Plums
Varieties
Among the leading plum varieties are the European plum, which is medium-sized and dark blue to red, with a thick skin and dull yellow flesh. This variety is often dried into prunes. The Japanese plum can be purple, scarlet, or yellowish-green and is sweet and juicy. Damson and Mirabelle plums make delicious jam but are quite tart. Over 35 percent of the California plum harvest is of the Santa Rosa variety. Casselman, Elephant Heart, El Dorado, Greengage, and Laroda are other popular varieties.
Preparation, Uses, & Tips
Plums are delightful eaten fresh, and can be stewed, used in jams and jellies, or made into compotes, puddings, pies, and cakes. Like pineapple, they are the sweet component of sweet-and-sour sauces, such as hoisin sauce, and are often served with meats. They can also be added to stuffing and stews. Use plums as a substitute in recipes calling for cherries. Mirabelle and prunelle plums are distilled commercially to make wine and brandy.
Storing
When plums are picked before they are ripe, they can be ripened at room temperature, or placed in a paper bag with an unripe banana for a day or two. In the refrigerator, ripe plums keep for about four days.
Nutrition Highlights
Plum, 1 fruit (raw)
- Calories: 36
- Protein: 0.52g
- Carbohydrate: 8.6g
- Total Fat: 0.41g
- Fiber: 1.0g
*Good Source of: Vitamin C (6.2mg)