Plums

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Plums belong to the Rosaceae family. Their homeland is China and they were imported to Japan no more than 300 years ago. To preserve their taste throughout the year, people began to dry them with practices inherited from the Romans.

There are more than 140 species plums. Plum is a stone fruit, similar to nectarines, peaches and apricots, but is much more diverse than its relatives in shape, size and especially color. There are also many different flavors from very sweet to tart. Some plums are specially selected to be dried and retain their sweetness.

Composition of plums

Plums are rich in carbohydrates, low in fat and calories. They have no sodium or cholesterol. They are also a good source of vitamin C and provitamin A. Prunes are very rich in potassium - just one cup of plums is enough to meet the daily needs of the body.

Plums contain large amounts of water and pectin. Sugar in them reaches 9%, fiber 0.5%, protein 0.8%. Of the organic acids in the plums, malic predominates - 1.3%. The most vitamins are those from the B group, PP and C, as already mentioned. Of the minerals, iron, potassium, phosphorus and calcium are best represented.

100 g of plums contain 0.28 g of fat, 0.7 g of protein, 11.4 g of carbohydrates, 864 mg of potassium, calcium 80 mg, iron 15 mg, phosphorus 83 mg. Prunes have a much higher energy value - 264 calories.

Types of plums

The plum markets are dominated by about twenty species, most Japanese or European. The Japanese plums are pitted. Most species have yellow or reddish, rather juicy flesh, and skin from dark red to reddish-black. The most common species are Santa Rosa and Red Superb. Elephant heart plums have red flesh and are suitable for cooking. Plums are often used for juice or jam.

European plums to smaller, denser and less juicy. Their skin color and always blue or purple, the stones are easily separated. Their flesh is golden yellow. Used for prunes. Some varieties are also sold raw, called prunes. The most common types are Italian, President, Empress, Stanley and Tragedy. Demson plums are small dessert plums used mainly for canning.

The season of domestic plums is from May to October, with the Japanese coming on the market first, mostly in August, followed by the European ones in autumn.

Selection and storage of plums

Plums must be rounded and well colored according to their appearance. They are usually up to 3-6 cm large. If the fruit succumbs to slight pressure, then it is ready to eat; you can also buy slightly soft plums and leave them to soften at home. However, this will not make them sweeter. Ripe plums are slightly soft at the top and base. Watch out for peeled skin, spots or holes.

To soften the prunes, place them in a sealed paper bag at room temperature for a day or two. When soft, put them in the refrigerator. Ripe plums can stay in the refrigerator for no more than three days.

Culinary application of plums

Plums are most juicy at room temperature, but you should always wash them before eating or cooking. To remove the stone, cut the fruit in half and remove the stone by turning the two halves. To cut a plum, use a sharp thin knife and cut the skin to the stone.

European varieties are better than Japanese when it comes to cooking. Cooked plums are usually eaten with the skin, but if you need to peel them, first keep them in boiling water for half a minute.

Roasting plums

Put the plum halves in a pan and sprinkle with sugar and spices to taste. Try adding a few tablespoons of fruit juice instead of water and cover. Bake until soft; add more liquid if needed. Bake for about 20 minutes at 400 degrees.

Boiling plums

Plums can be cooked whole (pierce them with a fork in advance), in halves or in pieces. To serve them whole, cook them with the skin to keep their shape. Put them to boil in juice, wine, or water and sugar until soft. Boil for 3-8 minutes (European plums cook much faster than Japanese).

Include plums in the plan "Five a day"

- Cut plums in your next fruit salad to add a purple idea.

- Pieces of plum add a unique taste to roasted fish.

- Decorate yogurt or ice cream with pieces of plums and other favorite fruits.

- Use baby plum puree as cooking fat.

- Mix sliced plums, blueberries, nectarines and strawberries and sprinkle with the mixture waffles and pancakes. You will receive a colorful and healthy breakfast.

Benefits of plums

Plums stimulate bowel movements. Used for loosening. Their skin contains the substance responsible for this effect, so if you peel the skin, you will not suffer from the well-known side effect of plums.

The blues plums are extremely useful in anemia and avitaminosis, especially in iron deficiency anemia. Recommended in a number of diets for weight loss, have strong antibacterial properties, support the recovery process in the body after heavy physical or mental stress. Scientists claim that only one plum contains as many antioxidants as 100 blueberries.

Plums are used as a strong choleretic, diuretic, antisclerotic and antidiabetic agent. Prune compote helps with heart and liver diseases. Prunes are useful in multiple sclerosis.

Plums stimulate appetite, disinfect the intestines and improve digestion. They are extremely useful in atherosclerosis. Decoction of plum leaves helps with stomatitis and canker sores.

Harm from plums

Plums contain oxalates, so they should not be consumed by people suffering from kidney disease.