More about the Kurrajong and it’s seeds
The fruit is a woody, boat-shaped pod, about
7 cm long, which is at first green but ripens black,
splitting down one side to release about 20 yellow
hairy seeds. The hairs on the seeds can cause
intense irritation to sensitive skin.
Historically, the fibre of the bark was used by
Aborigines for making cordage and nets, while
early explorers and settlers roasted and ground the
seeds to make a pleasant beverage.
Kurrajong seeds can be roasted and eaten (note it should be cooked in one way or another before eating); Aboriginal people roasted & ground the seeds and used it to make cakes. It was also used as a flour-extender. It is quite a useful, sustainable food source, as the seeds remain in their pods a long time, and stay good for a year or more whilst in the pod. Simply pick what you need and leave the rest on the tree. Possibly for the birds, things are always better shared 🙂
Ground-up seeds can also be brewed into a coffee substitute, which is described as having more of a mocha-taste, rather than a true coffee taste.