Aussie Recipes: Lilly Pilly (Acmena smithii)

Acmena smithii is a compact and fast-growing shrub . The flowers of such shrub are cream to white in colour. The berries can be white to dark red in summer. It has a dense growth habit, making it a great hedge. This plant usually grows in moist and drained soil. Lilly Pilly can grow up to 3- 5 meters in length. The plant responds well to pruning and it’s easy to grow as it grows well in both sunny and fully shaded positions. This plant is resistant to many pests and diseases. Usually, Acmena smithii attracts wildlife such as bees, nectar eating birds, seed eating birds and other insects. This creates a biotic interaction with the plant and many other organisms.

Lets get started..

Lilly Pilly Jam

Preparation time: 5 minutes
Cooking time: 40 minutes

250g riberry (can use lillypilly if riberry is unavailable or even a mix of both. This recipe would also suit frozen berries)
200g sugar
250ml water
2 apples, grated
Juice of 1 lemon

Method

Combine all ingredients in a medium-sized pot and simmer for 40 minutes or until riberries and apples have broken down. Allow to cool and transfer to sterilised jars. Store in refrigerator and use within three months.


Reference:

https://www.theguardian.com/lifeandstyle/australia-food-blog/2014/may/21/bush-food-riberries

Lilly Pilly Muffins

Lillypilly Muffins

(Makes 11 muffins)

Ingredients:
220g self-raising flour
1/2 cup raw caster sugar
1/4 cup Yoghurt or kefir

1 cup lillypillies, fresh or stewed (de-stoned too!)

1/2 cup milk
1 egg
3/4 cup rice bran oil

Method:
Preheat over to 180 degrees C and grease a muffin tin. Mix flour and caster sugar lightly.

In a separate bowl, whisk milk, egg, yoghurt and oil. Add lillypillies.

Make a well in the centre of the dry ingredients, pour in the wet mixture and mix until just combined. Spoon into 11 of your 12 muffin tins and bake for 20-25 minutes until lightly browned on top (leaving out that extra muffin means your muffins will be nice and high!)

Cool on a rack and serve.

Reference: http://www.pipmagazine.com.au/eat/lillypilly-muffins/

Raw vegan Riberry cheesecake

  To make 1 cake-

The base: 

3/4 cup pistachios

1/2 cup macadamia nuts

1/4 cup shredded coconuts 

1/2 cup pitted dates

1 tsp freeze dried acumen smithii berries

  1/2 tsp nutmeg

1/2 tsp cinnamon

A pinch of salt

The Filling:

1 1/2 cup cashews (soaked overnight in 1 1/2 cups coconut cream)

1/4 cup coconut oil

1/2 cup coconut milk yoghurt

1/4 cup maple syrup

1/4 cup chia seeds 

1 tsp lime zest

1 tsp vanilla extract

1 tbs freeze dried Kakadu plum

1 tbs freeze dried davidson plum

1/2 cup frozen blueberries 

1/4 cup raspberries 

sauce: 

1/2 cup raspberries

  1 tsp freeze dried davidson plum 

3 tbs coconut oil

2 tsp maple syrup 

Direction:

1. In a food processor, combine all base ingredients and mix until mixture is grainy and sticks together.

2. place it in the freezer until firm

3. put filling  ingredients in a food processor and mix until smooth

4. pour this mixture on the base and then place back in freezer for at least 3 hours or more until cheesecake hardens

5. prepare the sauce by adding all ingredients in a food processor until smooth and runny.

6.remove hardened cheesecake from freezer and drizzle it with sauce then return to freezer for 30 mins.

7.after 30 mins, remove from freezer and let it sit for another 30 mins and then sprinkle with shredded coconut and fresh acmena smithii berries

enjoy! 

Reference: https://austsuperfoods.com.au/nutrition/raw-vegan-superfood-cheesecake/


Lilli Pilly Chutney

Take a bowl and and..

1. Deseed 1/2kg of Lilly Pilly 

2. Place in a saucepan along with juice of 4 oranges 

3. add zest of 1 orange 

4. add 1/2 cup of honey

5. add 1/3 cup brown sugar

6. add 5 whole cloves

7. add 1/2 teaspoons of nutmeg

8. add 1/4 teaspoons allspice 

9. add 1 peeled and chopped green apple then, cook until the fruit softens and the liquid becomes a more 'sticky' consistency 

10.pour into sterilised jars and refrigerate until needed to be used.

Reference: http://needtofeed.blogspot.com.au/2011/06/lilli-pilli-hedge.html


 "For thousands of years, Aboriginal people on the east coast (in the hinterland and rainforest regions) relied upon Riberries as a core food source. The fruit was usually picked and gathered by women and children. While children thought of the berries as delicious sweet treats, adults commonly referred to them as medicine berries as riberries provide essential vitamins and minerals to fight against colds and helps to  keep the immune system healthy and strong. As well as, the pulp was used to treat ear infections and much more" 

Reference: https://austsuperfoods.com.au/nutrition/riberry/

Health benefits of Acmena smithii

-Acmena smithii has three times the folate of a blueberry: Folate is needed for healthy growth and development and is essential for the healthy development of a baby during pregnancy.

-Rich in manganese and an important plant source of calcium.

-Contains high levels of anthocyanin: an antioxidant that is thought to improve cognitive function and protect against certain cancers, heart and Alzheimer’s diseases.

References:  https://austsuperfoods.com.au/nutrition/riberry/

Next: Check out the problems, pests and diseases of Hymenosporum flavum (Native Frangipani) on https://www.youtube.com/watch?v=hjvfI5v5Yhs&t=25s

 

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