Davidson Plum Powder

Description

Davidson plum powder (Davidsonia pruriens) is a vibrant Australian native fruit powder with an intensely tart flavour, often compared to rhubarb and sour cherry. Rich in anthocyanins and naturally low in sugar, this bush food has been part of Aboriginal Australian diets for tens of thousands of years. The deep purple-red powder adds bold colour and a distinctive fruity tang to both sweet and savoury dishes.

Key Benefits

• Rich in antioxidants: Contains high levels of anthocyanins, with total phenolic compounds measured at 1.5 times higher than blueberries.
• Natural vitamin C source: Davidson plum is naturally high in vitamin C, which supports healthy immune function.
• Low in sugar: Unlike many fruit powders, davidson plum powder is naturally low in sugar, making it a versatile addition to health-conscious recipes.
• Vivid natural colour: Produces a striking deep purple-red colour in cooking and baking, perfect as a natural food colouring.
• Versatile culinary use: Works beautifully in smoothies, baking, sauces, marinades, chutneys, and desserts.

In baking: Add 1 to 2 teaspoons of davidson plum powder to muffin, cake, or brownie batter for a burst of native flavour and stunning colour. Fold into buttercream or icing for a tart, vibrant finish.

Smoothies and bowls: Blend half a teaspoon into smoothies, acai bowls, or yoghurt for a tangy kick and a boost of antioxidants.

Savoury sauces: Mix into marinades, chutneys, or pan sauces for poultry and red meat. Pairs particularly well with duck and kangaroo. For a native Australian flavour combination, try pairing with Tasmanian Native Pepper Berries and Lemon Myrtle. Also works well with warming spices like Cinnamon.

The Davidson plum is also known by its Aboriginal name “Ooray” in north Queensland language groups. Aboriginal peoples ate the fruit raw and used the tree trunks to make harpoons for catching turtles and hunting dugong.

The Davidson plum was nearly lost as a wild species before being selected for commercial plantation production in the 1990s. It is now listed on the Slow Food Foundation’s Ark of Taste as a food worth protecting.

The intense tartness may irritate the stomach in those with acid reflux. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.