Governors Plum
Estimated Inventory, lb : 0
Description/Taste
Governor’s plums are small fruits, averaging 1.25 to 2.5 centimeters in diameter, and have a round to oblate shape with curved, even edges. The fruit’s skin is thin, smooth, taut, and firm with a faint sheen and ripens from green to shades of muted red and dark purple. Some fruits may also showcase rough brown markings or streaks, but these are superficial and do not affect the overall quality. Underneath the surface, the flesh ranges in color from white, light brown, yellow, to orange and is aqueous, slippery, and succulent. The flesh also envelops 4 to 10 light brown seeds that range from 4 to 10 millimeters in length. Governor’s plums should be consumed once ripe and have varying tastes, depending on their degree of ripeness and growing conditions. Ripe Governor’s plums can be sweet and acidic with a tangy mouthfeel. Some fruits may also be more astringent than others and have some bitterness.
Seasons/Availability
Governor’s plums are generally available in the spring through summer. The fruits are found in both hemispheres and may have different ripening times, depending on the region and climate.
Current Facts
Governor’s plums, botanically classified as Flacourtia indica, are the fruit of an evergreen species belonging to the Salicaceae family. The small, berry-like fruits develop on fast-growing shrubs or small trees reaching fifteen meters in height and are known for their acidic, sweet, and tangy taste. Governor’s plums are seasonal fruits primarily gathered from wild or naturalized plants. The species is not commercially produced, but in some regions worldwide, the plants are cultivated in home gardens as an ornamental. Governor’s plum plants produce high yields and are known by many names worldwide, including Cerezo de Gobernador, Flacourtia, and Ciruela de Madagascar in Spanish, Batako plum, Rhodesia plum, Madagascar plum, and Indian plum in English, Munhunguru, Mgo, Michongoma, Ngovigovi, and Mutudza in parts of Africa, Bilangra, Katai, Kurumili, and Cottaikkalalaa in parts of India, and Marromse, Prunier de Madagascar, and Grosse Prune-café in French. It is also important to note that despite its common name, Governor’s plum, the fruits are unrelated to commercial plums and are a separate species. This name was given for their similarity in color, general shape, and texture to a plum. When in season, the fruits are gathered by hand and are eaten fresh or cooked.
Nutritional Value
Governor’s plums are thought to be sources of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and phosphorus to repair tissues within the body. The fruits also provide potassium to balance fluid levels, calcium to build bones and teeth, zinc to protect the immune system against viruses and bacteria, vitamin A to maintain healthy organs, and other nutrients, including niacin, riboflavin, and thiamine. In parts of Africa and Asia, the species is used in natural medicines to treat snake bites by applying crushed fruit pulp topically. Bark from the plant is also ground into a powder, mixed with sesame oil, and used for joint pain.
Applications
Governor’s plums have a sweet, tart, and acidic taste suited for fresh or cooked preparations. The fruits are only eaten once ripe and can be consumed out of hand. It is important to note that Governor’s plums sometimes have an acidic, tart taste to them, depending on the degree of ripeness and growing location. Many consumers choose to cook the fruits with sweeteners to create a more palatable taste. Governor’s plums are often simmered with sugar into jams or jellies. They are also cooked into sauces to served with roasted meats or incorporated into fillings for various desserts, including pies, tarts, and cakes. While less common, Governor’s plums are sometimes stewed in sugar and drizzled as a sauce over ice cream, other desserts, or baked goods. The fruits are also macerated and infused into wines and liquors, with rum being the top choice. Beyond sweet preparations, Governor’s plums can be pickled as a tangy condiment and used as flavoring in sauces, stews, and as a side dish. Governor’s plums pair well with vanilla, chocolate, brown sugar, maple syrup, and aromatics, including garlic, chile peppers, ginger, and onions. Whole, unwashed Governor’s plums should be immediately consumed once ripe for the best quality and flavor. Ripe fruits may be kept in the fridge for a few days.
Ethnic/Cultural Info
Governor’s plums are a part of the species Flacourtia indica, a Latin name alluding to the species’ historical origins. Flacourtia is derived from the last name of the former governor of Madagascar, Étienne de Flacourt, appointed by the French East India Company. Flacourt was governor of Madagascar from 1648 to 1655. During his time in Madagascar, Flacourt recorded detailed information about various plant and animal species, which eventually led him to publish his findings in the book “Histoire de la Grande Isle de Madagascar” in 1658. This work was considered one of the most thorough accounts of Madagascar species up until the 19th century. Étienne de Flacourt was also said to have inspired the common English name of Governor’s plum, as he was the governor of Madagascar. The second part of the species name, indica, is a Latin word meaning “of India.” This descriptor points to the species’ origins in Asia, specifically the Indian subcontinent.
Geography/History
Flacourtia indica is native to tropical and temperate regions of Asia and Africa and has been growing wild since ancient times. The species thrives in several different habitats ranging from dry to humid environments and coastal, woodland, grassland, and lowland areas. Historically, varieties of Flacourtia indica, including Governor’s plums, have remained primarily. Over time, the plants naturally spread through human and animal intervention and were eventually cultivated on a small scale as an edible and ornamental species. Today, Governor’s plums are now found worldwide, including in the Americas and Australia, and the evergreen shrubs are found in home gardens and urban landscapes. The fruits are eaten as a foraged novelty, and portions of the plants are used in natural medicines throughout Asia and Africa. In some areas, especially on islands in the Indian Ocean, the species is considered invasive due to its aggressive growth habits. Governor’s plums are seasonally foraged and sold through local markets in their growing regions. The Governor’s plums featured in the photograph above were sourced through a market in Colombia under the common Spanish name of Cerezo de Gobernador.
