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.
- **Too sour to eat raw in quantity.** The tartness exceeds even green gooseberry. This is a cooking and processing fruit — jams, sauces, compotes, syrups, and glazes. - **The colour is a feature, not a bug.** Davidson plum purée added to a sauce turns it vivid magenta. In desserts, the natural colour is stunning and requires no artificial colouring. - **It pairs naturally with game.** The acidity and tannin structure cut through the leanness and iron richness of kangaroo, emu, and venison — the same principle that makes redcurrant jelly the classical partner for game in French cooking. - **Heat stabilises the colour.** Unlike many anthocyanin-rich fruits (blueberries lose colour when cooked), Davidson plum retains its vivid purple through extended cooking.
AUSTRALIAN BUSHTUCKER — THE DEEP EXTRACTION