Australian health experts are urging Aussies to snap up an unlikely fruit thanks to its extensive list of benefits for the gut, weight, and overall inflammation.
The ‘super’ fruit in question? The Queen Garnet plum.
The deep-purple flesh of the Queen Garnet, which costs just 71c at Coles and Woolworths, is packed with anthocyanins – the powerful antioxidant compounds responsible for the fruit’s rich purple colour – that target inflammation.
In fact, this plum contains 20 times more anthocyanins than regular plums, and six times more than blueberries.
Foods rich in plant compounds like anthocyanins help support beneficial gut bacteria while also aiding the body in managing inflammatory processes.
They also play a major role in preventing and treating weight gain, bloating, cravings and low energy.
‘Inflammation can affect how your body stores fat and how efficiently your metabolism works,’ Griffith University food researcher, Professor Lindsay Browne, says.
‘Anthocyanins support gut bacteria, reduce inflammation, stabilise blood sugar and can help women feel lighter and less bloated.’
Australian health experts are urging Aussies to snap up an unlikely fruit thanks to its extensive list of benefits for the gut, weight, and overall inflammation
Holistic nutritionist Liv Kaplan agrees, saying the Queen Garnet is ‘particularly interesting’ because of its naturally high levels of anthocyanins
This, he says, makes the plum one of the most naturally powerful ‘weight wellness’ foods available in Australia.
Originally developed through a natural breeding program in Queensland, the Queen Garnet plum was once only available fresh for a short summer window.
In recent years, however, growing awareness of its antioxidant profile has seen the fruit appear in smoothies, breakfast bowls and functional drinks year-round.
Because the fresh fruit is highly seasonal, powders and juices made from whole Queen Garnet plums are now helping to extend availability.
Products like PurQ are now being used to recreate the ‘purple trend’ throughout the year, without being limited to one season.
Holistic nutritionist Liv Kaplan agrees, saying the Queen Garnet is ‘particularly interesting’ because of these naturally high levels of anthocyanins.
‘It’s a simple way to boost antioxidant intake. Plus, it adds a beautiful colour and flavour to foods,’ she says.
‘Many people don’t realise how closely the health of our gut is linked to inflammation in the body, and when we support our gut with the right foods, we can also help the body’s natural inflammatory response.’
Both Professor Lindsay Browne and chef Justine Schofield are big fans of the Queen Garnet
Having learned of the immense benefits, celebrity chef Justine Schofield has been incorporating these ‘power plums’ into her cooking of late.
‘Queen Garnet plums have this incredible balance of sweetness and natural acidity that works beautifully in both sweet and savoury dishes,’ Justine says.
‘They’re a dream ingredient to cook with because they add depth of flavour, colour and a little brightness to almost anything.’
From tangy pickled slices to silky sauces and vibrant dressings, Justine says the fruit can elevate even the simplest dishes.
‘Pickling them gives you this gorgeous sweet-sour pop that cuts through rich dishes, while a quick plum purée can transform a cheese board or appetiser into something really special,’ she suggests.
‘It’s always exciting when an ingredient tastes fantastic and is good for you too.
‘My biggest tip is to experiment. The flavour is so versatile. It works in sauces, dressings, and desserts. Once you start cooking with them, you realise just how many ways you can use them.’
Recipe by Justine Schofield: Pickled Queen Garnet Plum Slices
Perfect for: Braised pork shoulder with shiitake cassarecce, parmesan and pickled Queen Garnet plums.
Ingredients
· 4 Queen Garnet plums
· 200 ml apple cider vinegar
· 120 ml water
· 80 g sugar
· 1 tsp salt
· 1 small cinnamon stick
· 2 star anise
· 4 black peppercorns
Method:
1. Wash plums, remove the stones, and cut into thin wedges.
2. In a small saucepan combine vinegar, water, sugar, salt, cinnamon, star anise and peppercorns. Bring to a gentle simmer until the sugar dissolves.
3. Place plum slices in a clean jar or container.
4. Pour the hot pickling liquid over the plums until fully covered.
5. Allow to cool, then refrigerate.
