Page "Australian cuisine" Paragraph 33

Fruit is widely used in Australian cuisine however is consumed mostly in its fresh, rather than cooked form with the successful " 2 fruit and 5 veg " campaign for healthy portions per day.

In terms of cooked fruit dishes, fruits are often eaten poached in sugar syrup ( often with spices such as vanilla, cloves or citrus peel ) and eaten as a breakfast or dessert, which is more common amongst older Australians, or baked in dishes such as apple crumble, pies, pastries and cakes.

Fresh fruit is often consumed simply without any adulteration at any time of day, or combined in fruit salad, which is a popular summer dessert nationally.