I ndigenous Australians call Davidson’s plum ooray — and three cheers for that. I absolutely love them.
I love the zing of Davos, as they’re called in my neck of the woods. I love their scintillating taste and their versatility: they can be dried, made into jam or eaten raw if allowed to fully ripen off the tree and ferment in the soil.
The First People collected the fruit not from the tree but after it had fallen and this is the practice I follow.
Davidson’s plum is something of a throwback. It