Davidson's Plum

Davidsonia spp. · Berry

40 pairings

Davidson's plum (Davidsonia spp.) is a deep-purple, plum-shaped Australian rainforest fruit prized for a ferocious sourness — not a true plum at all, its blood-red flesh is far too acidic and astringent to eat raw, so it is cooked down into vivid jams, sauces, syrups and wine and has become a signature "bush tucker" ingredient of modern Australian cuisine.

Picking a good onedrag

UnderripeOverripe

Just colouredPurple through and still firm — the jam, sauce and syrup picking, rarely eaten raw. Hairy-skinned northern fruit stings — handle it gloved.Buy it

SkinPurple through, matte, the pale bloom intact

In the handFirm, gives a little under the thumb

Stalk endComes away with a light twist, scar dry

SmellFaintly earthy and musky, a tart berry note under it

Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — re-scores with it.

Preparing