The Davidson Plum (sour plum) can be found in tropical rainforests in Queensland and northern NSW.
This beautiful palm shaped tree has graceful fronds with fine hairy stems and on the underside of leaves. It produces clusters of large dark blue to black plums 4-5cm in diameter.
The dark red flesh contains two unusual flat seeds and has a wonderfully acidic plum flavour. The skin is thin but on the tougher, leathery side, and is covered with very fine hairs.
The powder is simply fabulous in biscuits, cakes, muffins. The whole fruit can be cooked into jams, syrups…. recipes here
Davidsons Plum Marshmallow – combine 1/4 cup each of icing sugar and cornflour with 15gm Davidsons Plum Powder for dusting mix and set aside.
Place 3 packets unflavoured gelatin and half cup ice cold water in a mixer bowl. In a saucepan heat half cup water, 340gm granulated sugar, 1 cup corn syrup and qtr tspn salt. Cover. Cook 3 to 4 mins. Uncover and continuecooking until temp reaches 129C (7 to 8 mins). Remove from heat. Slowly add sugar syrup to gelatin with mixer on slow. When all syrup is used, increase mixer speed to high for 12 to 15 mins until mix is thick and lukewarm, then add 15gm Davidsons Plum Powder, beat until all combined. Spray a metal baking pan with non stick cooking oil and then coat with dusting mix.
Spread marshmallow mix into pan and dust with remaining dusting mix. Set aside for min of 4 hours before slicing and serving.