The kakadu plum is a small fruit native to Australia, known for its high vitamin C content. It can be eaten raw or used in recipes, and is also used in cosmetics and nutritional supplements. The plum tree grows best in full sunlight and dry soil, and is harvested between March and June.
The kakadu plum is a fruit native to the Northern Territories and Western Australia. This small fruit tastes sweet when eaten raw, particularly if it’s ripe, but it can also be used in jams, sauces, and other recipes. It has also recently attracted the attention of cosmetic and nutritional companies due to the high level of vitamin C present in the fruit. Aboriginal Australians, who have consumed the kakadu plum for centuries, call it by many other names, such as murunga, manmohpan or marnybi. It is also known by its species name, Terminalia ferdinandiana, and by its common name, goat plum.
The tree bearing this plum is usually of medium size, 13 to 30 feet (3.96 to 10.1 m) tall. The tree usually has green leaves and white, fragrant flowers. Plums on trees are typically shaped into small ovals and pale yellow when ripe. Typically, a kakadu plum is about 1.27 cm wide and about 2.54 cm long. Some people claim that they look like an olive, despite having a large seed inside the fruit, similar to that of an olive.
The plum harvest is usually done between March and June. As the fruit becomes more popular, many people are trying to learn the best way to grow it. In general, it grows best when planted in full sunlight and in soil that dries out easily. Also, the seeds need to be sanded down in order for them to germinate, which takes about three months; without sanding, the germination process may take even longer.
Research has indicated that kakadu plum contains approximately 2907 mg of vitamin C in just 100 grams of fruit. This level far exceeds that of the orange and ranks it among the highest producers of natural vitamin C. The fruit has also been found to contain gallic acid, which has been shown to fight bacteria, viruses, and fungi. It also contains ellagic acid, a potential anticancer agent.
Kakadu plum can be eaten raw, especially when it ripens to a pale yellow color. This fruit is also often made into jams, jellies, sauces, juices and sherbets. Diet and nutrition companies have worked to convert prunes into powder while maintaining the high vitamin C content so it can be added to beverages or other food sources. Some cosmetic companies also use prune in their lotions, eye serums, and lip balms.
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