Lilly Pilly
Syzygium smithii, S. luehmannii, S. paniculatum and others
Also known as: Lilly Pilly, Brush Cherry, Riberry, Monkey Apple
'Syzygium' comes from the Greek 'syzygos' (paired), referring to the opposite leaves. The common name 'lilly pilly' is uniquely Australian, of uncertain origin – possibly a corruption of an Aboriginal language term, or simply a fanciful colonial coinage that stuck. 'Riberry' (from S. luehmannii) is the name used commercially in native food circles. Lilly pilly is the collective common name for a group of native Australian trees and large shrubs in the genus Syzygium (family Myrtaceae), related to cloves and allspice. They are among the most widely planted street and garden trees in coastal Australia, making them arguably the most accessible urban foraging opportunity in this guide. The fleshy, glossy berries (technically berries or 'pomes') produced in large quantities after flowering are edible and range from tart-sweet to astringent depending on species and ripeness. They are receiving increasing attention in Australian native food cuisine.
When to Forage
Berries ripen from late summer through winter, varying by species and location (November–August). Riberry (S. luehmannii) ripens around Christmas.
Cautions
Very safe. The berries are astringent when underripe – wait for full colour development and slight softness before eating. Some people find the seeds bitter – discard them. Avoid specimens in areas with heavy vehicle traffic or herbicide use. Note that not all Syzygium species produce equally palatable fruit – S. luehmannii (riberry) and S. paniculatum are the best eating.
Nutrition
Rich in anthocyanins (antioxidant pigments responsible for the red-purple colour), vitamin C, folate, and potassium. S. luehmannii (riberry) contains ellagitannins and quercetin glycosides with anti-inflammatory and antimicrobial properties. The flavour is a distinctive clove-spice tartness. Increasingly used in native food products: jams, sauces, and beverages.
How to Identify
- Trees or large shrubs (2–15 m tall depending on species and pruning) with glossy, dark-green, oval to lance-shaped leaves, often coppery-red when young.
- Leaves are opposite, aromatic when crushed (a clove-like Myrtaceae scent), with a translucent midrib and fine lateral veins visible when held to the light.
- Flowers are fluffy white or cream pom-poms (clusters of stamens) in dense terminal or axillary sprays, very attractive to bees.
- Berries vary by species: S. paniculatum – mauve-purple, round, 10–20 mm; S. luehmannii (riberry) – bright red, pear-shaped, 7–10 mm; S. smithii – white to pink-purple, round. All are glossy.
- Bark is smooth to slightly fibrous, grey to brown; inner bark often reveals a pink-brown layer.
Lookalikes
Often sold under the lilly pilly name. Drooping branches; white berries. Edible but generally bland.
How to Forage
Harvest berries in clusters by hand when fully coloured and slightly soft to the touch. The large pips (seeds) are inedible – use only the fleshy outer portion. Taste a berry before harvesting in bulk: ripeness and palatability vary considerably by individual tree and season. Best used cooked in sauces, jams, and drinks rather than eaten raw in large quantities (the astringency reduces with heat and sugar).
Recipe — Lilly Pilly & Ginger Jam
Ingredients: 500 g ripe lilly pilly berries (stalks removed); 300 g sugar (or to taste); juice of 1 lemon; 2 cm piece fresh ginger, finely grated; 100 ml water. Method: Wash berries. Place in a saucepan with water; simmer 10 minutes until skins split and flesh is soft. Press through a sieve or food mill to remove seeds and skins – you should have a smooth, bright-coloured pulp. Return pulp to the saucepan. Add sugar, lemon juice, and ginger. Stir to dissolve. Bring to a rolling boil; cook 10–15 minutes, stirring, until set point is reached (test on a cold plate – the jam should wrinkle when pushed). Pour into sterilised jars. Store in the refrigerator once opened. Excellent with crackers and cashew cheese, on toast, or as a glaze for roasted vegetables. Inspo: riberry sauce – simmer berries with orange juice, native pepper, and a little sugar for a vivid sauce to serve with roasted vegetables or tofu. Lilly pilly cordial – simmer berries with water and sugar, strain, and dilute to taste.
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