Davidson Plum

Davidsonia jerseyana

Davidson Plums produce soft, edible, fleshy fruits that are high in antioxidants and vitamins. The three known species are medium-sized rainforest trees native to eastern Australia from FNQ to NNSW, though it’s rare to find many in the wild.

From November to February, this tree blossoms with small pink flowers that later turn into edible purple berries up to 50mm in diameter and growing in clusters along the stem. They are deliciously sour in flavour and work well in both sweet and savoury dishes. They’ve also been known to make a pleasant tasting wine.

Fruiting typically occurs between February and May, though mature trees in warmer areas may fruit right through to August. To harvest, give the trunk a firm shake to dislodge any ripe plums, or leave them to drop on their own when they’re ready.

This tree grows well in full sun or part shade and will tolerate poor soil, but performs best in moist, fertile soil. It is not susceptible to many pests and diseases but D. pruriens can dislike frosts when immature.

There are three related Davidson Plum species endemic to SEQ and Northern NSW: 

  • Davidsonia jerseyana, Davidson’s plum or the 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.
  • 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.
  • Davidsonia pruriens, the Queensland or Ooray Plum
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