adels grove



albert de lestang

alison gotts


Apricot Kernels




Basella alba

Bitter Melon

Black Muscat




cape trib exotic fruit farm

Ceylon Spinach

close planting


coconut milk


custard apple

David Chandlee



Diny Jansen



El Arish

Eric Krohn




fruit fly

fruit salads


garden hints

George Rex

gin gin


green paw paw




jabiru's rest


John Copeman

Kerry McEvoy

korean natural farming

lawn hill







Monina Davis



no knead bread

Nutrient Dense

orange juice


orchard hints

organic pest control

Oz Rare Fruit

party nibbles


paw paw





Presidents News


rare fruit species

ray johnson

Red Shahtoot mulberry




small orchards


solomon islands

stain removal


stanthorpe trip

subtropical frost mimusops maxima balata monto allan Knight

tatura trellising




yellow mangosteen

Mackay Branch Newsletter January 2014

Written by heathercmack   // 23/01/2014   // 0 Comments

FRUITYTALK                       MACKAY BRANCH  R.F.A. Inc.

P.O. Box 5106 Mackay Mail Centre. Qld. 4741

Check out the RFA web site at

 NEWSLETTER.                                                  Editor: Shirley Kerle, Ph. (07)49540825

January 2014                                                   13   Tweedies Road,Hampden. Qld. 4741


Next Meeting:            Sunday 2nd February 2014.

Venue:            Dumbleton Rural Fire Brigade Shed, 627   Sugarshed Road, Dumbleton.

 Schedule:                    BYO picnic lunch from 11.30am. A G M at 1pm

followed by general meeting;            fruit tasting;

Raffle and tree auction.

Please remember to bring your own plate, cup etc.

If you are bringing in fruit or prepared food for the competition

please make sure that that you have it there by 12.30pm.


A very warm welcome to our newest members

Lyn & Peter Zahra


The Fruit and Prepared Food Competition.
Prize winners for December 2013 Meeting: Judge – Steph McKenzie.

Most interesting rare fruit:   1 Lou Lou – Percy Abela.

2 Yellow Cashew Apple – Nick Cronan              3 Wax Jambu – Joy Blore

Best tasting fruit:        1 Yellow Dragon Fruit – Kevin Whitten       

2 Lychee – Pat McGee            3 Dwarf Cavendish Banana –Juliana Harvie

Best prepared food:     1 Date & Nut Slice – Angelina Barracano

2 Lumberjack cake – Jess Grima           3 Lemon Cheesecake – Mary Fox


t/s = teaspoon              D/S = dessertspoon                  T/S = tablespoon          cm = centimetre

S R = self raising          lt= litre                         ml = millilitre                 oz = ounce

kg = kilogram               g = gram                                  pkt = packet

Date and Nut Slice              Angelina Barracano

1 ½ cups S R flour                    185g dates, chopped                            2 eggs, lightly beaten
1 cup sugar                               125g walnuts, chopped             1 ½ T/S sweet sherry
pinch salt                                  90g butter, melted                                 ½ t/s vanilla
Sift flour and salt into bowl, stir in sugar, dates and walnuts. Add butter, eggs, sherry and vanilla then mix well. Press mixture into a greased, paper lined 28cm x 18cm lamington tin. Bake in a moderate oven for 20 – 25 minutes or until cooked. Allow to cool in the tin. Ice when cold.


Lumberjack Cake            Jess Grima
2 large (400g) apples, finely chopped                1 cup boiling water                   ¾ cup sugar
1 cup (200g) chopped dates                             125g butter                               1 egg
1 t/s bicarbonate soda                                       1 t/s vanilla                               1½ cups plain flour


Grease a 19cm square cake pan, line base with paper and grease the paper. Combine apple, dates, soda and water in a bowl, cover, stand until warm. Beat butter, vanilla & sugar until light and creamy, add egg and beat until combined. Stir in sifted flour alternately with apple mixture then pour into prepared pan. Bake in moderate oven 50minutes, spread with topping and bake a further 25minutes or until topping is golden brown. Cool cake in pan.
60g butter                     ½ cup brown sugar                   ½ cup milk                   2/3 cup shredded coconut

Method: Combine ingredients in a pan, stir over low heat until butter is melted and sugar dissolved.

