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As a kind of ubiquitous fruit extensively used as food and medicine from the dawn of human civilization, plums are universally available in the market and are well-known for their massive nutritious components and sensory value. Nonetheless, the nutritional value of Australian native plums is often either overlooked or underestimated. They contain substantial phytochemical components. Extracts from the peel, pulp, and seeds of native plums can participate in cell signaling pathways and scavenge free radicals while inhibiting pathogenic microorganisms, including bacteria, fungi, and viruses. As indicated by an increasing amount of evidence, these compounds can lower the occurrence of chronic diseases. Native plums are found to have cardiovascular and liver-protective properties, which are high in dietary fiber and low in fat, making them a great addition to any diet. Apart from their high nutritional value, they also have striking economic potential. Their pulp can be applied to food and beverages, while their trunk can be used as wood to make furniture. This review discusses five native plums: Kakadu Plum (Terminalia ferdinandiana), Davidsons Plum (Davidsonia jerseyana), Illawarra Plum (Podocarpus elatus), Burdekin Plum (Pleiogynium timorense), and Nonda Plum (Parinari nonda) and introduces their suitable planting environment, phytochemical composition, sensory properties, and application. |
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