The people of the Kimberly region of Western Australia know the plum as ‘gubinge’, whilst in Wadeye, NT it is known as Mi Marrarl.
It is more broadly known, both nationally and internationally, as the Kakadu Plum.
The Kakadu plum has been consumed by Aboriginal Australians for thousands of years for its nutritional and therapeutic value, with the inner bark of the tree being used to treat skin disorders and infections, and the fruit itself rich in anti-oxidants and bio-actives. It is recognised as the world’s highest natural source of vitamin C, with concentration more than 50 times that of an orange.
The Kakadu plum contains acids that have anti-viral, anti-fungal, anti-inflammatory and antibacterial qualities, thereby classifying it as a super-fruit that could be used in treatments for diabetes, cancer and Alzheimer’s disease.
It is a thirst quenching fruit, with a tart taste and a delicious aroma of stewed apples and pears.