Native to the rainforests of New South Wales, Australia, is a versatile species commonly cultivated for both its attractive foliage and edible fruits. The fruit of this species is notable for its slightly acidulous taste, reminiscent of sour apples, and is enjoyed both fresh and in cooked forms, such as jams and jellies. The red juice of the fruit has been compared to that of red grapes and contains compounds like free tartaric acid, cream of tartar, and sugar. Photographed in Bogotá, Colombia.