Ooray
(davidsonia pruriens)
Also known as Davidson's plum or Queensland Davidson's plum
As one of the names implies, these plums grow in the rainforests of northern Queensland, Australia, with ooray being the indigenous name of the fruit. The flesh is beautifully bright and its supposed sour, acidic yet tangy flavour lends itself well for use in jams and preserves as well as fermented drinks. They can be enjoyed raw, though there have been reports of vomiting and epigastric pain after consuming the fruit due to cyanogenic glycoside in its kernel (which converts to hydrogen cyanide when chewed, a commonality in stone fruits) so I would advise you to be careful when eating these out of hand! The earlier these fruits are harvested, the more sour and astringent they are, so the timing of harvest is important. As it develops and ripens, it becomes larger, juicer and eventually it mellows the sour to a more sweet flavour.
Two other varieties of Davidson's plum exist, the mullumbimby plum (davidsonia jerseyana), which can be found northern New South Wales and the smooth Davidson's plum (davidsonia johnsonii), a rare variety from the subtropical New South Wales rainforests.
Have you eaten an ooray?
Yes
No, but I've heard of it
Haven't even heard of it
π Reblog to share a fun fruit and to increase sample size! Check out even more interesting fruits here or in the list of all polled fruits. π
