More Edible Friut

More Edible Fruits

Mangarr
(Pouteria sericea)
Much branched shrub or small tree to 5 m, with an indumentum of serious and often ferruginous hairs. Bark: dark brown to black, rough, corky. Leaves: alliterate, dark green above and glabrescent apart from the midrib, sparsely to densely sericeous below, oborate-elliptic.
Edible fruit: eaten raw when ripe and black, refect seeds. The best time to eat the fruits as the dried fresh is sweetest with a taste reminiscent of prunes.
Fruiting: May-June.

Coffee fruit or Currant
(Grewia breviflora)
Deciduous shrub or tree to 8 m, with minute stellate hairs, very densely hairy on young stems. Bark: greyish brown. Leaves: ovate sparsely to rather densely hair, serrulate, acute, the new foliage lime green.
Edible fruit: eaten raw when ripe and purplish black, has a taste little currants.
Wood: used to make spears and ceremonial boomerangs.
Fruiting November-April.

Mistletoe tree
(Exocarpos latifolius)
Small spreading tree to 5 m. Bark: greyish brown. Leaves: dark green.
Bark medicinical: burning bark used to smoke and heal cuts and sores and repel mosquitoes.
Wood used to make boomerangs.
Edible fruiting: it does not have much of a taste. However, they are favored by birds.
Fruiting: April-October.

Bush or wild passionfruit
Passiflora foetida
A climber or scrambler with thin, hairy, stems and tendrils. Leaves: pale green to yellow-green, hairy, 3-lobed and 5 to 7cm long. Fruits are 1.5 to 2 cm in diameter and yellow when ripe.
Edible fruit: when they ripe, they have a pleasant flavour. The leaf or green fruits could be toxic if eaten in sufficient quantity.

Reference:
BROOME BEYOND
TOP END NATIVE PLANT