The Burdekin Plum (Pleiogynium timorense), hardy and drought tolerant, has been growing in various parts of Australia for millions of years, evidenced by fossils found in central Queensland. Today you will find them in the wild and on cultivated trees in the rainforest regions of eastern Queensland as well as in the Red Centre.
Popular with the original inhabitants as well as early settlers the fruit is also known as Guybalum, Gowan Gowan, Oolooboo and Tulip Plum. The fruit ripens post-harvest but can be buried in sand to allow them to soften and develop a sweeter flavour. You can achieve the same result by placing them in a paper bag and store in a dark location for a week or so.
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.
Burdekin plums nutritional value is vitamin C, minerals, and dietary fibre containing nearly 5 times the antioxidant content of blueberries.