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The Australian cockatoo plum (lat. Terminalia ferdinandiana) is a distant relative of the plum we are used to at home. It grows only in the northwestern forests of Australia. In some sources, there are alternative definitions of cockatoo plum – gurumal, murunga, billigout.
The tree can reach up to 30 meters in height. The greens are light green in color. The flowering period falls on December, which corresponds to the spring season of the Southern Hemisphere. The fruits are small, no more than 2 cm long and 1 cm wide. Oval berries of a yellowish-green color are distinguished by pronounced juiciness and a pleasant sour taste. Ripening occurs by March – in Australia, autumn comes at this time. Each fruit contains one small seed.
Mooring has found application in the production of drugs for official medicine. The healing properties of murunga are used by traditional healers. The pronounced beneficial qualities of plums are widely used in cosmetology.
Composition of Kakadu Plums
Kakadu plum has not been fully studied. Scientists have recently paid attention to the fruits of this unique plant. The composition is currently set.
Calories 59 KKal
- Fats:
0,5 g
- Proteins:
0,8 g
- Carbohydrates:
17,2 g
- Water:
79,0 g
- Ash:
1,4 g
Minerals (in 100 g): | Quantity | %RDN |
Copper | 0,9 mg | 100% |
Hardware | 2,4 mg | 24% |
Magnesium | 40 mg | 10% |
Zinc | 0,7 mg | 6,3% |
Calcium | 62 mg | 6% |
potassium | 261 mg | 5,5% |
Sodium | 13 mg | 1% |
Vitamins (in 100 g): | ||
Vitamin C (ascorbic acid) | From 2907 to 5320 mg | 5911% |
Vitamin B1 (thiamine) | 0,05 mg | 4% |
Vitamin B2 (riboflavin) | 0,04 mg | 3% |
Vitamin B3 (PP, nicotinic acid) | 0,1 mg | 0,6% |
Kakadu plum contains 50-100 times more vitamin C than an orange.
Knowing nothing about the composition of the fruits of the cockatoo plum, Australian residents have been actively using it for medicinal purposes since ancient times. Murunga can be eaten raw or processed.
Kakadu plum is of particular value for those who want to maintain optimal weight. Vegetable fiber contributes to the restoration of normal digestion, antioxidants help to break down adipose tissue. Minerals and nutrients help maintain vitality.
11 Health Benefits of Kakadu Plum
The main value of the product lies in a pronounced immunomodulatory effect. A high concentration of trace elements, vitamins has a positive effect on all organs and systems of the body.
Kakadu plum fruits have a pronounced preventive and therapeutic disease in a number of pathological conditions:
The pulp of the fruit, applied to the skin, exhibits an antimicrobial effect, suppresses inflammatory symptoms.
Ellagic acid is a powerful anti-carcinogenic compound that has a beneficial effect on the intestinal microflora.
Gallic acid, which is found in large quantities in kakadu plum fruits, has preventive antitumor and antimutagenic properties.
The pulp of the fruit has an antiviral effect in case of colds.
Pronounced antifungal, antiviral, antibacterial and disinfectant effect.
Useful components help to cope with neuropsychic stress.
The wound healing effect is provided by active substances synthesized from the inner bark of the murunga. Ointments, which include cockatoo plum, are effective in the treatment of purulent wounds, fungal skin lesions, and dermatitis.
Antioxidants of murunga berries have a positive effect on the vital activity and cell renewal, which allows you to slow down the aging process.
Positive antipsoriatic effect.
The active components of Kakadu plum actively resist the symptoms of Alzheimer’s disease, surpassing curcumin.
The anesthetic effect of murunga has been proven in relation to the relief of headaches.
Side effects and contraindications
The beneficial properties of murunga do not exclude the occurrence of side effects after its use. Non-thermally processed fruits should not be taken by patients with chronic or acute gastritis, inflammation of the gallbladder, ulcerative lesions of the digestive system. Fresh kakadu plum exacerbates diseases caused by high acid content in body fluids.
Uncontrolled consumption of murunga fruits can cause allergic reactions. A high concentration of ascorbic acid affects blood clotting. Kakadu plum should be used with caution in people with established thrombophlebitis.
We must not forget about the intolerance of the active substances that make up the pulp of the fruit. In connection with the development of unpredictable consequences, they should not be used by young children, women during breastfeeding.
The insufficiently studied qualities of the kakadu plum underlie the restrictions on the use of its fruits, since the reaction to the active components of the pulp can be unpredictable. Certain restrictions must be observed so as not to harm your own body.
How is it used?
Australians, accustomed to the specific taste of the cockatoo plum, eat it raw along with the peel, removing the stone. Soft drinks, compotes are prepared from fruits. One of the most popular recipes is to remove the stone from the murunga fruit, grind the pulp with sugar and pour sparkling water. Sweet and sour drink fully quenches thirst, saturates the body with vitamins and minerals.
Chefs use the kakadu plum in the preparation of jellies, jams, juices, dessert dishes, various side dishes and salads. Murunga extract is an exquisite seasoning that is added to exotic sauces.
Cooking recipes with kakadu plum
Before preparing any dish, the plum is cut and the stone is removed. The peel, in which all vitamins and useful components are concentrated, is left.
Dishes with Australian plum:
Mousse. Separate the whites of 4 eggs and beat them with 250 grams of sugar until stiff peaks. Gradually, 100 ml of whipped cream is introduced into the protein foam. Approximately 300 grams of plum fruits are washed, stones are removed. The pulp, together with the skin, is ground into a puree. Agar-agar, about 6 grams, is poured with a small amount of cold water, incubated for 10 minutes. The resulting puree is put on low heat and, stirring, agar-agar is introduced into it. After the agar-agar is completely dissolved, the dishes are removed from the stove. The cooled puree is combined with the protein-creamy mass. The mousse is laid out in transparent glasses, cooled in the refrigerator for several hours. Served cold for dessert.
Ice cream. A grated mass is prepared from two small bananas. Approximately 200 grams of Australian plums are washed, the pits are removed and mashed with a blender, which is then ground through a sieve to remove skin particles. Two types of fruit puree are combined. Prepare sugar syrup – 100 grams of sugar per 70 ml of water, cool. The syrup is combined with the fruit mass. Add some vanilla extract and about 200 ml of coconut milk. All components are mixed, laid out in dessert bowls and cooled in the freezer, stirring occasionally. Served on the table in ice cream makers, decorated with chocolate chips, nuts, mint leaves.
Refreshing cocktail. Australians prefer to drink a healing drink in the morning, before meals. The night before, in a blender or shaker, mix one banana, a teaspoon of honey, 200 grams of plum puree, two tablespoons of oatmeal and one cup of protein or vanilla broth. All ingredients are laid out in layers, 250 ml of almond milk are poured. The composition does not mix! The bowl is placed in the refrigerator overnight. In the morning, the composition is whipped with a blender or mixed in a shaker and drunk on an empty stomach.