The small, sweet fruit bursting with energy
Whether round or oval, blue or crimson, plums in all shapes and colours are one of the most popular late summer fruits, announcing the arrival of autumn.
Plums are available in a wide variety and come in many colours: oval, round, dark blue, black, red or yellow. The flavour too can vary from juicy and sweet to aromatic and slightly bitter. However, all plums have one thing in common: their sweet taste encapsulates the flavour of the late summer months and they can be turned into delicious cakes, jams or savoury sauces. Due to their comparatively high sugar content, plums supply you with a rush of energy. They are also higher in calories than other fruits.
Class |
prunus |
Calories |
50 kcal per 100 g |
Nutrients |
10.2g carbohydrate, 1.6g fibre, 0.2g fat, 0.6g protein per 100g |
Season |
July to October |
Storage |
store unwashed, cool and dry |
Shelf life |
up to 7 days |
Although most people think of plums as thPlumse slightly oval, violet-coloured fruit with bright orange or yellow flesh, this is actually one type of plum – the European plum. In fact, there are many different types with many variations in shape, colour and flavour. The European plum is the most widespread in Europe and the USA. Due to its sweet flavour, it has many different uses – eaten fresh, used for baking cakes, fermented to make alcoholic beverages or dried and turned into prunes.
Japanese plums, originally from China, are less sweet and slightly sourer in taste than the European plum, making them unsuitable for drying. They range in shape from round to heart-shaped and come in a variety of colours. Other types include greengage and mirabelle plums, both of which are smaller and rounder than the classic plum. Mirabelle plums are bright yellow and very sweet. Greengage plums on the other hand have a green skin and a more aromatic flavour than other types of plums.
Regardless of which shape or colour, all plums contain lots of vitamins and minerals like provitamin A and vitamins B, C and E. Zinc, iron, potassium and calcium are also found in this sweet fruit. Polyphenol, another nutrient in plums, is said to have preventative properties for various illnesses. However, you should refrain from eating too many plums at once as they can act as a laxative - the indigestible substances, cellulose and pectin, can stimulate intestinal activity. On the other hand, if a digestive aid is needed, then soaked, dried plums are a good option for breakfast.
When buying fresh plums you should ensure that the protective wax coating is still intact. Plums should have a deep, dark colour, feel firm and only give way slightly under pressure. Overly soft plums are overripe and often worm-infested.
On the other hand, should plums be too firm, they will continue to ripen if stored at room temperature for one to two days. Ripe plums should be stored in the cool and dark, ideally in the fridge, where they can last for up to a week. The waxy coating should not be washed off as it protects the fruit from drying out. Only wash plums directly before eating them.
Plums can of course be eaten raw. Should you want to cook or bake with them, the stone must first be removed using a pointy knife to halve the plum along the natural groove. Depending on the type of plum, the halves will then be more or less easy to remove from the stone. Once the stone is removed, plums can be used for cake or to make jam. As an ingredient in savoury dishes plums are combinable in a number of ways – as chutney with ginger, orange and anise or in a fruity sauce.
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