With a taste reminiscent of stewed rhubarb, the Davidson Plum is a rich source of calcium (perfect for our vegan friends), Vitamin E and zinc. It’s a great addition to homemade jams, desserts and sauces. Growing in several varieties, the Davidson Plum was traditionally ‘bush tucker’ for the rainforest Aborigines, who had the fortitude to eat them raw despite the fruit’s sharp acidity. The strikingly sumptuous, deep, dark purple fruit with blood red flesh, boasts a soft juicy pulp and is one of the most nutritionally powerful native Australian fruits. Early settlers certainly would not have appreciated the high levels of antioxidants contained in the fruit, yet picked the plums for use in jams and sauces. The Davidson Plum contains significantly more lutein than an avocado (thought to be the primary source of lutein). Lutein is a carotenoid vitamin that plays an important role in eye health, improving symptoms in atrophic age-related macular degeneration by inhibiting inflammation. Along with magnesium, zinc, calcium, potassium and manganese, the