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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Plums PLUMS Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Choose plums that are tender to the touch and have smooth, uniform skin. Plums are related to cherries and peaches. Belonging to the extensive Prunus family and classified as stone fruits, plums are believed to have originated in Asia and have been grown all over the world since ancient times. In North America, wild plums were reportedly eaten by Native Americans prior to the arrival of the Europeans, and today the wild variety is still consumed, although mostly as jam or jelly. Plum trees grow best in temperate regions, producing purple, red, orange, yellow, or light green fruit. Cold temperatures can brown the color and give the fruit an unappealing appearance. Most plums sold commercially are sweet and somewhat juicy, and vary in their crispness. Varieties Among the leading plum varieties are the European plum, which is medium-sized and dark blue to red, with a thick skin and dull yellow flesh. This variety is often dried into prunes. The Japanese plum can be purple, scarlet, or yellowish-green and is sweet and juicy. Damson and Mirabelle plums make delicious jam but are quite tart. Over 35 percent of the California plum harvest is of the Santa Rosa variety. Casselman, Elephant Heart, El Dorado, Greengage, and Laroda are other popular varieties. Buying and storing tips Choose plums that are tender to the touch and that have smooth, uniform skin. Look for those that retain the “bloom,” a natural powder-like haze covering the fruit, since these are likely to have received the least handling. When plums are picked before they are ripe, they can be ripened at room temperature, or placed in a paper bag with an unripe banana for a day or two. In the refrigerator, ripe plums keep for about four days. Availability Plum season is June through September, peaking in July and August. Preparation, uses, and tips Plums are delightful eaten fresh, and can be stewed, used in jams and jellies, or made into compotes, puddings, pies, and cakes. Like pineapple, they are the sweet component of sweet-and-sour sauces, such as hoisin sauce, and are often served with meats. They can also be added to stuffing and stews. Use plums as a substitute in recipes calling for cherries. Mirabelle and prunelle plums are distilled commercially to make wine and brandy. Nutritional Highlights Plum, 1 fruit (raw) Calories: 36 Protein: 0.52g Carbohydrate: 8.6g Total Fat: 0.41g Fiber: 1.0g *Good source of: Vitamin C (6.2mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for fruit Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.

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