Hortiforum

General Info – Black Apple, Yellow Buttonwood, Wild Plum, Black Plum

The Black Apple is a member of the Sapotaceae family (often classified under the Pouteria genus) making it related to other tropical fruits like Star Apple, Abiu, Canistel, Mamey Sapote, and Sapodilla. The fruit is egg-shaped, with a soft, glossy black skin, and a luscious, aromatic,fibrous flesh. Inside, it contains large, shiny brown seeds, closely resembling the Mamey Sapote and Sapodilla in both appearance and texture. The flavour of Black Apple fruit varies, as it remains a wild species with significant seedling variation. The taste is often compared to a blend of Apple, Watermelon, Plum, Pear, and Custard Apple. Black Apples ripen during the typically sparse Spring months and are best enjoyed fresh, though they can also be used in pies. However, the fruit’s soft, thin skin and aromatic flesh make it susceptible to fruit fly infestations, which are difficult to control, especially on mature trees that exceed the practical size for netting. Fruits will fall to the ground when ripe.
Native to the coastal rainforests of Eastern Australia, the Black Apple’s range extends from the South Coast of New South Wales to Rockhampton and Gladstone in Queensland, often being found with other rainforest species like the Plum Pine. The Black Apple thrives in rich, well-draining loam soil that retains moisture. While it prefers abundant water, it can tolerate moderate frosts. The plant can be grown in both partial shade and full sun, though excessive shade may result in poor or absent fruiting.
In cultivated settings, the Black Apple typically reaches heights of 15 metres, but in ideal wild conditions, it can soar to over 30 metres, making it suitable only for large gardens. The tree features shiny, leathery green leaves with dull undersides, and its inconspicuous flowers grow in small clusters. As is typical of the Sapotaceae family, the stems exude a large amount of white, milky sap.

Plant Profile/Properties