In conjunction with NAIDOC Week we celebrate Australian Superfood Kakadu Plum (gubinge) in the latest Issue of Menu Magazine. The Kakadu plum is uniquely Australian. Nowhere else on earth will you find it growing naturally, and this unique ingredient is the ideal vessel to bring Australian bush foods and ingredients to the forefront. Check out the article below:
One of the richest food sources of Vitamin C and packed with nutrients and antioxidants, the Kakadu plum should be recognised as the superstar of Australian superfoods. But don’t be fooled into thinking this is a new trend – the traditional owners of the land have been using Kakadu plum for its medicinal and nutritional qualities for over 70,000 years.
This unassuming fruit goes by many names such as billygoat plum, bush plum or green plum but is most commonly known as Kakadu plum, with a Western Australian variety known as gubinge.
It has taken a while for us to catch onto this fruit as it doesn’t even resemble a plum as we know it. The size of an olive with a pip, it resembles a miniature lemon and is the colour of a lime. Like all prized ingredients, this nutritious fruit has managed to remain elusive due to its remoteness as it grows in the wild in the top end of Australia from remote Queensland, the Northern Territory, to the Kimberly and Pilbara regions of Western Australia.
In its natural state, it is deemed either too bitter or too bland, depending on who is doing the tasting. More often than not, the fruit is used in a powdered form after it has been dried and milled – but even deseeding is a tricky process.
Humble in flavour, difficult to source and complicated to use, it is easy to understand how the Kakadu plum has remained as mysterious as saffron and truffles.
This unique fruit is certainly worth experimenting with for its health benefits, and versatility as an ingredient, and because it is uniquely Australian.
HEALTH BENEFITS
In this health-conscious pandemic-driven world, the health benefits are particularly appealing. Kakadu plum has the highest levels of Vitamin C of any fruit – and is believed to have up to 100 times more Vitamin C than an orange.
While we’re comparing apples (or should I say plums) with oranges, it has several times the amount of antioxidants than blueberries and, as a result, it has the ability to combat some of the symptoms of colds, flu, inflammatory diseases and hypertension. The fruit has antibacterial, antifungal and antiviral properties, plus it can promote gut health. High in dietary fibre and low in calories, it can be a good source of iron (Vitamin C aids the absorption of iron), zinc, sodium, copper, ellagic acid and protein.
Leading food producers are already onto the benefits of the Kakadu plum. Edward Owen is the founder and director of The Bee Firm, which combines Kakadu plum with honey – another superfood that is also rich in antioxidants and has anti-inflammatory properties.
The Bee Firm is a WA-owned and run company that produces a variety of honey-based drinks. 100% natural, the drinks consist of Redgum honey, Kakadu plum, ginseng and sea cucumber – it doesn’t get any purer than that.
Edward shares: “We envision our drinks will revolutionise the health and sports drink industry. They’re perfect for health support, rehydration and support muscle repair.”
Already available at various stockists including gyms, Edward’s vision doesn’t stop there and he would love to see the drinks used in aged care facilities and schools. “Instead of popping a juice box in your kid’s lunch box, how about one of our honey drinks, which also have ginseng for mental alertness and Kakadu plum for a boost of Vitamin C,” he says.
VERSATILITY
While Kakadu plum itself isn’t a recent fad, its appearance as an ingredient is relatively new in Perth. Spinifex Brewing Co is another uniquely Western Australian beverage company using native botanical ingredients. Its non-alcoholic Geraldton Wax Ginger Beer is infused with Kakadu plum and Geraldton waxflower and will be released mid to late 2021.
A self-professed ‘mad’ scientist, John Gibbs is the brewing director and botanical expert at Spinifex Brewing Co, and has developed his own Kakadu plum syrup for use in Spinifex’s non-alcoholic ginger beer, predominantly for its health benefits of Vitamin C and antioxidants. John shares: “It has a low sugar content and the addition of the Kakadu plum paired with the ginger imparts an interesting flavour with hints of apricot, nectarine and banana.”
Adverse to waste, John uses the by-product of his syrup to make a jam, which goes well with cheese, and he also roasts the seeds for use in the Spinifex’s beer.
Kakadu plum is becoming increasingly popular in cooking and is commercially available as a jam or in a powder form to be added to sweet and savoury recipes. It adds a tangy, citrus-like flavour. Due to its potency, you only require a tiny amount to match the Vitamin C content found in an entire orange and is best used cool to get the most nutritional benefit.
It’s an ideal addition to dairy products such as cream and tastes great in fruit-based desserts or on ice cream. Pair it with fruit and fruit juices such as apple, pear, citrus, coconut, stone fruit or tropical fruits such as banana, mango, papaya and pineapple. It can be sprinkled over granola, or in yoghurt and salads with root vegetables or added into a curry or a tangine. Rub it into fish, chicken or pork. You can also combine it with butter smeared over corn or in olive oil drizzled over an avocado.
“As it’s so rich in nutrients, we love adding this premium product to smoothies or heating it up to soothe a sore throat,” says Edward.
The fruit eaten fresh or sun-dried is great for skin ailments such as fungal and bacterial infections. The tree itself has medicinal qualities with the sap eaten in its natural state for joint inflammation, or the bark soaked in water can ease skin conditions such as burns, rashes and infections. As you can imagine, it’s highly sought-after in the cosmetics industry for its skin benefits. As well as using as a cooking ingredient, Maggie Beer also uses it in her beauty products such as the Vasse Virgin Kakadu Plum Hand Cream and the Vasse Virgin Kakadu Plum Hand Scrub.
UNIQUELY AUSTRALIAN
The Kakadu plum is uniquely Australian. Nowhere else on earth will you find it growing naturally, and this unique ingredient is the ideal vessel to bring Australian bush foods and ingredients to the forefront.
“Gubinge is a Pilbara legacy. Our drink is a healthy alternative to sugary drinks and we’re one of the few companies in the world using this super food in a drink with honey,” shares Edward. Proudly Australian, The Bee Firm produces its drinks in fully recyclable bottles with labelling featuring the artwork of Whadjuk-Yuet-Ballardong artist Kevin Bynder.
The Kakadu Plum Co. is a leading supplier and produces Kakadu plum in a powder form in such a way so as to not lose the potency of the Vitamin C. Suppliers work directly with many Aboriginal communities in the Kimberley who harvest the fruit and, by partnering with communities, provide employment opportunities during the harvesting season from March to June, whilst helping to preserve and share Aboriginal culture.
John from Spinifex Brewing Co has been working with Robert Dann, who is one of the traditional owners in the Kimberley. Together they’re helping to create economic benefits and employment opportunities for local groups through the harvesting of Kakadu plum. “We’re helping to create an industry that can be sold the world over,” says John.
Superfood indeed. The Kakadu plum might well be one of the purest ingredients around – not only nourishing us with its health benefits and awakening our taste buds but also celebrating our rich Aboriginal culture.
By Carmen Jenner
