Rose wrote:Red, have you ever tried the ripe fruit of native pigface? (the one with the pink flowers is the native variety) The skin is a little tough, but you can simply suck the contents out...not like anything else I've tasted, so I can't describe it, but it's good!
Sure have Rose. Page 2 of this thread covers them. I agree - they're bloody hard to classify from a taste perspective.
.. though it's best to eat them early in the day, they ferment reasonably quickly in the sunshine.