Murdering Point Winery

Red & white tropical fruit wines from Queensland Australia

Tropical Fruit Wine Making

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Murdering Point Winery produces wines and ports from exotic tropical fruits including Mango, Lychee, Passionfruit, Mulberry, Pineapple, Black Sapote and Jaboticaba, along with Australian native fruits including Lemon Aspen and Davidson Plum. Ginger and ginseng are also ingredients included in this range of award-winning Australian wines. The following is a list of the properties of the fruit and other ingredients we use in our winemaking processes.

 


 

Mango Mango

The “king of fruits” has been consumed by humans for at least 6,000 years. Native to India and Burma, this sweet fruit was described in the ancient Sanskrit literature. The mango was also the fruit of the kings in ancient India, where princes used to pride themselves on the possession of large mango gardens. Persian traders took the fruit into the Middle East while the Portuguese brought it to Europe and the New World. There are over a thousand varieties of mangoes that vary in shape from round to pear-shaped to narrow and oval, and that can weigh as much as four pounds each.

Ever since the Vedic period, mangoes have been highly appreciated in healing and cooking. Mango trees belong to the same family as cashews and pistachios, and can grow to the height of 50 feet. In herbal medicine, all parts of the tree are used for different purposes with the bark, leaf, flowers, fruit and seed offer a variety of medicinal purposes. Ripe mangoes are succulent and sweet, with a yellow-orange or red skin and the best eating mango is fibre free, but even a stringy mango can be sweet and juicy.

Mangoes are rich in antioxidants such as beta-carotene, and Vitamin C. They also contain bioflavonoids, the compounds that help plants capture energy from the sun and when eaten they aid our immune system. Mangoes also supply potassium and fibre, and are low in calories.

 


 

Passionfruit Passion Fruit

Passionfruit is native to Brazil but now grows all over the world. In the early 1900s it was introduced to Australia, where it is now produced in greater quantities than in any other country. The fruit is so named because of its curious flower. While the colour changes according to variety, they all have, in the centre, features which to the faithful denote the symbols of Christ's Passion: the crown of thorns, nails, wounds and apostles.

The colour of the fruit can change from yellow to purple depending on variety, and is oval shaped between 4 cm and 6 cm in diameter. The fruit has a unique aroma and distinctive flavour that is sour-sweet in taste and slightly acidic. The fruit can be eaten fresh and the pulp can be strained to make a refreshing drink or used in making icecream or sorbets. It enhances the flavour of all other fruits and makes a delicious topping for deserts. It has a long history of use in winemaking.

In herbal medicine, the plant and leaves are used for a liquid extract which is antispasmodic, sedative and narcotic.

 


 

Lychee Lychee

Lychee is one of the oldest of all cultivated fruit with records of its cultivation coming in China dating back to 1059. Its popularity has seen its spread worldwide and Lychee were first introduced into Australia in the 1870s by Chinese gold prospectors.

The spherical, pinkish-red, thin-shelled fruit are about 3 cm in diameter with firm, translucent white flesh that encloses an inedible, elongated, dark glossy seed. The flavour of a fresh lychee is sweet and clean with the slightest hint of acidity. The texture of the flesh is juicy and springy.

Lychees are delicious eaten fresh and can also be used in fruit salads, sweet and sour dishes and as a tasty accompaniment to pork and duck.

 


 

Lemon Aspen Lemon Aspen

Lemon Aspen is found in the tropical highland rainforests of central and north Queensland. The Lemon Aspen tree grows to around 15 m with an attractive dark green foliage and leaves that have a pleasant citrus smell when crushed. It produces a pale lemon coloured fruit about 1.5 cm to 2.5 cm in diameter with a tough star shaped core, textured very much like an apple core. The fruit exudes an incredible spicy, tropical citrus aroma and a strong acid flavour of lemon and tropical spice characters.

It is used to produce sauces, chutneys and relishes, as well as Aspen flavoured mineral water, and Murdering Point Winery is a market leader in using Lemon Aspen in the winemaking process.

 


 

Davidson’s Plum Davidsons Plum

Davidson’s Plum consists of two subspecies, one listed as endangered and occurring in the sub-tropical rainforests of northern New South Wales, the other a native of the rainforests of north-east Queensland. It is the Queensland variety that is cultivated and the tall large-leaved trees produce a deep burgundy plum-like fruit of between 3 cm and 6 cm in diameter with a dark red flesh and high ratio of flesh to seed. The flavour is very tart plum, and it is usually sweetened and cooked in some way, such as sauces, dressings, deserts and preserves. It makes beautiful wine. Davidson's Plum is an important fruit in the modern Australian bush food industry.

