Hmmm, so i am guessing that most of you on this thread have never heard of the Blue Quandong
It is Native to Australia - but perhaps not shipped or stocked in a store near you.
Here is a little extract for you -Blue globular fruits that ripen between August and February, in subtropical rainforest areas. The outer part of the fruit is fleshy, and encloses a very hard stone with a deeply pitted surface which contains 5 cells, some of which are small and rudimentary.
What do you think Blue Jelly is made from - ?
Blue Quandong Jam - ?
Yes, a natural Blue Food in Nature.Mike
- are you kidding me
That would have to of been a American/French chef
from some Cooking School wouldn't it?
Good grief - i have seen beautiful Blue and White cakes in France...
and eaten them
Struggling to believe that people think Blue is not aceptable or so widely used throughout Europe and here in Australia.
There's a whole wide world out there - filled with Blue cakes -
In France as well -