Plum
Friday, July 18th, 2008
The plum is a drupe, a fruit with a single pit that is related to the peach, nectarine,and apricot. However, whereas only two or three varieties of those exist, plums are available in a wide variety of shapes, sizes, and colors. Plums grow in clusters and have smooth, richly colored skins. The thousands of varieties identified worldwide range from 1 to 3 inches in diameter, in flavor from sweet to tart, and in skin color from yellow to green, red, purple, and indigo blue.
Family Rosaceae
Scientific name Prunus domestica,
Prunus salicina
Common name plum
Plums are a good source of vitamin C
Prunes (dried plums) are a good source of vitamin A (carotenes) and fiber and contain isatin, a natural laxative
Varieties
Of the more than 1,000 varieties of plums in Europe and 140 in North America, about 20 dominate the commercial supply of plums in the United States, most of which are Japanese or European varieties. The Japanese types have juicy yellow or reddish flesh and skin colors that range from crimson to black-red. The Santa Rosa and Red Beaut are two of the more popular Japanese varieties. European plums, or Prunus domestica, are smaller, denser, and less juicy than their Japanese counterparts. Their skin color is always blue or purple, and their pits are usually freestone, which means that they separate easily from the flesh. Among the betterknown varieties are Italian, President, Empress, Stanley, and Tragedy. In the United States, the bulk of European plums are grown in the Pacific Northwest, but some varieties are successfully cultivated in the eastern states. With its firmer flesh and higher sugar and acid contents, the European variety is best suited for prunes (also called dried plums). The most common variety of plum used for prunes is the California French, also known as d’Agen. A few varieties of prune plums are sold fresh and are called fresh prunes or purple plums.
Origin & botanical facts
Although plums are native to several temperate regions around the world, including North America, early colonists brought European varieties with them that supplanted native American plums. In the late 19th century, dozens of varieties from Europe and Asia were cultivated in the United States, primarily in California. One of the most influential plum breeders was the famed horticulturist Luther Burbank, who in 1907 developed the Santa Rosa variety, which now accounts for about a third of the total domestic crop. The California French plum is a descendant of the first prune plums brought to California from France by Louis Pellier in the 1850s. The domestic plum season extends from May to October, beginning with the Japanese varieties and ending with the European types. Today, about 70 percent of the world’s prune supply and nearly 100 percent of domestic prunes come from California.
Uses
The majority of plums are eaten fresh. Plums are a nutritious, low-calorie food that can be eaten out of hand or added to fruit salads, baked goods, compotes, and meat dishes. Plums also can be made into jams, purees, or sauces. A famous food prepared from plums is the Chinese plum sauce, also known as duck sauce. Pureed prunes make a good substitute for butter and other fat in baked goods. Prunes are also made into juice.
Nutrient Composition
Plums are a good source of vitamin C.
Prunes are a good source of vitamin A (carotenes) and fiber.
Nutrient Content
Energy (kilocalories) 36
Water (%) 78
Dietary fiber (grams) 1
Fat (grams) 0
Carbohydrate (grams) 9
Protein (grams) 1
Minerals (mg)
Calcium 3
Iron 0
Zinc 0
Manganese 0
Potassium 114
Magnesium 5
Phosphorus 7
Vitamins (mg)
Vitamin A 21 RE
Vitamin C 6
Thiamin 0
Riboflavin 0.1
Niacin 0
Vitamin B6 0.1
Folate 1 μg
Vitamin E 0
