Plums are delicious, fleshy, smooth skinned stone fruits which have been cultivated for many thousands of years. These juicy fruits full of flavour can be used in a wide range of dishes, from fruit salads, desserts and delicate fruit pastries.
Plums (Prunus domestica) date back in writing to 479 B.C. They were prominent in the writings and songs of Confucius which include a listing of popular foods of Chinese culture.
In 65 B.C., Pompey the Great introduced the plum to the orchards of Rome, and Alexander the Great eventually brought them to the Mediterranean regions.
Early American colonists found wild plums growing along the east coast, but today the common European plum has replaced the native wild plum in popularity and as a commercial crop.
Plums are now the second most cultivated fruit in the world, second only to apples.
Did you know
The typical plum tree is low and wide-spreading and is one of the earliest fruit trees to bloom.
Plums are low in calories and contain no saturated fats; but contain numerous health promoting compounds, minerals and vitamins.
Plums are rich in minerals like potassium, copper, fluoride and iron. Iron is required for red blood cell formation. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Serving size: 100 grams
Fresh plums can be eaten out of hand, added to fruit salads, or served with things like yogurt and granola. Plums can also be baked into pies and other pastries, canned, or turned into preserves like plum jam. Dried plums, better known as prunes, have some infamous associations for many people in the West, since they are often recommended to people suffering from constipation, thanks to their high fiber content. Dried plums are also used extensively in Asian cuisine, where they may be candied, ground into pastes, and included in both sweet and savory dishes.