Inventory, lb : 4.00
Davidson plums are round to pear shaped drupe that grows on small, slender rainforest trees. Their exterior skin is smooth and will have a blue-black hue when mature. Within the skin lies a soft and juicy flesh which boasts a deep red color. Depending upon species Davidson plums can either have 2 large seeds or no needs. Davidson plums offer an earthy aroma and a flavor which is sour, astringent, slightly bitter, and void of sweetness. The fruits may be found in small clusters or individually up and down the trunk of the Davidson plum tree.
Davidson plums are available year-round in Australia.
The Davidson plum is botanically known as part of the genus Davidsonia and includes 3 different species; Davidsonia jerseyana, Davidsonia johnsonii, and Davidsonia pruriens. A member of the Cunoniaceae family the fruit of the Davidson plum shares its name and shape with the common plum though the two are not actually related. The Davidson plum grows exclusively in Australia and is used predominately today in commercially produced foods, such as jams, sauces, yogurt, ice cream, and various beverages. As a result of demand from a growing bushfood industry, it can also be found sold fresh at select markets in eastern Australia.
The Davidson plum is known in its native home of Australia as an incredible fruit source of antioxidants, specifically anthocyanins, most of which are found in the skin of the fruit. Davidson plums additionally are a great source of vitamin C, iron, copper, potassium, calcium, vitamin E, zinc, and lutein.
The extremely sour Davidson plum was consumed fresh by indigenous populations but in modern times they are rarely eaten as a fresh fruit. Rather they are combined with other ingredients to balance out their flavor and used in a range of sweet and savory preparations. Davidson plums can be cooked down to make sauces, preserves, chutneys, and pie fillings. They can be macerated or pressed to make marinades, glazes, and dressings. Additionally, they are used to make juice, wine, liqueurs, and cordials. Davidson plums should be kept refrigerated if possible and are best used within a few weeks.
Also known as Ooray, Davidsonian plum, and Sour plum the Davidson plum was named after renowned sugarcane grower J.E. Davidson of Queensland, Australia. As a result of land clearing for agricultural and urban development all wild Davidson plums are listed as an endangered and threatened species in New South Wales and are listed on both the Commonwealth Environment Protection and Biodiversity Conservation Act 1999 and the New South Wales Threatened Species Conservation Act 1995. As a result of these acts, efforts are being made there by government agencies to protect the remaining wild trees and re-cultivate what has been lost.
Davidsonia pruriens is native to north-east Queensland while Davidsonia jerseyana and Davidsonia johnsonii are native to north-east New South Wales. The Davidson plum is believed to date back tens of thousands of years and was a traditional food or “bush tucker” of the Australian Aborigines. Davidson plum can be found documented by that name as early as 1900 in the book “Edible Fruits Indigenous to Australia.” The Davidson plum thrives in the coastal and lowland subtropical rainforest regions of New South Wales and Queensland.