The plum is a stone fruit, rounded or elongated that can be yellow, green, red or purple. In general, it is very nutritious and rich in vitamins, specially vitamin C. It is more or less juicy depending on its water content. Prunes or dehydrated plums are preserved for longer time and are very sweet.
In the market there are other products processed with plums, such as jams, juices and liquors.
Plums can be consumed fresh as dessert or they can also be used to make stuffed pies, jam, jelly, juice, liquors, etc. Some species dry up without fermentation, like prunes, of which we can find some types in the market which are less dehydrated, with a very pleasant flavour. Prunes are preserved longer than fresh plums.
It is a very energetic food, since it has between 36 and 52kcal/100g. Moreover, one hundred grams contribute to 5mg of vitamin C.
The plum, along with the peach, the pear and the almond, belongs to the family of the Rosaceous and the Prunus genus, which includes some trees and shrubs that are purely ornamental.
The structure of all fruits belonging to the Prunus genus is, in fact, similar to the individual fruits of blackberries or raspberries; the inner stone is the hardest part of the ovary, and the most fleshy part is the external layer of the ovary. The seed is inside the bone. Botanists refer to these fruits as ” stone fruits’. Only the seed or almond of the sweet almond tree is normally eaten; the almond of other fruits of the Prunus genus is usually bitter, so it is thrown away.
There are different varieties of plum. They can be round or elongated, with different flavours and colours, yellow, green, red or purple and they vary in size and texture. Their water content also varies, as well as the different uses of each variety.
The harvest takes place from mid June until August, although there may be an earlier harvest for some precocious varieties and in certain places. Plums can be conserved in cold storage rooms for a time and a useful practice, which is still not widespread, is pre–cooling.