The health benefits of Davidson plums

A luscious crop of Davidson plums

Suzanne Staples

Let’s celebrate bush tucker! We are so lucky in Australia to have our own version of a blueberry, that being the increasingly popular Davidson Plum. 

Admittedly they’re not as sweet as blueberries, but just consider they have more vitamin C than an orange, plus high amounts of anthocyanins – that wonderful antioxidant that blueberries are famous for which can help to prevent cancer. They are rich in vitamin E, have more lutein than an avocado (for eye health), as well as containing zinc, folate, calcium, potassium and magnesium. Oh, and apparently they can help to lower the metabolic syndrome which predisposes us to strokes and heart attacks – wow!  

That sounds like a powerful superfood, all in one little plum.

Being a rainforest tree, they don’t mind a bit of shade and can grow easily in your backyard if you have room. In an unusual looking way the purple fruit hangs off the trunk, not the twigs of the beautifully shaped and furry leaves. Once you have one growing, you will find many ways to enjoy this very tart fruit. Most people are familiar with Davidson plum jam, and I must admit this is one of my favourites, especially when spread on toast with tahini.  However, you can also stew the plums with apple and rhubarb, adding a little coconut sugar for sweetening, or boil the plums with water, sugar, cinnamon and nutmeg for a brightly coloured syrup for cakes, yoghurt or ice cream. 

They are in season at the moment so I’m thinking of thin slices of the plum sprinkled with chilli powder and salt and eaten with with goats cheese for starters, and yoghurt with Davidson plum syrup for desert. Yum!  

Call in to the New Brighton Farmers Markets next Tuesday to get some of these great plums, or a seedling tree from Rebecca Barnes at the Playing with Fire stall.

The market now hosts approximately 30 farmer and producers stalls each Tuesday from 8am. For more visit:

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