The Illawarra Plum is native to sub-tropical eastern New South Wales and Queensland. It is also known as Daalgaal and Gidneywallum.
The vivid purple fruit has a plum/pine flavour which is primarily harvested in the wild.
The fruit contains appreciable quantities of sticky sugars which are hugely beneficial to the gastrointestinal tract. The antioxidant level is seven times that of blueberries.
It is primarily used to make jams, beverages and conserves.
Tip: Cook Illawarra plum in a sugar syrup. Soak in liqueur for a minimum of 6 months. Drain and roll in dark chocolate.