“My family have been eating that one for a long time it’s like medicine.” – Leila Nimbadja, Senior Traditional owner and Gurr-goni Woman.
Aboriginal communities have been harvesting Kakadu Plum for thousands of years. The ancient fruit boasts powerful nutritional and medicinal benefits and is a highly-valued ingredient in health, functional food, cosmetic, and pharmaceutical industries. It’s garnered a reputation as a ‘superfood’, with studies showing it has the highest Vitamin C content of any fruit.
Kakadu Plum (Terminalia Fernandiana) is unique to Northern and Western Australia and is also called gubinge, madoorr, madoorroo (Bardi), garbiny (Yawuru), kabinyn (Nyul Nyul), mi maraal / marnybi (Wadeye), nghul nghul, manhmohpan, murunga (East, Central, North East Arnhem) \äṉ’ka-bakarra (North East Arnhem) and colloquially known as “billy goat plum.”
It is small and pale green in colour, with fibrous fruit around a hard stone. The Kakadu Plum ranges from the size of a ten cent to a twenty cent piece and is tart to taste.
Harvesting Kakadu Plums
Kakadu Plum is harvested in Western Australia in January to February, while in the Northern Territory, the harvest season runs from March until late May. The wild harvest is collected by hand from trees and is frozen to retain its high levels of Vitamin C. Kakadu Plum has been harvested by Aboriginal people in the Kimberley for thousands of years for medicine and commonly pulped and mixed with water to create a refreshing drink.