The Marlanggi Cherry is the same family as the Lilly Pilly and grows by the banks of rivers and streams. When ripe, they fall to the ground and are harvested.
Traditionally, they would be wrapped in paperbark and left in a running creek or on the bank of a river. When their flesh softens they’d be eaten, sometimes mixed with green ants.
These tart, sweet and lemon tasting cherries can bring a bright kick to deserts and fresh main dishes.
They are harvested throughout the wet season, generally after the first rains in December through to February.
In our culture, much of our world belongs to one of two halves or moieties: Duwa and Yirridjdja. This includes all human beings, ancestral beings, flora and fauna, natural phenomenon, sites and land – it’s all connected together.
Marlanggi Cherries are classified under this system as Yirridjdja.
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When we harvest, we know that it’s all connected, when we see something flowering, it means the fish are ready, when the spear grass is coming up, we know the stingray are coming; we know because our parents, they taught us.