The Davidson Plum (sour plum) can be found in tropical rainforests in Queensland and northern NSW.
This beautiful palm shaped tree has graceful fronds with fine hairy stems and on the underside of leaves. It produces clusters of large dark blue to black plums 4-5cm in diameter.
The dark red flesh contains two unusual flat seeds and has a wonderfully acidic plum flavour. The skin is thin but on the tougher, leathery side, and is covered with very fine hairs.
Davidson Plum Paste (The Cook & the Chef)
Ingredients
1/4 C water,
885 gm pureed Davidson plums,
2 tsp aniseed myrtle,
1 Tbsp lemon juice
Puree plums in blender or food processor. In a large heavy pot, pour in the water & plums. Stir in the sugar, then the aniseed myrtle and the lemon juice.
Cook on a high heat, stirring continually, for about 20 min. It’s ready when it’s just short of being toffee.
Pour into a shallow dish. Allow to cool & set. This keeps if well sealed.
Serve spoonfuls of paste with strong sharp cheese & walnut toast.
Davidson’s Plum Chutney
Ingredients:
500g Spanish onions, sliced
1 garlic clove
butter for frying
200g Davidson’s plums, de-seeded and chopped
200g brown sugar
100g sultanas
100ml dry white wine
100ml white wine vinegar
a pinch of curry powder
1 clove
Method:
Sweat the onions and chopped garlic in a little butter until transparent. Add the remaining ingredients and boil for 1 to 2 hours or until thick stirring occasionally.