The Burdekin Plum (Pleiogynium timorense), hardy and drought tolerant can be found in the wild and on cultivated trees in the rainforest regions of eastern Queensland as well as in the Red Centre.
Burdekin Plum Season is December through to April. When ripe, the plums can be eaten fresh, sliced and added to fruit salads, turned into jams, jellies and wine. They can be cooked down to make sauces or diced and used to make gravy for meats such as venison, kangaroo, and emu. They also work well as a substitute for rhubarb in fruit pies.
Taste Australia Bush Food Shop has Burdekin Plum freeze dried powder
Sensational colour.
A close relative of the Mango.
Uses – jams, jellies, preserves. relished, chutney, sauces, jus, syrups, marinades.
Add to ice cream, smoothies, yoghurt, baked goods, cider, wine, gin making, liqueur, mead.
The taste ranges from mild, sweet-tart to tart.
Burdekin Plum Shortbread –
Cream 250gm butter, half cup sugar and 2 Tbspn Burdekin Plum Powder. Mix in 2.5 cups plain flour and half cup rice flour. Spread mix onto baking tray 1cm thickness. Cover with greaseproof paper. Bake moderate oven 30 mins. Slice into fingers while still hot.
Bush Tucker Recipes at the Aussie table 
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