Plum

What Is Plum?

Plum (Prunus domestica and related species) is a juicy, sweet-tart summer fruit from the rose family, with yellow, red, purple, or green skin. A stone fruit with a single hard pit, plum is consumed fresh as well as dried and made into jam.

It has many varieties: the early green-sour “cherry plum,” the dark purple “damson plum,” and yellow-red table plums, among others. Ripeness and flavor vary noticeably by variety.

Nutritional Value of Plum

Plum contains about 46 kcal of energy, 11.4 g of carbohydrate, and 1.4 g of fiber per 100 grams; it is a source of vitamin C and potassium. It is a low-calorie, high-water-content fruit; its dried form (prune) becomes concentrated in sugar and fiber.

What Are the Benefits of Plum?

With its fiber, vitamin C, and potassium content, plum can be considered part of a balanced diet; the fiber content of dried plum in particular is traditionally known for supporting digestive regularity. This is not a definitive medical claim.

This information is general; plum is a food, not a substitute for medical treatment.

How to Choose Plum?

A table plum is ripe when its skin is shiny, plump, and gives slightly when pressed; plums that are hard as a stone are not yet ripe, while overly soft ones are past their prime. The fine whitish bloom on the surface is a sign of freshness.

• Skin should be shiny and plump, with its natural bloom preserved
• Should give slightly when pressed; hard-as-stone fruit is unripe
• Cracked, bruised, or leaking fruit should be discarded

How to Store Plum?

Ripe plums keep for a few days in the refrigerator; unripe plums are left at room temperature to ripen, then moved to the refrigerator. For long storage they are dried or made into jam.

Using Plum in the Kitchen

Plum is mostly eaten fresh; it is also used to make jam, marmalade, compote, and pie, while dried plum is used in sweet and meat dishes. Green-sour plums are also enjoyed as a salted snack.

How Is Plum Jam Made?

Pitted plums are left with sugar until they release their juice, then simmered over low heat until they thicken; lemon juice supports both color and consistency.

How Is Dried Plum Used in Dishes?

Dried plum is added to meat dishes and pilafs to give a sweet-tart depth; it is also used as a dried fruit in compotes and desserts.

Which Recipes Use Plum?

Plum jam, plum marmalade, plum compote, meat dishes with dried plum, and pie are its best-known uses.

Frequently Asked Questions

What are the varieties of plum?

The early green-sour cherry plum, dark purple damson plum, and yellow-red table plums are the best-known varieties; flavor and ripening time vary by variety.

How is an unripe plum ripened?

Left at room temperature, preferably in the same container as a ripe fruit, it ripens and sweetens faster due to the effect of ethylene gas.

Are plum and prune the same fruit?

Yes; prune (dried plum) is the dried form of certain plum varieties. Since it loses water during drying, its sugar and fiber ratio becomes concentrated.

Can plum pits be eaten?

No; the hard pit is not edible and should not be swallowed. Only the flesh of the fruit is consumed.

Why is plum sometimes sour?

Unripe plums, or naturally tart varieties (like cherry plum), contain high acid and are therefore sour-tart; sweetness increases as they ripen.