Plum - Cultivation and Uses

Cultivation and Uses

Plums (without pit) Prunus spp.

Nutritional value per 100 g (3.5 oz)
Energy	192 kJ (46 kcal)
Carbohydrates	11.4 g
- Sugars	9.9 g
- Dietary fibre	1.4 g
Fat	0.28 g
Protein	0.70 g
Vitamin A	345 IU
Vitamin C	9.5 mg (11%)
Phosphorus	16 mg (2%)
Potassium	157 mg (3%)
1 fruit (2-1/8" dia) 66 g 1 cup, sliced 165 g Percentages are relative to US recommendations for adults.

Plums, dried (prunes), uncooked

Nutritional value per 100 g (3.5 oz)
Energy	1,006 kJ (240 kcal)
Carbohydrates	63.88 g
- Sugars	38.13 g
- Dietary fibre	7.1 g
Fat	0.38 g
Protein	2.18 g
Vitamin A	781 IU
Vitamin C	0.6 mg (1%)
Phosphorus	69 mg (10%)
Potassium	732 mg (16%)
1 prune, pitted 9.5 g 1 cup, pitted 174 g Percentages are relative to US recommendations for adults.

Plum fruit tastes sweet and/or tart; the skin may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine; when distilled, this produces a brandy known in Eastern Europe as Slivovitz, Rakia, Ţuică or Pálinka. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums.

Dried plums (or prunes) are also sweet and juicy and contain several antioxidants. Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol, and isatin. Prunes and prune juice are often used to help regulate the functioning of the digestive system. Dried prune marketers in the USA have, in recent years, begun marketing their product as "dried plums". This is due to "prune" having negative connotations connected with elderly people suffering from constipation.

Dried, salted plums are used as a snack, sometimes known as saladito or salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream, ginsing, spicy, and salty are among the common varieties. Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for shaved ice or baobing.

Greengage plums Mirabelle plums Victoria plums

Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related, however, to the apricot than to the plum.

As with many other members of the rose family, plum seeds contain cyanogenic glycosides, including amygdalin. These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While plum seeds are not the most toxic within the rose family (the bitter almond is the most toxic), large doses of these chemicals from any source are hazardous to human health.

Prune kernel oil is made from the fleshy inner part of the pit of the plum.

Plums come in a wide variety of colors and sizes. Some are much firmer-fleshed than others, and some have yellow, white, green or red flesh, with equally varying skin color.

Plum cultivars in use today include:

• Damson (purple or black skin, green flesh, clingstone, astringent)
• Greengage (firm, green flesh and skin even when ripe)
• Mirabelle (dark yellow, predominantly grown in northeast France)
• Satsuma plum (firm red flesh with a red skin)
• Victoria (yellow flesh with a red or mottled skin)
• Yellowgage or golden plum (similar to greengage, but yellow)

When it flowers in the early spring, a plum tree will be covered in blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80 growing degree days.

If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth.

The Serbian plum (Serbian: шљива / šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named slivovitz (plum brandy) (Serbian: шљивовица / šljivovica).

A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (a slivovitz-type liquor), plum dumplings, and other foods. The region of Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.

The plum blossom or meihua (Chinese: 梅花; pinyin: méihuā), along with the peony, are considered traditional floral emblems of Chin.

The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.