| Plum Fruit Facts Page Information | |
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Availability by variety |
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Plums are hard-pitted fruits like peachs, cherrys, almonds, and apricots.
About 12 plum species are cultivated throughout temperate regions for their
fruit and as flowering ornamentals.
The common European plum, the most important species, has been cultivated since ancient times and probably originated near the Caspian Sea. It was introduced into North America, possibly by the Pilgrims, and is now mostly cultivated in the western United States, California in particular. Fruits of varieties of this species range in color from yellow or red to green, but purplish-blue is most common. Dried plums, or prunes, are made from the varieties that are richest in sugar and solids. The Japanese plum, probably originating in China, was introduced into the United States in 1870. The fruit is more pointed at the apex than that of the common European plum, and its varieties are yellow or light red but never purplish-blue. The Damson plum-a small, oval, sweet fruit used mostly in jams-was first cultivated in ancient times in the region of Damascus. How to Store: Plums can be ripened by placing them in a paper bag, closing it loosely, and leaving it on the counter for a few days. Once the fruit is ripe, it should be stored in the refrigerator for up to three days. Nutritional Facts: · Low fat · Saturated fat-free · Sodium-free · Cholesterol-free · High in vitamin C Detailed nutritional informatin can be found by searching the USDA Nutritional Database . Enter "Plum" (no quotes) as the keyword and select the link and report of interest. Scientific classification: Plums belong to the genus Prunus of the family Rosaceae. The common European plum is classified as Prunus domestica, the Japanese plum as Prunus salicina, and the Damson plum as Prunus insititia. |
