Davidson's plum

What it is

This is Queensland's Davidsonia pruriens. Its plum-like fruit reaches about 5 cm (2 in) across, with purple skin and red flesh. The skin carries fine golden hairs. The flesh is quite sour, and it goes into both sweet and savoury things, such as jams and meat sauces.

Where it comes from

Ooray comes from the rainforests of northern Queensland, Australia. The Indigenous name is increasingly used by growers and processors. At Ooray Orchards, trees grow among rainforest, regrowth, timber plantings and other fruit trees, rather than in the usual orchard pattern.

How it's eaten where it grows

One Australian Davidson plum chutney starts with onion softened in oil, then garlic, ginger and mustard seeds. The fruit cooks down with brown sugar and apple cider vinegar until it thickens and turns tangy. It goes beside cheddar or brie, roast pork or lamb, or into a sandwich.

Fresh or frozen fruit works in the pot. The seeds come out first; frozen plums thaw slightly so they are easier to handle. A light blend leaves some chunks, giving the chutney texture.

How it's grown

In a garden, the tree reaches about 4–8 m (13–26 ft), with a slender outline and large, drooping leaves. Ripe fruit falls when the trunk is firmly shaken. At Ooray Orchards, the trees grow on rainfall alone, without irrigation, among the surrounding vegetation.

When and where you'll find it

In Queensland the fruit ripens from February to May, and in some years into August. Out of season, frozen fruit works in chutney, and the fruit also comes as freeze-dried powder. Either way the seeds come out before cooking.