Kakadu plum (also known as gubinge, billygoat plum or murunga) is an Australian native bush plant that grows natively across the Top End of Australia.
This Aussie native is king of the superfoods
Looking like a small yellow plum, the Aboriginal people would traditionally eat the fruit and seed raw. The sap was roasted, while the bark was boiled and used to treat skin conditions and sores, or drunk as a tea to heal cold and flu.
For many centuries until today, Kakadu plum has been considered a gift from the Dreamtime.
Why is it good for you?
The Kakadu plum has been recorded to contain the highest level of natural Vitamin C content globally - more than 100 times that of oranges. It has five-times higher antioxidant capability than the blueberry, which is renowned worldwide as the 'health promoting fruit'.
Because of this rich vitamin C content, it also displays superior antioxidant properties, believed to hold a number of benefits for human health.
Vitamin C is known to potential have a role in building a healthier immune system, fighting allergens and sustaining health overall. Eating antixidant-rich foods is a great way to reduce your risk of developing certain diseases and conditions. Kakadu plum is jam packed with antioxidants.
Our Kakadu plum contains 108mg of natural vitamin C per serve (3g).
Harvesting and processing
The Kakadu plum is harvested during the wet season. This can vary between the Kimberley region and the Northern Territory. As our Kakadu plums are from the Kimberley, harvest time generally continues from December to March. However, in good times, it is known to continue into April.
Our Kakadu Plum Powder is the whole fruit milled into a powder. The fruits are freshly picked and then frozen to maintain nutrients. The plums are then sorted and dehydrated at 40C before being milled into a powder, making it a true whole-food superfood.