Lemon Cheesecake          Mary Fox

Base             2 cups sweet biscuit crumbs                  125g butter, melted

Method Base

Preheat oven 180˚ C. Mix biscuit crumbs and butter then press into the bottom and sides of  a buttered 23cm spring form pan. Bake for 10 minutes then cool and chill.


1 pkt lemon jelly crystals                       ¼ cup lemon juice                                 1 cup caster sugar
¾ cup boiling water                              375g can evaporated milk, chilled         1 t/s vanilla essence
1 t/s grated lemon rind              250g pkt cream cheese, softened          fresh fruit for decoration

Method Filling

Dissolve jelly crystals in boiling water then add lemon rind & juice and set aside to cool slightly. Meanwhile beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth then beat in sugar and refrigerate.  Beat cream cheese until smooth then blend in caster sugar, vanilla & beaten evaporated milk. Fold in the warm jelly mixture then pour into the prepared base and chill for several hours or overnight. Decorate with fresh fruit.


Below is a response,  from Michelle Janes (Senior Crop Protection Officer-Emerald Bio-securityQueensland), to the article, IRRADIATION CAUTION, that was printed in the November 2013 newsletter. If you require any further information contact Michelle via phone, email or check the web site. All contact details are below.

We are very lucky to live in a part of the world where fresh produce is readily available, for many people this is not the case. The fact remains that commercial production of fruit and vegetables cannot sustain a global population without the use of agricultural chemicals. In addition with  the global movement of produce, may come the movement of pests or disease. Prior to entering, many countries and states require  treatment of produce to ensure hitch hiking pests will not threaten their local food production. Treatment may include, inspection, picking while green, chemical treatment, bio control or other.

Queensland produce is largely distributed through out Australia and internationally however our Queensland fruit fly as an example is not as welcome. Bio-securityQueensland, in conjunction with other government agencies, develops and implements monitoring, detection and management programs to manage the use of agricultural chemicals and their residues, maintaining market access for the growers. Pest area freedom zones, chemical use and bio -controls as well as irradiation are available.

All are monitored to ensure food and fibre safety for domestic and international consumers, while keeping markets open to growers. There have been for some time approximately 2 facilities in Queensland which provide irradiation treatments for fruit heading to markets outside of the state. There exists other options and there is a lot of effort by governments put into research and negotiations to ensure options remain.

Fruit being chemically treated or irradiated may often be a requirement for a Qld producer to send his product to another country, in this case a declaration of treatment must accompany the produce. Consumers may check at any time with their state quarantine or bio-security service, quite easily, to know what treatment if any the fruit they are eating has had.

Michelle Janes

Department of Agriculture, Fisheries and Forestry, Location99 Hospital Road, Emerald

 Mail to LMB 6, Emerald Qld 4720 e:

t: +61 74983 7434                                        Customer Service Centre 132523

m: 0427 165 003                                

f: +61 749837459

Thanks for your response Michelle (Editor-Shirley Kerle)

UPDATE  ON  MAPRANG  ARTICLE        contributed by Paul Andrew.

 Many moons ago I wrote an article, for this newsletter, about MAPRANG. For those who did not take notes !!! the Maprang (Bouena macrophylla) is a small tree which is native to the Asian tropics and a member of the Anacardiaceae family and is therefore related to the Mango. When I wrote the last article the tree had only borne fruit about two or three times in something like about ten or fifteen years. The fruit was sweet and sour (mostly sour) and nothing to write home about. The second last crop which happened about six years ago made about ten fruit.

 One time while we were on an orchard tour over the NEC AGM weekend, somewhere up north, somebody queried me about the Maprang tree (because they had read my article). When I told them of my experiences with it and that I thought the fruit was not worth a mention, I know they did not mean this, but it was like they were blaming me for it not being good.

This year in October and November I had my third or fourth crop (I know there has been at least three crops before) and it made about thirty fruits. I left them on the tree until they were a light orange colour and again the fruit was sweet and sour but this time mostly sweet with a hint of mango flavour and very nice. They had a big seed with a small amount of flesh around the outside. The skin was brittle and easy to bite through with no horrible sap like the mango.

The tree has been in the ground for twenty years in May this year and is currently 3.5metres high and 2.5metres in diameter and is an attractive evergreen  tree. The leaves are about half the size of mango leaves and similar looking with the new growth a reddish colour similar to mango as well. I will be looking forward to the next crop, but if it takes another twenty years to make another nice crop then I’m not sure I have twenty years left on the planet.

