English Name: Plum
Botanical Name : P. domestica
DESCRIPTION: A fruit with small stone that taste wonderfully sweet when very ripe, but quite tart when ripening.
They are found in many colours like yellow, white, green or red, but most commonly are the deep purple shade (often with a white waxy bottom on the outside).
ORIGIN: Middle English, from old English plume, modification of Latin plum, from Greek proumnon. Hence a typographic name of someone who lived by a plum tree, or a metonymic occupational name for a plumber. Plums are widely cultivated throughout the world, and many varieties are adapted to a range of soils and climatic conditions. The common European plum (P. domestica) probably originated in the region around the Caucasus and the Caspian sea and is at least 2,000 years old.
Another Old World plum species, probably of European or Asiatic origin, is the Damson plum (P. inisititia) ; ancient writings connected early cultivation of plum with the region around Damascus.
The Japanese plum was first domesticated in China thousands of years ago but was developed in Japan. There it was introduced to the rest of the world. European varieties are those commonly fresh sold. Plum varieties that can be dried without fermenting as called “Prunes”.
NATURAL BENEFITS: Plumes contain high level of sugar it is a fruit that is related to the peach and cherry family.
It is rich dietary fiber that is effective in improving the digestive system. The dried plume are high in phytonutrients called neochlorogenic and chlorogenic acid.
It as well prevents cancerous growth in the body.
It is high in vitamins C that helps fight against asthma, osteoarthritis and rheumatoid arthritis.
USES: Plum can be stewed, poached or baked also a great addition to salads. Plum is used in the preparation of pie, desserts, jams, and jellies.
The dried plums known as prunes can be added to muffins, cakes, ice-creams etc.
My Cookery Zone 