Podcarpus elatus, also known as Illawarra plum are ripe at the moment. I found a street that had been planted with them as street trees. I grabbed around 3 kilos worth because I wanted to experiment and cook a few recipes with them. They can be eaten fresh, just wait until the flesh is soft and gives when you squeeze it. Remove the external seed by twisting it off, don’t eat the seed. Before eating and cooking I soaked them in vinegar and water just to clean them up a bit. They can also be frozen or dried.
I made fruit leather with them. I used 1 kilo of the last of the apples from our tree out back, 300 grams of the plums and the juice of half a lemon. I put it all on a pot on the stove with 1/2 cup water and cooked on a medium heat. I used the stick blender to puree then allowed it to stew for about 10 mins to bring out some of the sweetness in the apples. Then I placed in dehydrator for 7 1/2 hours at 70C. Make sure it’s completely dried before storing.
Another thing I tried that worked out well was –
Illawarra plum muffin recipe
300 grams wholemeal spelt flour
5 teaspoons baking powder
2 teaspoons ground cinnamon
220 g coconut sugar
3/4 cup shredded coconut
400 grams Illawarra Plum, puree with stick blender
1/3 cup macadamia mylk
1/3 cup olive oil
2 teaspoon vanilla essence
Pre heat oven to 190C. Place all dry ingredients in a bowl and mix thoroughly. Get all the wet ingredients and whisk together until well combined. Then add the wet to the dry ingredients. Stir until it is just combined, don’t over mix the batter.
Place in a 12 hole muffin tin and cook for 25 mins or until a skewer comes out clean.