Introduction

A plum is a fruit of some species in Prunus subg. Prunus. Plums are a diverse group of species. The commercially important plum trees are medium-sized, usually pruned to 5–6 metres in height. Fruits are usually of medium size, between 2–7 centimetres in diameter, globose to oval. The plum is a drupe, meaning its fleshy fruit surrounds a single hard seed. 

History

Plums are believed to be amongst the first fruits domesticated by humans. In fact, some of the most abundantly cultivated species are not found in the wild and can be found only around human settlements. It is believed that plums originated in Iran. Over the years they were spread around Asia and were introduced in many European countries. The black pearl variety is believed to be originated from South Africa.

Regions

Plums are cultured in many countries around the world. China is the leading producer, while significant amounts are produced in Romania, the USA, Serbia, Iran, Turkey, Chile, India, Italy, Spain, and France.

Flavours & Texture

The taste of the plum fruit ranges from sweet to tart depending on the variety. The skin itself may be particularly tart. In terms of texture, plums have a soft and firm texture. The black pearl plum is a proprietary plum variety with a rich fruit flavor, like blackberry, balanced by its tart skins.

Preparation

The skin of the plum is safe to eat and provides a sharper flavour than the flesh. You can slice it and remove the seed and use it in your fruit salad. You can also make juice or use it in your smoothies.

Nutritional Value

Plums are low in calories and are a good source of fiber and vitamins.

Calories per 100g	46 kcal
Fat	0.3 g
Carbohydrates	11 g
Fiber	1.4 g
Protein	0.7 g
Iron	0.9 % of the RDI
Potassium	4 % of the RDI
Vitamin C	16 % of the RDI
Vitamin A	6.9 %  of the RDI