Native rosella - Hibiscus sabdariffa

- Native rosellas are said to be introduced to Australia by Indonesian fisherman traditionally. Growing now in  various regions in tropical Queensland.

- Edible flavor profile: They have a tart, tangy flavor similar to cranberries or hibiscus, with notes of citrus. The texture is similar to that of cranberries when cooked.
- They are commonly used in cooking for making jams, sauces, desserts, and beverages.
- Examples of their use in cooking: Rosella jam, rosella syrup for cocktails, rosella sorbet, rosella pie, and rosella chutney.
- Preparation for cooking involves washing the rosellas thoroughly, removing the calyx and seeds, and then cooking them with sugar and water until soft and the mixture thickens to the desired consistency.