 


 

Jaboticaba Jaboticaba

Jaboticaba is a slow-growing bush native to southern Brazil. It provides a purple-black fruit with a tough skin and a translucent flesh that is similar in texture to a grape. The fruit is on average about 2.5 cm in diameter with a delicious, sweet, slightly aromatic grape-like flavour. The fruit is delicious eaten fresh and can be made into jellies, jams and wine. In winemaking the external skin contributes to the deep red colour.

The fruit contains compounds similar to those known to have positive biological effects in cranberries, grapes and other related species, including anti-ageing, anti-inflammatory and the antioxidant qualities.

 


 

Ginger & Ginseng Ginger and Ginseng

While not fruit, ginger and ginseng are the latest additives used by Murdering Point Winery in our new Supherb wine, to enhance and extend the delicate flavours of the wine while increasing its health benefits.

Ginger is widely used in Asian cooking for its crisp, spicy and refreshing taste and its ability to enhance the flavours of delicate dishes such as certain seafoods. It is said to possess medicinal qualities that aid digestion, alleviate nausea, combat cold and stimulate the appetite for food and sex.

Ginseng has been used in Chinese medicine for at least 2000 years and has developed a reputation as a tonic and stimulant with strong rejuvenating qualities. In Chinese medicine its uses include the treatment of diabetes, hypertension and digestive disorders. In winemaking it enhances the health benefit of the wine while its somewhat bitter taste can be used as a counterbalance to the sweetness of the tropical fruits.

 


 

Black Mulberry Black Mulberries

The Black Mulberry is a native of Southwest Asia that has been grown in Europe since before Roman times. The tree grows to around 10 m and has been known to bear fruit for hundreds of years. The fruits, which are not berries but rather a collective fruit, are large and juicy with a good balance of sweetness and tartness giving a delicious and refreshing taste. The fruit contains high fruit sugars with malic and citric acid, and grows to about 3 cm in length. The fruit ripens on the tree and turns a very dark purple colour before being harvested. The Black Mulberry is generally considered the best tasting of the various Mulberry species. The Mulberry has a long history in Chinese medicine with all parts of the tree, including the fruit, used to treat a wide range of ailments. The fruit is considered to have a tonic effect on the kidneys as well as helping digestive functions and premature greying of the hair.

Besides winemaking, Black Mulberries can be used for pies, tarts, puddings, sorbets, ice cream or in sauces.

 


 

Black Sapote Black Sapote

Black Sapote is a native of Mexico and is not a Sapote at all. It is also called Chocolate Pudding Fruit or Black Persimmon and is indeed part of the persimmon family. It has green skin like the white sapote, but the skin is tougher than the white Sapote. Inside it is a dark brown color with a moist consistency. It tastes like an exotic chocolate and is slightly sweet with a nutty undertone and a little flavor of the tropics. It is generally used in cooking rather than eaten from the hand and makes delicious icecream, mousses, cakes, cheesecakes, muffins, breads and preserves. It is growing in popularity as an ingredient in tropical wines.

Black Sapote has twice the vitamin C content of an orange and is also a source of vitamin A, potassium and other vitamins and minerals, with only 1 gram of fat and 130 calories per serving.

 


 

Pineapple  Black Sapote

Pineapple, (Botanical name - Ananas Comosus), is an edible tropical plant and fruit. It belongs to the Bromeliacode family, from which the health promoting enzyme, Bromelian was named.

Bromelian is a mix of enzymes which has been shown to lessen inflammation and reduce types of swelling. These enzymes block the production of kinins that form during inflammation.

The pineapple is native to Southern Brazil and Paraguay. It was first discovered by Colombus in the indies and brought back to Europe, where its cultivation spread to the Philippines, Hawaii, Zimbabwe and Guam.

The first canned pineapples were sold in 1892. The pineapple has been a symbol of hospitality since colonial days. Merchants and sea faring captains returning from the West Indies would present their guests or hosts with a pineapple as a gesture of friendship.

The Australian Pineapple Industry produces approximately 125 000 tonnes of pineapples per year. 100 000 tonnes is processed and the other 25 000 tonnes is sold fresh on the domestic market.

In fact, the Berryman family of Murdering Point Winery have commercially grown pineapples in the past.