The is a sweet-sharp, juicy native plum grown mainly in New South Wales and Queensland, usually in season from late spring through summer. The vibrant purple flesh of this indigenous fruit can be used whole (often sold frozen) in various dishes, or as a powder to add extra flavour or a colourful garnish. Its indigenous name is ooray, although it may be called by different names in some areas. Here are some great recipes, both savoury and sweet, in which this versatile, distinctive and nutritious Australian fruit adds a burst of unique flavour.
Paperbark smoked Blue mackerel, papaya salad, Davidson plum dressing Credit: Ben Ward
Aussie pavlova with wattleseed cream and indigi fruits Credit: Kitti Gould
Mixed mushroom ragout with native spice polenta chips Credit: On Country Kitchen
Davidson plum kingfish sashimi Credit: Adam Liaw
Credit: Taste of the Tropics
Scallops with Warrigal greens and Davidson plum butter Credit: Dan Freene
It's a double hit of Australian ingredients here, with dark choc brownies made with ground wattleseed in the mix served up with poached Davidson plums. Commercially, one of the most common uses for Davidson plum is in chutneys, relishes and sauces. If you've bought a jar or bottle, and are looking for a good match for it, have a look here: Helly Raichura suggests serving these fried Indian pastries with Davidson plum chutney. Rosella flower and plum champagne compote. Credit: On Country Kitchen
Versions of this crisp Rajasthani sweet are often sold at festivals. This version is sprinkled with a mix of Davidson plum powder and icing sugar, and garnished with chopped pistachios. 
