This is the new Native Plum of Australia to grow!

Burdekin Plum, also known as Tulip Plum, is an Australian native that produces plump, acidic fruits with a sweet-tart flavour. Though it is a rainforest species, it is incredibly hardy and drought-tolerant, allowing it to grow even in Melbourne. Fruits are large, black, round and contain a large stone, similar to plums commonly found in the supermarket. They may be eaten raw, cooked into jams, used to flavour meat, or fermented into wine.quality native plant food every 6 months.

Climate Zones: Temperate, Sub-Tropical, Tropical.

Find your climate zone here.

Pluck the fruit of its branch when ripe.

Though it is a tropical rainforest species, Burdekin is incredibly hardy and drought tolerant. However, it is ideal to water well over the warmer Summer months. During wintertime, you can hold back on watering but as the temperature increases ensure that you're keeping your Burdekin Plum well watered.

For best results, plant in loamy, well-drained soil, and place your plant in full sun. This dense, glossy tree typically grows up to a whopping 20m tall in the wild, but you can expect half this size in a garden. It's the perfect fruit tree for a large garden or verge, offering plenty of shade and habitation for birds and small animals.

Only able to handle light frost, Burdekin is not very frost tolerant, so make sure to keep it well protected in the early growing stages. We recommend protecting it during winter if you live in a cooler climate like Melbourne.

This beautiful species thrives in full sun and will yield the best fruiting results in these conditions.

The fruit is plump, acidic and only edible when ripe. The colour and flavour of the flesh vary between varieties and ripeness, with red-purple plums being tart, while pale greenish-white plums taste milder. You can enjoy them raw on their own or, even better, cooked into jams, used to flavour meat, or fermented into wine!

Although the large, vibrant fruits will be tempting to eat when they start to show signs of ripening don’t eat them straight away! They are hard and acidic straight off the tree. To enjoy them at their best, store them for a few days. This way, you can be sure to get the best taste!