Illawarra plum

What it is

The blue-black or purple fleshy part reaches about 2.5 cm (1 in) long and 2 cm (¾ in) across. A hard seed sits on its end. The two pieces twist apart; only the soft part is eaten.

Its tree, Podocarpus elatus, also goes by plum pine and brown pine. It has long, dark-green leaves and makes cones instead of flowers. The little purple 'plum' is the swollen, fleshy stalk of one of those cones.

Where it comes from

Illawarra plum comes from Australia's east coast. Its native range stretches from Jervis Bay in New South Wales north into Queensland, in scattered patches as far as Coen on Cape York Peninsula. It grows in coastal, dry and subtropical rainforests.

First Nations people in some parts of Australia ate the fleshy stalks. Today the tree is also planted in botanic gardens and larger parks around Australia, and as a street tree.

How it's eaten where it grows

In Australia, the fruit is eaten raw or made into jam and jelly, and it's often paired with chilli and garlic in sauces and marinades. Headlands' jam combines plums with the seed removed, sugar and lemon juice; the finished jam goes with scones, cheese or pancakes, or under plain yoghurt.

It also gives gin a local twist. South Coast Distillery steeps Illawarra plums in gin for twelve months, then adds cane sugar to make a sloe-style drink.

How it's grown

This is a slow-growing tree, usually reaching up to 15 m (49 ft) in gardens. Male and female cones grow on separate trees, so a fruiting planting needs both. It grows in sun or part shade and prefers rich, moist soil that drains well. Ripe plums can be picked from the branches; they also fall to the ground.

When and where you'll find it

In eastern Australia, the fruit usually ripens from March to July. Beyond fresh fruit, it comes dried: Oz Tukka in Toukley, New South Wales, sells pure freeze-dried Illawarra plum in 20 g pouches for jams, sauces and baking. Its pine flavour becomes stronger with cooking.