Davidson Plum: The Native Acid and Colour Agent

The Davidson plum (Davidsonia pruriens — north Queensland species; Davidsonia jerseyana — northern NSW species) is a deep purple-black fruit native to the tropical and subtropical rainforests of eastern Australia. Its flavour is intensely tart — more sour than any commercially available plum, with a complex tannic astringency and a deep berry-plum character. The colour is extraordinary — a vivid magenta-purple that stains everything it touches and retains its intensity through cooking.

A round to oval fruit, 4–6cm diameter, with thin skin and soft, deeply pigmented flesh. The colour comes from high anthocyanin content — the same class of compounds responsible for the colour of blueberries, red wine, and blood orange, but in much higher concentrations.

Davidson plum sauce on seared kangaroo loin — this is the Australian equivalent of French sauce grand veneur (redcurrant and game). The native acid, the native protein, the deep purple colour on the plate.