Rātā honey
What is rātā honey?
Rātā honey comes from the crimson flowers of native rātā, a relative of pōhutukawa found largely on the West Coast and in Fiordland. It is one of the palest and most delicate honeys produced anywhere in New Zealand — water-white, with a clean, gentle, almost salted-caramel sweetness.
| From | Metrosideros umbellata / Metrosideros robusta |
|---|---|
| Colour | Water-white to very pale gold; brilliant white when set. |
| Flavour | Delicate and clean, subtly sweet with a soft caramel note. Very little bitterness. |
| Where | West Coast of the South Island, Fiordland, and pockets of North Island forest where northern rātā grows. |
| Harvest | Summer, December to January. |
| Crystallises | Readily, to a very fine white set. |
Worth knowing
- Rātā flowers irregularly — heavy years are followed by light ones, so it is not reliably available every season.
- Rātā and pōhutukawa are close relatives, which is why the two honeys are similar in colour and delicacy.
If it has set solid in the jar
That is honey behaving normally rather than a fault — why honey crystallises explains what is happening and how to bring it back to liquid without wrecking the flavour.
Other New Zealand honeys
- Clover honey — Mild and clean, straightforwardly sweet, with a soft floral finish.
- Rewarewa honey — Malty and caramel-like, with a burnt-sugar edge and a long finish.
- Kāmahi honey — Buttery and rich, often described as butterscotch, finishing with a slight, clean bitterness.
- Pōhutukawa honey — Mild and smooth, with a delicate, slightly mineral finish.
- All 11 types