Kakadu Plum

This fruit resembles an olive more than a plum. It is acidic raw, and is best cooked and used in jams, sauces and glazes, where its tartness can be modified. The taste is delicate and it will combine well with native peppers, chilli and lemon myrtle as well as apple pears and guavas.

Uses: pickled, used like an olive or with cheese, duck breast with kakadu plum glaze.

Wikipedia: Kakadu Plum

Illawarra Plum

This tree is an evergreen rainforest tree, widely grown by many councils. The fruit is a rich deep black-purple and its seed grows attached to the outside. The plum has definite plum characteristics when eaten fresh. It has a slight resinous quality that can intensify when cooked. This comes from its core, which can be taken out. This plum makes a great sauce for meats such as game, lamb and chicken. It can be delicious with seafood and is perfect for baking cakes, muffins and pies it will work with peaches, apricots, rhubarb, coconut, ginger and chilli and combine with almonds, hazelnuts and chocolate.

Uses: plum and chilli sauce, illawarra plum scones, plum and chocolate pudding.

Wikipedia: Illawarra Plum

Davidson Plum

This tree is rare in the wild, usually found in NE QLD and NE NSW. It is cultivated in certain areas of northern NSW and far north QLD. The fruit is about the size of a blood plum with a double flat seed. It is tangy and delicious but extremely sour. Davidson plums can be used in place of blood plum in any recipe but as with most of the bush fruits, the flavour is very intense. If compared to a standard plum you would use only 1 Davidson to 3 other plums. This means they should be mixed with other fruit so that they do not overpower the dish. Half and half may be a good ratio. They will not lose their colour or break down and become mushy. Davidson plum is very well suited to sauce making, both sweet and savoury.

Uses: davidson plum dressing, jam or couli for desserts, duck with plum sauce.

Wikipedia: Davidson Plum