Kakadu Plum

Kakadu plum (also called the Gubinge, Billygoat Plum or Murunga) is a small deciduous tree found growing wild extensively through out the subtropical woodlands of the Northern Territory and Western Australia.  It bears abundant crop of small plum-like fruits.

kakadu plum

The fruit has a very high content of vitamin C, in fact holds the World Record. It’s full of antioxidants, folic acid and iron.

A slender, small to medium sized deciduous tree with creamy-grey flaky bark, the light green leaves are very large and oval-shaped, up to 25cm long and 15cm wide, and are spirally arranged and crowded towards the ends of the branches.  The flowers are small, creamy-white, perfumed, and borne along spikes in the leaf axils towards the ends of the branches. The fruit is oval, 3 cm long and 1 cm wide, shaped like almonds and containing a large seed; yellow when ripe, soft and easy to harvest.

The greatest use of kakadu plum fruits is for gourmet jams, sauces, juices, ice-cream, cosmetics, flavours and pharmaceuticals.

The Australian aboriginal people pound the fruit and use it as an antiseptic and a soothing balm for aching limbs.

The fruit has been a traditional source of bush tucker, antiseptic and a healing remedy for the Indigenous people across Arnhem Land for thousands of years. Today the trees are still in great abundance and come to fruit usually at the start of the dry season in May each year.

Available in our Bush Food Shop in
500gm and 1kg Pack (frozen) or as a powder (10gm, 25gm, 50gm , 100gm)

Kakadu Plum & Fig Tiramisu (serves 2)

1 packet of Dollop Cream
4 Sponge Fingers
100ml freshly brewed espresso coffee
4 tspns of Fig & Kakadu Plum Mix (see below)
2 tspns Cadbury Drinking Chocolate

Assembly instructions for each serve

Break one spring finger in half and place in bottom of small dessert dish.
Pour 25ml of coffee over the top
Spread a tspn of Fig and Kakadu Plum mix on each finger half, then spread cream over the top.  Repeat once more and finish with a sprinkling of drinking chocolate.
Refrigerate for at least 2 hours.

Fig & Kakadu Plum Mix-
Cook 200gm of Kakadu Plum in water to cover plus a half a cup of sugar.  Deseed.
Add the flesh and the syrup to 250gm of Whole Fig Jam.

Pickled Kakadu Plums with Lemon Myrtle

100g Kakadu plums
2 Fresh Lemon Myrtle Leaves
Juice and zest of 1 orange
30gm Rice vinegar
25gm sugar
30gm onion – diced 5mm
2 tsp (6g) Ginger julienne
1 red chilli – chopped fine

Bring all these ingredients briefly to the boil covered.
Simmer gently just a few minutes to soften the plum flesh.
Pack into sterile jars.