Cherry Plum
Prunus cerasiferaA firm, green, distinctly sour plum variety that appears in early spring. It is eaten fresh dipped in salt; as it ripens, it turns yellow and red and becomes sweeter.
What Is Cherry Plum?
Cherry plum (Prunus cerasifera) is one of the first plum varieties to appear at market in spring. This small, round plum has firm green skin and a distinctly sour taste before it ripens.
Considered a harbinger of spring, cherry plum is traditionally eaten fresh while green and firm, dipped in salt. As it stays on the tree, it turns yellow and red and becomes sweeter, developing into a table plum.
Nutritional Values of Cherry Plum
As an unripe plum, cherry plum is a low-calorie (about 40 kcal per 100 grams), fiber-rich fruit; as its sour taste suggests, it is rich in vitamin C and organic acids. Verified data specific to the green, sour form is limited, so the values are approximate and based on a general plum profile.
What Are the Benefits of Cherry Plum?
With its vitamin C, fiber, and organic acids, cherry plum is a refreshing spring fruit that can be part of a balanced diet. Because it is very sour, eating too much may upset the stomach.
This information is general; cherry plum is a food and is not a substitute for medical treatment.
How to Choose Cherry Plum
Fresh cherry plums are bright green, firm, and glossy; those starting to turn yellow have sweetened. Wrinkled, soft, or spotted fruit has lost its freshness.
- The skin should be bright green, firm, and glossy
- Discard wrinkled, spotted, and soft fruit
- If you want a sweet plum, choose fruit that has turned yellow and red
How to Store Cherry Plum
Green, firm cherry plums stay fresh for a few days in the refrigerator; the cold slows ripening and keeps the plums green and firm. At room temperature, they gradually turn yellow and become sweeter.
Using Cherry Plum in the Kitchen
Cherry plum is most often eaten fresh while green, dipped in salt; its sour taste is also added to salads and, in some regions, to dishes with sour sauces. The ripe yellow form also works well in jam and compote.
Why Is Cherry Plum Dipped in Salt?
Salt balances the plum’s sharp sourness and rounds out its flavor; that is why green cherry plum is traditionally eaten dipped in a pinch of salt.
Can Cherry Plum Be Used in Salad?
Yes; finely chopped green cherry plum can be added to shepherd’s salad and leafy greens for a refreshing acidity.
What Recipes Use Cherry Plum?
Fresh cherry plum with salt, sour salads, and plum jam and compote made from ripe fruit are among its best-known uses.
Frequently Asked Questions
When does cherry plum come into season?
It appears in spring, before other plums, and is considered a harbinger of spring; during this period, it is available green, firm, and sour.
Why is cherry plum sour?
Because it is an unripe plum, it has a high organic acid content; as it ripens, the acids turn into sugars and the plum becomes sweeter.
What happens when cherry plum turns yellow?
Turning yellow and red indicates that it has ripened; at this stage, its sourness decreases, its sweetness increases, and it becomes a table plum.
Can you eat a cherry plum pit?
No; the hard pit should not be eaten. The pit in a green plum may still be soft, but it should not be eaten either.
Can everyone eat cherry plum?
It is a refreshing snack for most people; however, because it is very sour, eating too much may cause discomfort in people with sensitive stomachs, so moderate consumption is advised.