Bush Apple ... the juice of the Bush Apple has a tangy flavour which makes it the perfect antioxidant-rich addition to sweet treats!


The acidic but sweet complexity of the flavour lends the fruit to applications in a large range of dishes. The fruit contains only a thin layer of flesh surrounding a large seed. The edible portion of the bush apple is fluffy in texture on the inner side while exhibiting a crunchy texture on the outer side.

Try it in classic apple desserts such as apple pie, apple crumble, strudel, or baked desserts. Create a fruit chutney or jam or use as a perfect crisp and sweet addition to salads. Also suitable as a sauce for pork, poultry or savoury recipes. Combine with Granny Smith apples for a more complex combination of flavours.

The sweet yet acidic fruit is a great addition to sorbets and ice creams – Melbourne chef Ben Shewry uses Bush Apple in his renowned black ant lamington at his Attica restaurant!

The Bush Apple also works well in cordials. Add a shot of vodka or gin for a next-level cocktail!


  • Rich in antioxidants, the juice of the cooked fruit is used to sooth inflamed throats, treat coughs and relieve congestion. The leaves can be made into a tea for the treatment of stomach problems and heated leaves are applied to wounds to reduce bleeding and swelling. The juice and pulp can be placed in the ear to relieve ear ache.