Kangaroo Apple
Solanum aviculare — Solanaceae
Italiano: Kangaroo Apple
Description
Kangaroo Apple (Solanum aviculare) belongs to the Solanaceae family and is native to Oceania. It thrives in Woodlands, Coastal areas, Arid regions environments across regions including Australia. Botanically, Kangaroo Apple is kangaroo Apple is a wild edible plant native to Australia. Edible parts: frutti (molto maturi). Traditional bushfood and foraging plant.. The edible parts include Fruits. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during December, February, January, March, November, October and September. Nutritionally, Kangaroo Apple stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Kangaroo Apple offers a Sweet-tart, apple-like flavor profile. Fruits eaten fresh, dried, or processed. Common culinary applications include fresh, cooked, preserved. Popular preparations include Kangaroo Apple preparation, Cooked Kangaroo Apple, Kangaroo Apple side dish. For storage, refrigerate fresh parts. Safety note: No significant toxicity. Always verify identification.. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species in region. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Kangaroo Apple preparation
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: fresh, cooked, preserved Storage: Refrigerate fresh parts
Recipes
- Kangaroo Apple preparation
- Cooked Kangaroo Apple
- Kangaroo Apple side dish
