Native Fruits Recipe

Prepare fruit

Wash all fruits. Halve and remove seeds/pits from quandong and ooray plum; remove seeds from desert lime segments; scoop lemon aspen pulp from pods (or finely grate lemon and lime zest as a substitute). Chop emu apple flesh into small pieces.

Cook fruits

In a medium saucepan over medium heat combine lemon aspen pulp, desert lime segments, quandong, emu apple and ooray plum with 120 ml water and 1/2 cup granulated sugar. Stir to combine and bring to a gentle simmer.

Simmer and macerate

Reduce heat to low and simmer, stirring occasionally, 8–12 minutes until fruits break down and soften but still retain some texture. If mixture looks too dry, add up to 2–3 tablespoons more water.

Blend and finish purée

Remove from heat. Stir in 1 tablespoon fresh lemon juice and 1/4 teaspoon sea salt. Transfer to a blender or use an immersion blender and purée to a smooth but slightly textured consistency. Taste and add up to 1–2 tablespoons more sugar if needed to balance acidity. Let cool slightly.

Make vanilla spiced syrup

In a small saucepan combine 1/4 cup caster sugar, 60 ml water and the split vanilla pod (or 1/2 tsp extract). Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes to infuse, then remove from heat and let cool 5 minutes. Remove vanilla pod and reserve syrup.

Adjust purée with syrup

Stir half of the cooled vanilla syrup into the fruit purée to add gloss and a balanced sweetness. Reserve the remaining syrup for plating or drinks.

Prepare garnish and yogurt

Lightly crush the toasted macadamia or almond crumbs. Gently stir the yogurt or crème fraîche to loosen to a spoonable consistency. Pick and lightly bruise mint leaves to release aroma.

Optional warm pan finish

If serving warm, heat a non-stick skillet over low heat, brush with 1 teaspoon oil or melted butter, add 3–4 tablespoons fruit purée per portion and warm briefly 30–45 seconds per side to caramelize edges slightly. This step is optional and best if you want a warm component.

Portioning: For 4 servings, spoon about 3–4 tablespoons of the fruit purée into the center of each serving bowl or plate.

Add 2 tablespoons yogurt or crème fraîche beside the purée, or pipe as a quenelle for a refined presentation.

Scatter 2 tablespoons toasted nut crumbs over the purée and yogurt for texture. Drizzle remaining vanilla syrup (about 1 teaspoon) around the plate for shine and aroma.

Garnish each plate with 2 mint leaves and a light pinch of flaky sea salt to lift flavors. Add micro herbs if using.

Serve immediately. If prepared ahead, chill the purée and syrup separately; assemble just before serving.