10 of the best recipes celebrating delicious Davidson plum

Discover sweet and savoury dishes with this juicy, tangy indigenous ingredient, whether using it in fresh, frozen or in powdered form.

Rosella flower and plum champagne compote. Credit: On Country Kitchen

The Davidson plum is a sweet-sharp, juicy native plum grown mainly in New South Wales and Queensland, usually in season from late spring through summer. The vibrant purple flesh of this indigenous fruit can be used whole (often sold frozen) in various dishes, or as a powder to add extra flavour or a colourful garnish. Its indigenous name is ooray, although it may be called by different names in some areas.

Here are some great recipes, both savoury and sweet, in which this versatile, distinctive and nutritious Australian fruit adds a burst of unique flavour.

Smoked mackerel green papaya salad with Davidson plum dressing

Paperbark smoked Blue mackerel, papaya salad, Davidson plum dressing Credit: Ben Ward

Davidson plum adds a punch of flavour in this twist on a classic Thai salad, a recipe by Ari Walpole shared in Palisa Anderson's series,Water Heart Food.

Aussie pavlova with wattleseed cream and indigi fruits

Aussie pavlova with wattleseed cream and indigi fruits Credit: Kitti Gould

This Mark Olive recipe tops the Aussie pav with a beautiful mixture of native Australian fruits, including Davidson and Illawarra plums, rosella and muntrie betties.

Mixed mushroom ragout with native spice polenta chips

Mixed mushroom ragout with native spice polenta chips Credit: On Country Kitchen

Davidson plum powder is one of a marvellous medley of indigenous flavours in the crisp, golden polenta chips in this dish from Mark Olive. There's also ground pepper berry, dried lemon myrtle, lemon aspen powder and ground saltbush adding to the fantastic flavour in the chips, and saltbush and ground pepper leaf pop up in the mushroom medley, too.

Davidson plum kingfish sashimi

Davidson plum kingfish sashimi Credit: Adam Liaw

Putting some restaurant-style flair on the plate, this recipe is actually very straightforward to make. Olive-oil drizzled kingfish slices are scattered with Davidson plum powder, black sesame, diced blood orange, a sea herb called sea grape, and chives.

Mareeba mango, miso and honey cream, coconut sorbet, hibiscus and young coconut granita

Credit: Taste of the Tropics

Multiple elements come together in this striking tropical dessert, with a pinch of Davidson plum powder sprinkled over the coconut granita when serving.

Scallops with Warrigal greens and Davidson plum butter

Scallops with Warrigal greens and Davidson plum butter Credit: Dan Freene

A teaspoonful of butter, flavoured with Davidson plum powder, yuzukoshu (a Japanese citrus paste), soy sauce and mirin, is placed on each scallop before they are gently grilled. Topped with sea celery, the result is a fresh, flavoursome and colourful dish.

Wattleseed chocolate brownie with poached plums

Credit: Jiwon Kim

It's a double hit of Australian ingredients here, with dark choc brownies made with ground wattleseed in the mix served up with poached Davidson plums.

Kardoi

Credit: Andrew Dorn

Commercially, one of the most common uses for Davidson plum is in chutneys, relishes and sauces. If you've bought a jar or bottle, and are looking for a good match for it, have a look here: Helly Raichura suggests serving these fried Indian pastries with Davidson plum chutney.

Rosella flower and plum champagne compote

Rosella flower and plum champagne compote. Credit: On Country Kitchen

Serve this as a fruity accompaniment to vanilla ice-cream and sponge cake, with strawberries, blueberries and raspberries infused with flavour from Davidson plum powder, Illawarra plum powder and rosella flowers.

Ghewar (crisp fried Indian sweet)

Credit: Andrew Dorn

Versions of this crisp Rajasthani sweet are often sold at festivals. This version is sprinkled with a mix of Davidson plum powder and icing sugar, and garnished with chopped pistachios.