Make the most of your produce: Fruit fly friendly recipes

Got extra fruit and vegetables from your garden? Don’t let them go to waste! With some simple tips and recipes, you can turn surplus, at-risk produce into jams, dips, bliss balls, and other delicious, fruit fly-friendly treats.

KESAB recently ran cooking demonstrations at the Royal Adelaide Show and City of Campbelltown, showcasing practical ways to make the most of host produce, while reducing the risk of fruit fly infestations.

During the demos, attendees learned simple techniques, such as using a sandwich press to cook sliced apple or eggplant, which can transform surplus fruit and vegetables into tasty snacks.

Approved preparation of restricted fruit and vegetables

All fruit and vegetables, including those classified as restricted in fruit fly outbreak areas, can be prepared in certain ways so they can be moved safely without spreading fruit fly. These methods include:

• Canned: Cooked and sealed in jars to preserve flavour and safety
• Cooked: Heat-treated in recipes to destroy any potential pests
• Dried: Dehydrated fruit that is safe to store and transport
• Frozen: Chilled produce that prevents fruit fly development
• Grated: Processed into smaller pieces for use in recipes
• Pureed: Blended for jams, sauces, and other preserves

Final tip: make every piece count

Every snack, jam, dip, bliss ball, or sweet treat you make from your produce helps reduce waste and helps protects your community from fruit fly. By acting quickly and creatively, you can enjoy your harvest while supporting sustainable gardening.

More information

• Check the current outbreak map: Fruit fly outbreak map of South Australia
• See the full host produce list: Restricted fruit and vegetables