Caramel

This large shrub grows up to 9 feet (2.7 meters) tall and lives for decades, with the oldest known specimen being around 123 years old. It is susceptible to disease and destructive insect infestation.

It has several sturdy, twisting stems covered in cracked, dark gray bark, and the wood inside is pale brown.

The branches are long and thick with dozens of twigs that and are covered with sparse amounts of huge, finger-like, leaves with wavy edges. The leaves themselves are either caramel or olive, with bronze dots, light and crispy.

In late summer it produces a thick sheet of small, dark grey blossoms with perforated petals with a trumpet-shaped floral cup. They detach easily and have a weak scent that smells like grass cuttings.

In early winter tiny 8 pointed fruits ripen. The rough brown skin is stretchy and edible when boiled; it is sweet, and the crunchy blood red flesh is bitter and spicy and powdery. The blood red seed is small and is in the centre of the fruit.