose-free) until we are happy with the super-rich crimson syrup, the firm texture of the flowers and the perfect balance of acid crispness and sweetness.

Wild rosella flowers are actually modified leaves or calyces for the botanists. However, as a foodie, all you need know is that the acid flowers in this fruit confit are sugar-cured using glucose and trehalose (fructose-free) until we are happy with the super-rich crimson syrup, the firm texture of the flowers and the perfect balance of acid crispness and sweetness.

Posted by in on June 17, 2021

Fruit Confits


We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness.

We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.

So please try our confit of fruits in sweet or savoury dishes or enjoy them with cheeses or yoghurt. Several go well in champagne while other fruit confit are great in spirit based cocktails. You be the judge.


We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness. We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.

We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness. We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.

New pack size – now in 250g (8.3oz) glass jars. We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and sugar-cured until the natural organic acids in the juice are perfectly matched and balanced with sweetness. You have to taste the result – it’s the best lime product you’ll ever try!

Riberry confit (packed in 2kg pouches or 250g jars) is an Australian rainforest fruit confit. It has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any stir-fry dish, salad, dessert or served with chocolate mousse or coconut yoghurt. Try riberry confit with a good Australian soft cheese, some baked ricotta or a classic Australian cheese plate. There’s nothing as impactful as a chocolate dessert with riberry confit either in the middle or as a garnish. Even though the riberries are preserved with a sugaring process (low fructose) and are obviously sweetened, they are also good in salads and stir-fries or over meat. Try riberry confit in a mushroom risotto. Remember, you can always reduce the sweetness by adding a little top quality, red wine vinegar.

Wild rosella flowers are actually modified leaves or calyces for the botanists. However, as a foodie, all you need know is that the acid flowers in this fruit confit are sugar-cured using glucose and trehalose (fructose-free) until we are happy with the super-rich crimson syrup, the firm texture of the flowers and the perfect balance of acid crispness and sweetness.


Posted by in on January 5, 2021

New pack size – now in 250g (8.3oz) glass jars.

This Australian rainforest fruit confit has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any dessert or served with ice cream or yoghurt on its own or with other fruits (bananas, mango, stone fruits). Try riberry fruit confit with a good Australian soft cheese, some baked ricotta or a classic Australian cheese plate.

Even though they are preserved with a sugaring process (fructose free) and are obviously sweetened, they are also good in salads and stir-fries or over meat. Try them in a mushroom risotto. Remember, you can always reduce the sweetness by adding a little top quality, red wine vinegar. Add some riberry fruit confit and a dash of the syrup to a salsa made with some sweet corn kernels, diced bell peppers and Spanish onion and some chopped chilli to taste. Use the riberry fruit confit syrup in mineral water or add some to a wheat beer. Try them in a little reduced balsamic vinegar or add a few berries to a quality beef jus. Ideal in a rich beef and Alpine pepper sauce.

If you’re not yet drooling in anticipation at all these ideas, just add a few riberries and a splash of the riberry fruit confit syrup to a chilled glass of champagne or a Riberry Vodkatini while you contemplate your menu.

Suggested recipes using Riberry Confit

Wattleseed crocodile with riberry confit

Wattleseed pancakes with riberry confit

Riberry and Blue Cheese Damper

Ingredients: Riberry Fruit, glucose, trehalose, Herbal-Active® (functional flavours)
Flavour
Typical cinnamon and clove flavours of riberries but sweet
Colour / Appearance
As for riberries with some shrinkage of the berries. Generally equal parts fruit and syrup, no water added.
Typical Use
Add fruits to sweet or savoury sauces, garnish desserts and cheese platters. Use syrup as a sauce, churn to a sorbet.
Helpful Hints
Reduce the impact of the sweetness by adding red wine vinegar or lemon juice. NOTE: Can be shipped at ambient.

Posted by in on April 28, 2015

We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and begin a three sugar curing process over 4-6 weeks until the natural organic acids in the juice are perfectly matched and balanced with sweetness. You have to taste the result – it’s the best lime product you’ll ever try!

We include the sugar syrup with the fruit as this is sweetened juice only, no water added. Add a splash to iced mineral water (and try adding a dash of vodka or white rum for a cocktail). Try our Rainforest lime fruit confit as a dessert garnish, particularly with a classic lime tart. Simply chop the slices and use about a half a teaspoonful per serve. Garnish iced cakes with our Rainforest lime fruit confit slices or top freshly baked biscuits or friands with some chopped lime confit.

