Can You Eat Lilly Pilly Fruit?
Yes, lilly pilly fruit is edible. The magenta to purple berries can be eaten fresh, cooked into jams and chutneys, or used in sauces. Flavour and texture vary between varieties — some are sweet and tart, others more bland or astringent.
Quick take
- • Most lilly pilly varieties produce edible fruit
- • Wash before eating; remove seeds
- • AU scene: During heatwaves, prioritise deep watering early and check soil moisture before topping up
- • Flavour ranges from tart-sweet to mild
- • Popular for jams, chutneys, and sauces
Edibility at a glance
- • Raw: Yes, wash thoroughly
- • Cooked: Excellent for preserves
- • Season: Summer to autumn (AU)
- • Safety: Not poisonous, moderate intake
Disclaimer: General information only. Not medical or nutritional advice. Consult qualified professionals for health-related questions.
Quick Definition
What it is
Lilly pilly refers to several Australian native plant species from the Syzygium, Waterhousea, and Acmena genera. These evergreen shrubs and trees are widely grown for hedges, screens, and ornamental features.
Spelling note
Some people spell it differently. This site uses "lilly pilly" consistently.
Best uses
- •Hedges and screens
- •Ornamental features
- •Edible fruit curiosity
- •Native gardens
Native region & habitat
Eastern Australia, from Queensland through New South Wales to Victoria
Other common names
Riberry, Brush cherry, Cherry satin
Quick Care Snapshot
Edible
Yes, most varieties
Tip: Taste varies by variety
Fruit colour
Magenta to purple
Tip: Pink when unripe
Season
Summer to autumn
Tip: Varies by variety
Best uses
Jams, fresh, sauces
Tip: Cooking balances tartness
Quick Answer: Yes, With Caveats
Most lilly pilly varieties produce edible fruit. The berries are typically magenta to purple when ripe and can be eaten fresh or cooked. However, flavour and texture vary significantly between varieties.
What to do: Identify your variety, taste a small amount first, and wash thoroughly before eating. For the best culinary results, most people cook the fruit into jams, sauces, or chutneys.
Taxonomy & Naming
Lilly pilly refers to several species within the Myrtaceae family, primarily from the Syzygium, Waterhousea, and Acmena genera. The fruit-producing varieties most commonly grown in Australian gardens include Syzygium luehmannii (riberry), Syzygium australe (brush cherry), and their cultivated hybrids.
The name "lilly pilly" is derived from Indigenous Australian languages. Some people spell it differently; this site uses "lilly pilly" consistently.
What to do: When purchasing, check the plant label for the botanical name — this helps with identification and understanding fruit quality.
Fruit Description
Lilly pilly fruit is a small, globular berry typically 10–20mm in diameter. The skin colour ranges from pink (unripe) to magenta, purple, or sometimes almost black when fully ripe. The flesh is white or cream-coloured and contains one or several small seeds.
What to do: Harvest when fully coloured and slightly soft for the best flavour. Underripe fruit can be quite astringent.
Edibility, Taste & Uses
Taste & Texture
- •Flavour varies: tart-sweet to mildly apple-like
- •Some varieties have hints of clove or spice
- •Underripe fruit can be astringent
- •Texture is crisp when fresh, softer when cooked
Seasonality (Australia)
Fruit typically forms from late spring. Ripening occurs through summer and into autumn in southern Australia. Timing varies by variety, location, and seasonal conditions.
Timing varies by variety and location. These are general guidelines for southern hemisphere growing conditions.
Nutrition Highlights
General information only. Not medical advice.
- •Contains antioxidants (like many dark-coloured fruits)
- •Source of vitamin C
- •Low in calories
- •General nutritional information only; not medical advice
Storage
- •Refrigerate fresh fruit for 3–7 days
- •Freeze for longer storage (wash and pat dry first)
- •Cooked preserves (jams/chutneys) last months when sealed
- •Frozen fruit is best used in cooked dishes
Preparation
- •Wash thoroughly before eating or cooking
- •Remove seeds before consumption (small but hard)
- •Leave skin on for colour and nutrients
- •Taste test a small amount first
Recipe Ideas
Lilly Pilly Jam
Classic use with sugar and lemon juice
Chutney
Pairs with onions, vinegar, and spices
Sauce
Serve with meat or desserts
Fruit Leather
Puree and dry for snacks
Muffins
Fold chopped fruit into batter
Syrup
For drinks or dessert topping
Pickled
Light pickling for cheese accompaniment
Smoothies
Blend with other fruits
3 Safety Rules
- 1. Wash fruit thoroughly before eating (remove dust, insects, residues)
- 2. Eat in moderation — large amounts may cause digestive discomfort
- 3. Confirm plant identification before consuming (use labelled plants)
- 4. Introduce gradually if you haven't eaten it before
Common Misconceptions
- ✗Myth: All lilly pilly fruit tastes the same — Flavour varies significantly by variety
- ✗Myth: You must cook it — Fresh eating is fine if you enjoy the flavour
- ✗Myth: It's a superfood — It's a nutritious berry, not a miracle cure
Edible Varieties
Most Syzygium and Waterhousea varieties produce edible fruit. However, some are notably better for eating than others:
- Riberry (Syzygium luehmannii): Considered one of the best for flavour — tart-sweet with a clove-like spice.
- Brush cherry (Syzygium australe): Widely grown; fruit is edible but flavour varies between cultivars.
- Weeping lilly pilly (Waterhousea floribunda): Produces edible fruit, though less commonly harvested for eating.
What to do: If fruit quality matters, ask your local nursery about the flavour profile of specific varieties. Some ornamental varieties prioritise foliage over fruit taste.
Harvesting & Storage
Harvest lilly pilly fruit when fully coloured and slightly soft to gentle pressure. Unripe pink fruit is quite astringent and less enjoyable. Fruit ripens progressively over several weeks, so multiple harvests may be needed.
For the freshest eating, consume or process fruit within a few days of harvesting. Refrigeration extends storage to about a week. For longer-term storage, freeze or make preserves.
What to do: Harvest regularly to avoid fruit drop and associated mess. Place a tarp or sheet under the plant during heavy fruiting periods for easier collection.
Photo Checklist for Identification
When documenting problems or seeking help, clear photos help with accurate diagnosis.
Close-up of ripe fruit showing colour and size
Cross-section revealing flesh and seed placement
Overall plant showing fruit clusters and foliage
Any signs of pest damage (psyllid bumps, fungal spots)
Tip: Take photos in good light, include a reference object for scale where relevant, and capture both close-ups and wider context shots.
Visual ID: What It Looks Like
Recognise key features at different stages
Leaf
Glossy, lance-shaped leaves
💡 New growth is often bronze or red-toned
Flower
Fluffy white or cream flowers
💡 Usually appears in spring to early summer
Fruit
Magenta to purple berries
💡 Edible and often used in jams; can stain paths
Hedge Form
Dense, responsive to pruning
💡 Regular light pruning maintains shape and density
New Growth
Bronze, red, or pink tips
💡 Protect new growth from psyllid in active seasons
Bark
Smooth to slightly fibrous
💡 Varies by variety; some have attractive coppery tones
Images are representative. Appearance varies by variety and growing conditions.
Frequently Asked Questions
Quick answers to common lilly pilly questions
Yes, lilly pilly fruit can be eaten raw. Wash thoroughly before eating. The flavour and texture vary between varieties — some are sweet and tart, others more bland or astringent. Remove any seeds before consuming.