A native fruit that’s intense and packed with anti-oxidants.
While it’s too tart for most of us to eat as a fresh fruit, in cooking it is one of my favourite bush fruits. A little Davidson plum goes a long way to colour and flavour ice cream, mousse and sweet sauces. It makes a sensational fruity savoury sauce and gives kangaroo goulash a rich fruity tang.
We stock both frozen fruit and powder. The powder is an excellent addition to biscuits, muffins and icecream.
Davidsons Plum Freezer Jam (no cooking required)
De-seed 30 Davidsons Plums and puree. Combine one cup and 1 Tablespoon of sugar plus 4 Tablespoons Balls RealFruit Instant Pectin and stir until blended then add plum puree and stir for 3 minutes. Ladle jam into plastic freezer jars ensuring you leave a cm head space . Adjust caps. Let jams stand for 30 minutes to thicken. Label. Freeze or refrigerate up to 3 weeks.