Twelve native Australian fruits that are exceptional sources of antioxidants have been identified in research published in the journal Innovative Food Science & Emerging Technologies.

The fruits: Kakadu plum, Illawarra plum, Burdekin plum, Davidson’s plum, riberry, red and yellow finger limes, Tasmanian pepper, brush cherry, Cedar Bay cherry, muntries and Molucca raspberry; were compared with blueberries (cultivar Biloxi) – a fruit renowned for its high antioxidant properties.

While Australian native fruits have been eaten by indigenous people for thousands of years, this is the first scientific study of the fruits as a source of antioxidants and confirms preliminary results published in the Journal of Agricultural and Food Chemistry in 2006

Check out the full article here Native fruits bear sweet antioxidants (Media Release)