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A coastal succulent:
Its botanical name is Carpobrotus glaucescens, which is botanical speak for edible fruit, but the flowers and juicy leaves are also edible. Salty, but tasty.
It flowers in spring and summer, then produces deep-red fruit that can be made into jams, chutneys and pickles.
The juice from the leaves can also be used to help relieve skin burns, bites and stings, in much the same way as another succulent, aloe, does.
(Wikipedia)