Davidson Plum

Davidson plum has an intensely tart, sour flavor, making it unsuitable for raw eating but ideal for cooking, sauces, and desserts.

Yes, Davidson plum is rich in antioxidants, vitamin C, and anthocyanins that support immune health, heart health, and cellular protection.

No, Davidson plum is low in natural sugars and has a low glycemic load, making it suitable for balanced diets.

Davidson plum is technically edible raw but extremely sour, so it is typically cooked or processed.

Yes, Davidson plum contains anthocyanins and polyphenols that support cardiovascular health by reducing oxidative stress and supporting healthy blood vessels.

Yes, the polyphenols and flavonoids in Davidson plum have anti-inflammatory properties that may help reduce chronic inflammation in the body.

Yes, Davidson plum has low natural sugar content and a low glycemic load, making it suitable for people with diabetes when consumed in moderation.

Davidson plum is naturally high in organic acids, which give it an intensely tart flavor. This acidity also contributes to its antioxidant and preservative qualities.

Yes, due to its high antioxidant and vitamin C content, Davidson plum is increasingly used in natural skincare products to support skin protection and anti-aging.

Davidson plum has traditionally been used by Indigenous Australians in cooked forms such as pastes and sauces, and today it is widely used in gourmet cooking and functional foods.