General
notes:
This
sharp flavoured green plum has the world's highest recorded fruit content of
vitamin C, and is found from Katherine to the Kimberly, in pockets nearer the
coast. It has a mild apricot-flavour and fruit are olive-sized. A hardy tree.
Edible
portion:
Fruit
Harvest
period:
Mar
- Jul
Yrs
to maturity:
4-5
Form:
Small
tree
Natural
Distribution/Growing conditions:
A
top end tree which is found generally in open forests, on hillsides and along
riverbanks.
Climatic/microclimatic
conditions:
Widely
distributed throughout the wet/dry tropics of northern Australia.
Management
reference:
According
to a study by Brian Woods (Uni of the Northern Territory), the tree is smaller
and more compact, has a larger canopy cover and yields more fruit when grown
under some form of cultivation. Reducing competition also enhances fruit
production. Variability was also observed in seedling characteristics, such as
resistance to Pythium spp., in the shape and weight of the fruit, in the
nutrient content of the leaves and in the Vitamin C content of the fruit
(ranging from 0.2 to 5.9%). This variability was associated with the
cross-pollinated form of reproduction of the species. For commercial plantings,
vegetative propagation of superior trees would be necessary. He states that
future commercial propagation will depend on grafting or the development of a
tissue culture procedure.
Traditional
Aboriginal Use
Fruit eaten
Density:
275/ha
Yield
at maturity:
Unknown
Harvesting:
Hand
Supplied
as:
Fresh,
frozen
Typical
value adding:
The
flesh can be simply cut from the seed and used as a garnish for fish or added to
sauces or fruit compotes. The whole plums pickle well in hot vinegar flavoured
with native herbs. Has been used in a name brand ice cream.
Current
purchasing price:
$7-10/kg
Perceived
demand:
High
Links
New Crops
Food
Standards Australia
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