The drained and chopped fruit slices are also delicious in stir-fries and salads or with cheese. Alternatively, finely chop the Rainforest lime fruit confit slices, add a dash of white wine vinegar and some chopped coriander leaf (cilantro). Use this as a garnish on slow-cooked lamb shanks or top your favorite steak, some chicken or fish fillet.

Flavour
Typical cinnamon and clove flavours of riberries but sweet
Colour / Appearance
As for riberries with some shrinkage of the berries. Generally equal parts fruit and syrup, no water added.
Typical Use
Add fruits to sweet or savoury sauces, garnish desserts and cheese platters. Use syrup as a sauce, churn to a sorbet.
Helpful Hints
Reduce the impact of the sweetness by adding red wine vinegar or lemon juice. NOTE: Can be shipped at ambient.

You may also be interested in these other products of ours:

Posted by in on February 27, 2015

New pack size – now in 250g (8.3oz) glass jars.

This Australian rainforest fruit confit has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any dessert or served with ice cream or yoghurt on its own or with other fruits (bananas, mango, stone fruits). Try riberry fruit confit with a good Australian soft cheese, some baked ricotta or a classic Australian cheese plate.

Even though they are preserved with a sugaring process (fructose free) and are obviously sweetened, they are also good in salads and stir-fries or over meat. Try them in a mushroom risotto. Remember, you can always reduce the sweetness by adding a little top quality, red wine vinegar. Add some riberry fruit confit and a dash of the syrup to a salsa made with some sweet corn kernels, diced bell peppers and Spanish onion and some chopped chilli to taste. Use the riberry fruit confit syrup in mineral water or add some to a wheat beer. Try them in a little reduced balsamic vinegar or add a few berries to a quality beef jus. Ideal in a rich beef and Alpine pepper sauce.

If you’re not yet drooling in anticipation at all these ideas, just add a few riberries and a splash of the riberry fruit confit syrup to a chilled glass of champagne or a Riberry Vodkatini while you contemplate your menu.

Suggested recipes using Riberry Confit

Wattleseed crocodile with riberry confit

Wattleseed pancakes with riberry confit

Riberry and Blue Cheese Damper

Ingredients: Riberry Fruit, glucose, trehalose, Herbal-Active® (functional flavours)FlavourTypical cinnamon and clove flavours of riberries but sweetColour / AppearanceAs for riberries with some shrinkage of the berries. Generally equal parts fruit and syrup, no water added.Typical UseAdd fruits to sweet or savoury sauces, garnish desserts and cheese platters. Use syrup as a sauce, churn to a sorbet.Helpful HintsReduce the impact of the sweetness by adding red wine vinegar or lemon juice. NOTE: Can be shipped at ambient.

 


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Have you discovered our fruit confits yet?

Our reduced fructose (yes, that’s the bad sugar making us fat and unhealthy) are proving really popular. We put Riberries, Wild Rosella, Quandong, Rainforest limes, Illawarra plums and Munthari berries through our unique sugaring process using trehalose (Resurrection Sugar), glucose and just a touch of fructose (to stop the product from crystallizing). The results give us six different preserves that are not only loaded with good sugars (trehalose and glucose) for their health support but deliver the amazing aromatics and flavours of these wild foods.

Just for Chefs (and Manufacturers)

Do you need larger pack sizes of our products or does your Distributor only stock a narrow selection of our range? We offer catering pack sizes on our Chef’s Range of ingredientsClick here to go to the listing of products that are “Just for Chefs.

Need more Recipes and Menu Ideas?

We have a host of recipes on the Dining Downunder and AFI websites. Discover the myriad of ways to use our unique herb and spice blends, our fruits, infused oils, paperbark and more.

Gift Ideas, Hampers and Ways to Spoil Yourself

If you are looking for that last minute gift or want to explore these amazing ingredients now spreading around kitchens of the world, why not choose a Taste of Australia? Our ingredients will provide lasting creative enjoyment as you easily apply our delicious flavours turning everyday meals into great dishes.

Want to be as Healthy as you can be?

Most of our ingredients are also functional foods and contain compounds which stimulate your physiology more than just basic nutrition. After all, they have kept Australia’s Aboriginal culture thriving for over 65,000 years, which is longer than any other race on the planet. Check out this unique and powerful, ultra-premium whole food solution to the many diseases of nutrition that are so prevalent today. It can curb carbohydrate cravings, deliver physical and mental energy, tackle a host of common ailments and it is high in fibre and a good source of this nutrient. Discover what micronutrients can do for your health and wellbeing.