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Fruits & Vegetables

Davidson’s plum

Botanical Name: Davidsonia pruriens/ Davidsonia jerseyana/ Davidsonia johnsonii
Family: Cunoniaceae
Kingdom: Plantae
Order: Oxalidales
Genus: Davidsonia

Habitat : Davidson’s plum, is native to north-east NSW to as far south as Wardell. It grows inthe lowland subtropical rainforest and wet eucalypt forest at low altitudes (below 300m). Many trees are isolated in paddocks and on roadsides in former rainforest habitats.

Davidsonia is a genus containing three rainforest tree species, that are commonly known as the Davidson or Davidson’s plum. The fruits superficially resemble the European plum, but are not closely related. All species have an edible sour fruit with burgundy coloured flesh and are highly regarded as gourmet bushfood.

Description:
Davidsonia jerseyana, Davidson’s plum or Mullumbimby plum, is a slender small tree, generally 5 metres high, native to lowland subtropical rainforests of New South Wales. It is considered an endangered species in the wild, but is widely cultivated for its pleasantly sour fruit that is used in jam, wine, ice-cream and sauces.

CLICK & SEE THE PICTURES OF Davidsonia jerseyana TREE

Davidsonia johnsonii, smooth Davidson’s plum, is a small tree with a spreading canopy and smooth leaves, native to New South Wales and southeast Queensland. It is also considered an endangered species in the wild but is not widely cultivated because of its infertile seeds. It is propagated vegetatively from cuttings or root division.

CLICK & SEE THE PICTURES OF Davidsonia johnsonii TREE

Davidsonia pruriens, Ooray or Queensland Davidson’s plum, is a taller tree than the other two species, reaching up to 12 metres high. It is also slender and has larger fruit which are produced in large clusters from the trunk or branches.

CLICK & SEE THE PICTURES OF DAVIDSONIA PRURIENS TREE

Small-scale plantations in New South Wales and Queensland supply the demand, mainly from Davidsonia jerseyana and Davidsonia pruriens.

The small, slender, ornamental tree can naturally reach upto 6-12 m high. It has alternately arranged, pinnate, cordate to suborbicular green leaves which is upto 18-35(-46) cm long and (6-)8-12(-16) cm wide. The tree has recurved, dark pink flowers of 5-8 mm long which flowers between November to February and later converts into a fruit. Fruit are dark burgundy drupe (berries), obovoid or ellipsoid, compressed; 3.8–6.0 cm long and 3.0–5.3 cm wide. The fruit’s flesh is usually dark red colored. The bark is brown to dark grey and flaky.

Edible Uses:
Due to the intense acidic flavour and low sugar content, the Davidson Plum is not often eaten as a fresh fruit. However, the tart and intense fruity flavour lends itself to be used in a range of sweet and savoury dishes, including cakes, jams, sauces, yoghurt and ice-cream.

Research is currently being conducted on the Davidson Plum’s antimicrobial properties, which are thought to act as a natural food preservative.

Taste the gorgeous Davidson Plum in the Vanilla, Berry Nutty Goodness Paleo Granola or add Freeze Dried Davidson Plum or Air Dried Davidson Plum in your cooking to impart a delicious, sour flavour.

Taste and Smell:
The Davidson Plum has an earthy aroma, reminiscent of rosella jam and stewed rhubarb with musk and a touch of sweetness. The taste is tart with some astringency and a slight bitterness.

Nutritional Value:
100 grams of raw Davidson plum provides 63 calories, 0.2 grams of total fat, 1 grams of protein, 14.3 grams of carbohydrate, 3.9 grams of total sugars and 10.4 grams of starch. The same amount provides 30 mg of vitamin C, 364 mg of potassium, 27 mg of magnesium, 45 mg of sodium, 18 mg of phosphorus, 16 mg of calcium and 0.17 mg of niacin.

Health Benefits:
*An excellent source of potassium. Potassium plays a vital role in every single heartbeat. It helps our muscles move, our nerves work and our kidneys filter out toxins.

*A good source of Vitamin E and zinc; two nutrients required for glowing, youthful looking skin.

*A unique dairy-free source of calcium.

*An antioxidant powerhouse, containing high levels of anthocyanin, which is thought to improve cognitive function and protect against certain cancers and heart disease.

*Contains significantly more lutein than an avocado (thought to be the primary source of lutein). Lutein is a carotenoid vitamin that plays an important role in eye health, improving symptoms in atrophic age-related macular degeneration by inhibiting inflammation. Age-related macular degeneration is the leading cause of vision loss in aging Western societies.

*Contains properties believed to have anti-diabetic effects and a capacity to reduce hypertension and obesity.

  • Skin health: The study shows that high intake of Vitamin C helps to reduce the appearance of wrinkles, skin dryness and also slows down the aging process. Vitamin C is essential for the formation of tendons, skin, blood vessels and ligaments.

*Absorbs minerals: The body should function properly to absorb the nutrients from the food. The digestive system should absorb the nutrients and absorb it in the blood stream. The cells absorb the nutrients and vitamins which are used by the body to lower inflammation and chances of disease. The intake of Vitamin C with iron increases the iron absorption in the children and adults.

*Treats cancer: The high intake of Vitamin C promotes the effects of cancer fighting drugs which is used in chemotherapy. Vitamin C targets the cells which need these nutriments without harming normal cells. The research shows that Vitamin C is a cost effective aid for lung and ovarian cancer.

*Reduce stroke: The study shows that the people with high intake of Vitamin C help to reduce the chances of stroke by about 42%. The people who consume more veggies and fruits have high amount of Vitamin C in their blood. So one should increase the intake of veggies and fruits in a day.

*Eliminates cold: Vitamin C enhances the immunity power and body’s ability to eradicate the viruses and colds. The intake of 1000 mg helps to counteract the oncoming cold and 4000 mg helps to eliminate the existing cold. The evidence shows that Vitamin C effectively reduces the complications such as lung infections and pneumonia caused due to the colds and flu.

  • Helps Digestion: Potassium performs as electrolyte which helps to balance fluid, water and level of sodium in the digestive tract. The deficiency of potassium leads to constipation, bloating and abdominal pain caused due to the buildup of fluid and imbalance in minerals. It also helps to balance the acid in stomach, heals gut and maintains the optimal pH level. This helps to eradicate the harmful bacteria which could reduce the immunity.

*Protects Kidney ailments: The high intake of potassium helps to reduce the formation of kidney stones. The studies show that the intake of food rich in sodium and low in potassium has the high chances of kidney stones. The low level of potassium is related to high chances of kidney stones because of the inverse relationship between calcium and potassium. In the low presence of potassium, more calcium is excreted through urine which is passed from the kidneys. Kidney stones are the deposits of calcium. The kidney ailments could be reduced by lowering the calcium in urine.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Davidsonia
https://austsuperfoods.com.au/nutrition/davidson-plum/
https://www.healthbenefitstimes.com/davidson-plum/

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