Davidson Plum is one of the most nutritionally powerful native Australian fruits.
A brilliant-coloured fruit, dark blue purple on the outside and a deep reddish-pink on the inside. It has a juicy pulp and sharp acidic taste that means it is not often eaten fresh.
The tart and intense fruity flavour lends itself to be used in a range of sweet and savoury dishes, including cakes, jams, sauces, yoghurt, ice-cream and gin!
There are two species of Davidson plum used primarily for commercial production. The predominant species is D. jerseyana which naturally ranges in the sub-tropical rainforest areas from around Ballina to the Tweed Valley in far northern New South Wales, and around 30 kilometres inland from the coast. The fruit of the D. jerseyana has trunk-bearing characteristics, which lends well to hand-harvesting from ground level
The other species, D. pruriens, has a natural range in the coastal and upland rainforests of north-east Queensland; however, the species is also grown commercially in mid-north coastal areas of New South Wales and on the Atherton Tableland in north Queensland. Its fruit is larger, firmer and generally grows on the upper branches of the fruit tree, rather than along the trunk as in D. jerseyana.
The use of Davidson plum is widely recognised throughout Indigenous culture, although documented information is scarce.
Davidson plum contains high levels antioxidants, as well as vitamin E, lutein, folate, zinc, magnesium and calcium.
Ingredients: 100% Davidson Plum powder. 20g in a re-sealable pouch.