Is Makomako Edible? A Guide to the New Zealand Wineberry

January 7, 2026 •

4 min read

Historically, both Māori and early European settlers utilized the berries of the makomako, or wineberry (Aristotelia serrata), for sustenance. The question, 'Is makomako edible?', has a resounding 'yes,' but with a crucial caveat: only the fleshy part of the berry is safe and palatable, while the bitter seeds must be discarded.

Quick Summary

The makomako tree, native to New Zealand, produces ripe, juicy berries that are edible and have been used for food and drink for centuries. It is critical to discard the bitter seeds, as they are not safe for consumption. Ripe makomako berries can be eaten fresh or made into jams, jellies, and beverages.

Key Points

Edible Berries: The fleshy pulp of the ripe makomako berry is edible and has a sweet flavor.
Discard the Seeds: The seeds inside the berries are bitter and should be strained out before consumption.
Culinary Uses: Makomako berries can be eaten fresh, or used to make jams, jellies, and drinks.
Traditional Māori Use: Historically, Māori used makomako for food and various medicinal purposes, including treating burns and rheumatism.
Key to Identification: Makomako has heart-shaped leaves and should not be confused with the toxic ongaonga, which has spear-shaped leaves.
Ecological Importance: As a fast-growing native tree, makomako plays a crucial role in ecological restoration and provides food for native birds.

Understanding the Makomako (Aristotelia serrata)

The makomako, also known as the New Zealand wineberry, is a fast-growing, deciduous tree found throughout New Zealand. It is easily recognized by its serrated, heart-shaped leaves, which are often light green on top and reddish underneath. In spring and early summer, the tree produces delicate pink or reddish flowers, which mature into small, dark red to black berries by late summer. These berries are a key food source for native birds like the kererū, and their edibility for humans has long been a subject of interest.

The Edible Berries and How to Enjoy Them

The most important aspect of consuming makomako is understanding that only the fleshy fruit is edible. The seeds, found inside the juicy berry, are bitter and should not be consumed. When ripe, the berries offer a sweet flavor and can be used in a variety of culinary applications.

To prepare makomako berries for eating:

Harvest Ripe Berries: Collect berries that are deep red to black in color, indicating they are fully ripe.
Remove Seeds: Crush the berries and strain the juice and flesh away from the hard, bitter seeds. This can be done by squeezing the berries through a sieve or cheesecloth.
Eat Fresh: Enjoy the seedless flesh and juice directly, or add it to smoothies and desserts.
Make Preserves: The juice can be used to make jams, jellies, or a sweet, thick drink. Early European settlers often used the fruit for preserves and wine, giving the tree its alternative name, "wineberry".

Traditional Uses Beyond Food

Māori have a long history of utilizing the makomako tree for more than just its fruit, a practice known as rongoā. The plant's versatility has made it a valuable resource for traditional medicine and other practical applications.

Medicinal Poultices: Leaves and bark were used topically to treat burns, infected wounds, and painful rheumatism. An infusion from the bark was also used to soothe arthritic and rheumatic pains.
Natural Dyes: The bark contains tannins and can produce a blue-black dye.
Wood Products: The wood of the makomako was used for various items, including handles for light fishing nets.

Comparison with Common Edible Berries

To better understand the makomako berry, here is a comparison with other common edible fruits.


Feature	Makomako (Wineberry)	Blueberry	Blackberry
Edible Parts	Fleshy pulp (seeds must be removed)	Entire berry (including seeds)	Entire berry (including seeds)
Flavor Profile	Sweet, often described as having a unique flavor	Sweet and tart	Sweet and tangy
Seed Edibility	Bitter and should be discarded	Not bitter; small and easy to swallow	Not bitter; small and easy to swallow
Preparation Required	Straining to remove seeds for most uses	None; can be eaten directly	None; can be eaten directly
Native Region	New Zealand	North America	Europe, Asia, and the Americas

Important Safety Precautions

While makomako is largely safe when prepared correctly, it is crucial to take proper precautions when foraging:

Positive Identification: Ensure you are correctly identifying the makomako tree (Aristotelia serrata). A lookalike plant, the toxic ongaonga (tree nettle), has more pronounced, spear-shaped spikes on its leaves, whereas makomako leaves are rounder and heart-shaped. When in doubt, do not consume.
Ripe Berries Only: Only consume berries that are fully ripe and dark in color. Unripe berries are less palatable and should be avoided.
No Seeds: Never consume the bitter seeds. They should always be strained out before eating the pulp or juice.
Consult a Professional: If you have underlying health conditions or are pregnant, it is always recommended to consult a doctor before consuming foraged wild foods. This is especially important for those with pre-existing conditions.

The Makomako and a Healthy Ecosystem

The makomako plays an important ecological role in New Zealand's environment. As a fast-growing, pioneer species, it is often one of the first trees to appear in forest clearings and regenerating bushland. This rapid growth and prolific berry production provide a vital food source for native wildlife, helping to sustain healthy ecosystems. Planting makomako is a popular choice for ecological restoration projects and for creating wildlife-friendly gardens throughout New Zealand.

Conclusion

In conclusion, the makomako, or wineberry, is a valuable and edible native New Zealand plant with a rich history of use by both Māori and early settlers. The ripe berries are a sweet and juicy treat, provided the bitter seeds are carefully removed. The tree's traditional medicinal properties and ecological importance further solidify its status as a significant part of New Zealand's natural heritage. When foraging, responsible identification and preparation are paramount to ensure a safe and delicious experience.

For more information on New Zealand's native flora, you can visit the New Zealand Plant Conservation Network.

Frequently Asked Questions

Only the ripe berries of the makomako plant are edible. The seeds inside the berries are bitter and should not be eaten. Other parts of the plant, like the leaves, were used for traditional medicine but are not typically consumed as food.

A ripe makomako berry has a sweet, juicy flavor. Some have compared its flavor profile to that of blueberries, though it has a unique taste of its own.

No, the seeds of the makomako berry are bitter and are not safe to eat. It is important to remove them, typically by straining the berry pulp and juice, before consumption.

Makomako has heart-shaped, serrated leaves. It is most commonly confused with the toxic ongaonga (tree nettle), which has distinctly spear-shaped leaves with more pronounced spikes. Always use caution and positive identification before consuming any wild plant.

Makomako is also commonly known as the New Zealand wineberry. This nickname refers to its use by early European settlers, who made wine from the berries.

Once the seeds are removed, the berry pulp and juice can be used in a variety of culinary applications. It can be eaten fresh, or turned into jams, jellies, syrups, and sweet drinks.

Traditionally, Māori used makomako for medicinal purposes, known as rongoā. Infusions from the leaves and bark were used to treat ailments such as burns, infected wounds, and rheumatism.