ugar to cure the brilliant brick red fruits to confit stage. We then balance the pH with fruit acid as a natural preservative and add a hint of essential oils from two particular native food plants to safeguard the sugars from fermentation. And when you open a jarorsachet of Cherikoff Quandong fruit confit, you'll be impressed at the richness and appeal of this wild fruit and appreciate the care which went into every jarful.
Because this is an expensive fruit, you should think of how to feature