Thanks Paul for the update on the maprang. The previous article, that Paul wrote on the maprang, was on page 4 & 5 of the January 2009 Fruity Talk.  If you would like to read it but don’t have a copy just ask Heather, our library officer. There is a copy of all the Mackay branch newsletters in our library as well as lots of interesting & informative books. Phone Heather on 4958 3016.

Due to lack of meeting report and photo competition for the December 2013 meeting the last page of this newsletter was free.  I decided to put in a few recipes that I have recently tried and enjoyed. I have made choko pickles many times over the years and it was basically choko, onions & the mustard sauce.

Last year I was given a mature but green pawpaw and I decided to make pickles with part of it. I used the same recipe that I had used for the choko pickles but I added carrot & capsicum. It proved very popular so when we had a glut of mangoes at the end of 2013 I tried making the pickles using green mature mango. This time I added beans, zucchini & cauliflower as well as the carrot & capsicum. I’m really pleased with the pickles and it’s really tasty with a slice of cold meat or a piece of cheese.

I also tried the green mature pawpaw in a salad which is a popular Asian dish. I really liked it but I don’t use as much fish sauce as I see in most of the recipe books. I tried the same salad using mature but slightly green mango and was pleasantly surprised. I know that the main mango season is just about finished but if you still have some why not try the salad or pickles. Kaye Cronan said that she likes to marinade strips of ripe but firm mango flesh in soy sauce then drain and serve with cheese & crackers.
I tried the marinaded mango and it was good. Thanks Kaye.

Mango Pickles

1.5kg mango flesh                     ¼ cauliflower                            ½ cup cornflour
500gm onions                           small capsicum              1 D/S mustard powder
½ cup salt                                 2 small carrots                          1 D/S curry powder
water                                        2 cloves garlic                           ½  t/s ground ginger
hand full green beans                 1 lt vinegar                                1 D/S turmeric powder
small zucchini                            3cups sugar

Dice the mango flesh, peel & chop onion then place in a large stainless steel saucepan. Sprinkle with salt then cover with water. Slice the beans & zucchini then cut the cauliflower into florets and add to the saucepan. Dice the capsicum & carrots then finely chop the garlic and add to the saucepan. The vegetables need to be covered with water so add extra if necessary then cover the pan and stand overnight. Drain; put vinegar (except for ½ cup to mix dry ingredients) and sugar in saucepan and slowly bring to boil. Add the drained vegetable mix then simmer until soft but firm. The mango will become translucent. Mix dry ingredients with rest of  vinegar; gradually stir into the pickles until the mixture is thick. Simmer for a few minutes. Pour into warm sterilised bottles, seal then label.

Note: the mango flesh needs to be mature but green. If you use ripe flesh it will break down.
You can use any type of  vinegar that you like (cider vinegar, white wine vinegar, malt vinegar etc).

I used the vegetables that I had on hand, what you use is up to you.

I don’t like real sweet mustard pickles but if you do just add another cup of sugar.

You can also substitute the mango with green pawpaw flesh or choko flesh. I have tried all of these and they are all really nice.

Green mango salad

1 small birds eye chilli   1 t/s grated palm sugar              ½ capsicum, sliced
1 large garlic clove                    a splash of fish sauce                             2 shallots,  sliced
¼ t/s sea salt                             juice of a lime/ lemon                            raw chopped peanuts, toasted
1 tomato, roughly chopped       2 cup green mango, cut in match sticks


Crush the chilli, garlic & salt in the mortar with the pestle then add the tomato. Smash it up then add the sugar, fish sauce and lime juice. Put the mango into a bowl and add the capsicum & shallots then add the mix from the mortar. Mix then serve sprinkled with the peanuts.

To toast peanuts: chop roughly then toss in a heavy based pan over low heat until golden brown.

Note: you can use green pawpaw instead of the mango, the pawpaw or mango can be grated instead of cutting into match sticks. You can add green beans when you smash up the tomato. Chopped up cucumber, carrot (cut into match sticks) or bean sprout can be added to the bowl as well as fresh grated coconut, thinly sliced purple onion (instead of shallots), fresh coriander leaves and / or fresh mint leaves. There are many variations of this salad, the thing is to put in the ingredients that appeal to you.               Contributed by Shirley Kerle.




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