Native Ingredient Information
Our ingredient pages contain a summary of information, for more in-depth detail and amazing recipes please refer to Andrew’s cookbook ‘Australia’s Creative Native Cuisine’. Found Here
We acknowledge copyrights of Andrew Fielke, Brolly Books & Tony Lewis for part reproduction of text & photos from ‘Australia’s Creative Native Cuisine’.
Davidson Plum (Davidsonia jerseyana)
Whole | Powder | Tea Flakes
Davidson Plum is endemic to the tropical north of Australia as well as northern New South Wales. Another species of Davidson Plum known as ‘smooth Davidson Plum’ (Davidsonia johnsonii) is rare in the wild and bears more edible fruit. Davidson Plum fruit is very acidic and not usually eaten raw. The plums themselves grow in clusters of deeply coloured blue and black fruit.
DAVIDSON PLUM USES
Once cooked they provide a wonderful sour and tangy plum flavour, a deep earthy aroma, and rich colour. They can be stewed to make compôtes or used to make jams, chutneys and sauces. They have been described as having a taste similar to satsuma plum with both fruity and sour notes.
DAVIDSON PLUM SEASONALITY
We stock two species of Davidson Plum. With one species being harvested in New South Wales’ winter and the other in Queensland’s summer.