The Burdekin Plum (Pleiogynium timorense), hardy and drought tolerant, has been growing in various parts of Australia for millions of years. Their nutritional value is vitamin C, minerals, and dietary fibre containing nearly 5 times the antioxidant content of blueberries.
Interestingly the fruit ripens post-harvest. Traditionally buried in sand to allow them to soften and develop a sweeter flavour. You can achieve the same result by placing them in a paper bag and store in a dark location for a week or so.
Burdekin Plum Season runs December through to April. When ripe, the plums can be eaten fresh, sliced and added to fruit salads, turned into jams, jellies and wine. They can be cooked down to make sauces or diced and used to make gravy for meats such as venison, kangaroo, and emu. They also work well as a substitute for rhubarb in fruit pies.
When I first tasted them it was in a jam which I didn’t particularly like as it tasted like mud however last season I was given some freeze dried powder which I cautiously added to biscuits. I was an immediate convert. Not only a glorious deep rich colour but super delicious so I’ve been anticipating this year’s season.
A close relative of the Mango.
Uses - jams, jellies, preserves. relished, chutney, sauces, jus, syrups, marinades.
Add to ice cream, smoothies, yoghurt, baked goods, cider, wine, gin making, liqueur, mead.
The taste ranges from mild, sweet-tart to tart.