january 2020 NEWSLETTER

 

Our wild harvesting season for Kakadu Plum has started WITH Mayi Harvests native foods COMMUNITY

Kakadu Plum, or Gubiny or (Gubinge), has the highest natural source of Vitamin C. Known to have up to 100 times the vitamin C to oranges, it has been used by Indigenous Australian people for centuries as the powerful antioxidant and immune boosting superfood.

 

Mayi Harvests uses the traditional methods of wild harvest hand picking the fruits to ensure a sustainable cycle for future produce.

 

The greatest use of Kakadu Plum fruit is for gourmet jams, sauces, juices, ice-cream, cosmetics, flavours and pharmaceuticals. It can also be eaten fresh for your daily boost of vitamin C.

 

The taste of the fruit is tart with a delightful aroma of stewed apples and pears, with some cooked citrus, pickled and floral musk essence. Some say the fruit looks and tastes like an English gooseberry.

 

Store in your freezer and eat as a healthy little snack with a boost of your daily Vitamin C.

 

7 Health Benefits of Kakadu Plum

Written by Elise Mandl, BSc, APD 

https://www.healthline.com/nutrition/kakadu-plum-benefits

View Full Article here

 

The Kakadu plum (Terminalia ferdinandiana), also known as gubinge or billygoat plum, is a small fruit found in the Eucalypt open woodlands across Northern Australia.

 

It’s pale green with a stone in the center, over half an inch (1.5–2 cm) long, and weighs 0.1–0.2 ounces (2–5 grams). It’s fibrous and has a tart, bitter taste.

 

In traditional medicine, Kakadu plums were used to treat colds, the flu, and headaches. They were also utilized as an antiseptic or soothing balm for the limbs.

More recently, they have been recognized for their high nutritional value.

 

Here are 7 health benefits of Kakadu plums.

1. Highly nutritious

2. Richest food source of vitamin C

3. Good source of ellagic acid

4. Great source of antioxidants

5. May have cancer-fighting properties

6. May protect against inflammatory diseases

7. May offer natural antibacterial properties

 

How to add Kakadu plum to your diet

Kakadu plum can be eaten fresh, but because they’re very fibrous and sour, they’re more commonly used in jams, preserves, sauces, and juices. To maintain their size and quality, Kakadu plums are typically frozen directly after harvesting. Specialty retailers may sell the fruits frozen whole or puréed.

Additionally, the fruits are often freeze-dried and turned into a powder.

The powder can be sprinkled over breakfast cereal and added to smoothies, juices, protein balls, salad dressings, and desserts.

Some companies also use the powder in their supplement formulations. Yet, there is little research on the health benefits of Kakadu plum in this form.

 

The bottom line

Kakadu plums are a native Australian fruit that boasts the highest level of vitamin C of any food in the world.

The fruits are also low in calories yet high in fiber, copper, iron, and various antioxidants.

Though research on their health benefits is limited, their anticancer, anti-inflammatory, and antibacterial properties show promise for managing or preventing a range of health conditions.

RECIPE OF THE MONTH

 

Kakadu Plum and Wattleseed Brownie

Kakadu plum is a remarkable fruit, native to Australia’s north.

Prep: 15 Minutes - Cook: 60 Minutes - Serves 18

 

Ingredients

250g pitted Kakadu plums

½ cup caster sugar

2 Tbsp lemon juice

300g dark chocolate

250g unsalted butter

5 free-range egg yolks

½ cup brown sugar

2 tsp ground wattleseed

100g plain flour

¼ cup cocoa powder

½ tsp bicarbonate of soda

 

 

Method

Combine the Kakadu plums, with the lemon juice and caster sugar in a medium saucepan with ½ cup water and set over a moderate heat. Simmer for 30 minutes, until thickened and jammy. Set aside to cool.

 

Preheat oven to 160C. Melt the chocolate and butter gently in a heatproof bowl set over a saucepan of simmering water. Stir until well mixed, then set aside to cool for 15 minutes. Whisk in the yolks, brown sugar and wattleseed. Sift the flour, cocoa and bicarbonate of soda, then stir into batter until smooth.

 

Spoon the batter into a lined 27cm x 17cm slice pan. Add the Kakadu plum jam in dollops and marble gently with a knife. Bake for 35-40 minutes, until firm to touch halfway between the edges and the centre of the pan. Cool in the pan, then cut into bars.

 

Recipe provided by 

https://www.bhg.com.au/kakadu-plum-wattleseed-brownie

 

Follow Mayi Harvests
20 Clementson St, Broome WA 6725, Australia
0403 486 955

Share on social

Share on FacebookShare on X (Twitter)

Check out my website  
This email was created with Wix.‌ Discover More