Kakadu Plum

Description

Kakadu Plum (Terminalia ferdinandiana) belongs to the Combretaceae family and is native to Oceania. It thrives in Woodlands, Coastal areas, Arid regions environments across regions including Australia. Botanically, Kakadu Plum is kakadu Plum is a wild edible plant native to Australia. Edible parts: frutti. Traditional bushfood and foraging plant.. The edible parts include Fruits. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during December, February, January, March, November, October and September. Nutritionally, Kakadu Plum stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Kakadu Plum offers a Tart, sweet-tangy flavor profile. Fruits eaten fresh, dried, or processed. Common culinary applications include fresh, cooked, preserved. Popular preparations include Kakadu Plum jam, Kakadu Plum sauce, Kakadu Plum compote. For storage, refrigerate fresh parts. Safety note: No significant toxicity. Always verify identification.. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species in region. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: fresh, cooked, preserved Storage: Refrigerate fresh parts

Recipes

• Kakadu Plum jam
• Kakadu Plum sauce
• Kakadu Plum compote

Where It Grows