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.Read More
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.
$41.50
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.
$38.16
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.
$48.16
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!
$48.16
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.
$55.00
Rosella confit 250g
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.
$10.50
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.