Rosella Season
It’s rosella season.
The red-tinged bush is another Aussie native; you can’t eat the fruits raw, but they make great jam.
It’s rosella season.
The red-tinged bush is another Aussie native; you can’t eat the fruits raw, but they make great jam.
October 21st, 2009 at 10:52 am
This is a great image of the Native Rosella fruit. Is it possible for me to get permission to use it for some Indigenous educational material my Department is putting together?
I look forward to your reply,
katrina
December 16th, 2009 at 9:34 am
Rosellas are not native to Australia. They came to us from India but originated in Africa.
December 29th, 2009 at 10:00 pm
The crop is not part of the customary diet in Africa,but its grown because of its export portentials.it can make impact on povety reduction to the small farmes in the villeges.It can be used as source of income to the poor people.It has no stiff competetion in the world market since it face fewer demand constraints.so please keep on making more research on the crop.
March 28th, 2010 at 3:41 am
Hi there, I live in Tanzania and here we use the red leaves to make jam or juice. It is recommendet even by Doctors especially for pregnant women to increase their bloodlevel.
jam: peal of the red leafes, put them in the blender with little water. bring to boil mixed with sugar and fill in jars while hot. closed airtight it can stay outside of the fridge even 3 month.
1 kg of leaves to 1 kg of sugar or less sugar if you are using a jelling agent.
juice: use dried read leaves (100gr. make 7liters),soak in boiling hot water, leave about half hour. Drain first juice through a siff into a jug, return the leaves in the pot and add again water, this time it does not need to bee hot. leave for another hour and drain that juice. mix it with the first lot, add water and sugar to tast.
nice as cold juice or ice lolly for kids. in winter also good as tea.
please send me more nutritional infos if available. thanks