Australian Superfruits

Not long after açaí and other fruit from the Amazon region hit the market, they quickly gathered momentum as consumers developed a stronger interest in their antioxidant power and other beneficial health effects. Fruit from the Himalayas, such as the Tibetan goji berry (or wolfberry), has also benefited from this movement. Scientific research into common North American fruits, like cranberry and blueberry, has also helped consumers and product developers reevaluate the healthful potential of domestic fruit.

Now it looks like Australia is throwing its akubra into the superfruit ring, as noted in a recent release that crossed my desk. Scientists have spent some time evaluating the trolox equivalent antioxidant capacity of several native Australian fruits, including riberries, a couple of different types of cherry and plum, muntries, a type of raspberry, finger lime, and Tasmanian peppers. (For more on bushfoods, or “bush tucker,” see this online overview.) Researchers are also reportedly looking into the capability of these fruits to lend natural color to foods.

If these fruits are available in industrial-level quantities in the near future and the science plays out for them, it should be interesting to see what they can add to the growing cache of healthful, antioxidant-rich fruits available to manufacturers looking to capitalize on the growing health-oriented product market.