The Davidson plum (sour plum) is a brilliantly coloured fruit: dark blueish-purple on the outside and a deep reddish-pink on the inside. It has a juicy pulp, and two unusual flat seeds. Due to the intense acidic flavour, the Davidson plum is rarely eaten as a fresh fruit. However, the tart and intense fruity flavour lends itself to be used in a range of sweet and savoury dishes, including cakes, jams, mayonnaise, sauces, yoghurt and ice cream.
Use Davidson plum native fruit powder in your cooking to impart a tart, sour flavour. It’s a great ingredient for almost any cream and fruit-based dessert, and works particularly well with chocolate (white in particular), cheesecake, sponge cake, creme brulee, ice cream and sorbet. Davidson plum complements a variety of fruit, in particular berries, apple, pear, citrus, tropical fruits (such as banana, mango, papaya, pineapple), stone fruit and coconut.
Complements most root vegetables, like sweet potato, pumpkin, beetroot, carrot, turnip, parsnip. Combine with olive oil, garlic, fresh herbs (such as rosemary, oregano and thyme) and sea salt and sprinkle over the top. This combination also makes the perfect baste for chicken and pork. Rub into fish before pan-frying and finish with a squeeze of fresh lemon juice, or mix a little Davidson plum native fruit powder with butter, garlic and sea salt and smear over corn on the cob.
The fruit pairs well with dairy products, and oil and vinegar-based meat marinades, salad dressings, meat-based jus and egg-based condiments.
Complements white fish, chicken, pork, lamb and other red meat (e.g. game meat such as kangaroo). Use it in a marinade, dressing, sauce or jus.
Davidson plum lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and tequila. It adds a refreshing sour taste to soda, tonic and mineral waters, and lemonade.
