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.

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  • See each individual fruit confit for a complete description but get the set as a standard pantry item for refrigerator storage and to have some on hand when you need it. For that easy addition to an otherwise ordinary dish, reach for one of our Fruit confit products and add that special Wow! Factor. Any one of them will transform an ordinary salad, sauce, meat or vegetable dish, pasta, rice or other carbohydrate into something spectacular. And they really make any dessert complete. try them on your breakfast cereal too as they contain huge amounts of anti-oxidants and could be thought of as ‘super-foods’.
  • 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.
  • Now in a 250g (8.3oz) glass jar. Quandong is a word from the Wiradjuri Aboriginal clan for the native peach but Aborigines never had access to sugar to make a quandong confit. However, there are a few Aboriginal chefs who use our product now. The quandong fruit is only similar to peaches (and apricots) in that it has a stoney seed and a subtle peach-apricot flavour. The plant is more closely related to the sandalwood. Nevertheless, the fruit is highly prized by gourmands who know the taste and recognise that the preserved quandong fruit confit is vastly superior to the commonly sold dried quandong.
  • 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!
  • 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.
  • 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.