Plums are one of the more under-appreciated fruits on the market today. But they are a great addition to any dinner or dessert menu. Plums are an excellent source of vitamin C, as well as a good source of dietary fiber, potassium, copper, and manganese. Others claim plums to be a source of the cancer fighting compound, ellagic acid.

Plum, a fruit that originated in China, has been eaten ever since it was first discovered. The fruit’s health benefits are not fully understood, but some studies have shown that it may help treat cancer. Plum is also a great source of vitamins A and C, which help to support the immune system and maintain healthy skin and hair. It contains compounds called anthocyanins, which are also present in blueberries, blackberries, and blackcurrants. These compounds are thought to be responsible for the fruit’s health benefits.

Plums (also called prunes) are fruits with a long history. They actually are the fruit of a type of tree (genus prunus) that is native to southern Europe, including France. The word “prune” comes from the Old French word “prun”, which itself came from Latin, meaning “prune tree”.

A Quick Look

Plums are a large and varied fruit that come in a rainbow of hues and sizes. They can range in size from a baseball to a cherry. They come in a variety of colors, including golden like the sun, green like grass, flushing like an angry cheek, and purple-black like the night sky. Plums are stone fruits, which means they have a hard shell or pit around their seeds. Peaches, apricots, cherries, and almonds are all stone fruits related to plums. Most plums are deliciously sweet and juicy, and they’re high in vitamin C. The waxy, white coating that many plums have is also worth noting. Bloom is a natural fluid produced by the fruit that serves to protect it from water damage or loss. Bloom is both edible and non-toxic. Although some people like to eat a plum with the bloom on, you can eat a plum with the bloom on.

Overview

Plums are a large and varied fruit that come in a rainbow of hues and sizes. They can range in size from a baseball to a cherry. They can be golden in color, just like the sun, or purple-black in color, just like the night sky.

Plums are stone fruits, which means they have a hard shell or pit around their seeds. Peaches, apricots, cherries, and almonds are all stone fruits related to plums.

Although there are up to 40 species of plums, the commercial market is dominated by two subspecies: European plums and Japanese plums (also called Chinese plums). European plums come in a wide range of sizes and colors, whereas Japanese plums are typically small and have a reddish yellow peel.

Plums have been domesticated by humans for thousands of years and are regarded to be one of the first fruits. Plums are grown all over the world and are commonly consumed fresh, dried (as prunes), preserved (with salt or sugar), or fermented into wine. China is currently the largest plum producer, followed by Romania, Serbia, and Iran.

Identification

Plums have a wide range of properties.

Plums come in a variety of colors: meadow green, bright yellow, blushing crimson, and midnight black. Even, ombre, or speckled color is possible. The insides of most plums are golden, although some are crimson or green.

Plums can be as small as a cherry or as large as a baseball in size and form. Some are nearly perfect spheres, while others are oblong in shape. Some have a split along the length of one of their sides, whereas others don’t. All will have a small indentation on top, whether or not the stem is still attached.

The flavor of plums varies: most are sweet and juicy, with an acidity that concentrates near the skin. Some, on the other hand, are downright sour. These types are often retained for jam and are sweetened to taste with a lot of sugar.

Many plums have a waxy, white coating that you may see. Bloom is a natural fluid from the fruit that coats the fruit. The bloom protects the fruit from absorbing too much water or losing too much. Bloom indicates that a plum is fresh and has not been treated excessively. Bloom is both edible and non-toxic. Although some people like to eat a plum with the bloom on, you can eat a plum with the bloom on.

Nutritional Information

A medium plum (approximately 66g) has 30 calories, 0.5 grams of protein, 0.2 grams of fat, 7.5 grams of carbs, 0.9 grams of fiber, and 6.6 grams of sugar. Plums contain a lot of vitamin C.

Selection

Throughout the year, plums can be found in many larger grocery stores and fruit and vegetable markets.

When choosing plums, seek for plums with deep-colored skin that is free of blemishes. Squeeze the plum gently and smell it; a ripe plum will feel somewhat firm yet give to modest pressure. It should have a fruity and pleasant aroma. A bloom – a yellowish, waxy layer that forms spontaneously to protect the fruit – is common on good plums. Plums that are extremely soft or have brown stains are past their peak and should be avoided.

Storage

The storage of your plums is determined by how ripe they were when purchased.

Plums that are ripe should be eaten immediately away or preserved in the refrigerator for a few days. Plums that aren’t quite ripe can be stored at room temperature; just keep an eye on them regularly to ensure they don’t become too ripe.

Plums can be frozen as well. Simply slice the fruit, remove the pit, and freeze the slices for up to six months in a sealed container or resealable bag.

Preparation

Plums don’t require much more than a quick wash before eating.

With the help of a napkin or a damp dishcloth, plums can be eaten sloppily and happily, just like a luscious peach. (Be prepared for dribbles! They’re delicious!)

PULLED PORK WITH PLUMS AND PICKLES RECIPE

Plums

Pulled pork is a delicious slow-cooked dish. Although it takes some time, it is essentially a passive process with delicious rewards. Plums lend a gentle sweetness and a smooth texture to this version. Pulled pork is great in tacos, sandwiches, wraps, salads, and other dishes with healthful grains and vegetables. It pairs particularly well with pickles, whose sour tang counteracts the richness of the pork.

Ingredients

shoulder prok 2 kg of coriander seeds 1 tbsp paprika (smoked) 1 tablespoon chile flakes (red) 2 tsp minced garlic 4 coconut sugar cloves 2 tbsp ripe plums, pitted and halved 6 broth (chicken or veggie) 1 cup pickles, lettuce leaves, thinly sliced shallots, salt & pepper to taste accompanied by

Directions

15-minute prep time Time to cook: 360 minutes Approximately 8-10 servings

Preheat the oven to 350 degrees Fahrenheit and make the rub as follows: In a mortar and pestle, crush coriander seeds to a coarse powder. Grind in the paprika, chilli flakes, garlic, and coconut sugar until a thick paste is produced.

Line a roasting pan with 4-5 sheets of overlapping foil, leaving enough hanging out on all sides to wrap around the pig loosely. Place the pork shoulder in the center of the pan, on top of the rack, and massage the spice paste all over it, ensuring sure all areas are seasoned. To construct a loose, sealed packet, pull the tinfoil up and over the pork, bunching the edges together at the top. Place 1 cup boiling water in the bottom of the pan (not on top of the pork) and bake for 1 hour.

Preheat the oven to 350°F and roast the pork for 4.5–5 hours. Make sure there’s still water in the pan’s base on a regular basis. Remove the pork from the oven when the timer goes off.

Peel the tinfoil and lay the plum halves at the base of the tinfoil, snuggled under the pork (be careful of the hot steam that emerges). Raise the oven temperature to 425°F and return the pan to the oven for another 30 minutes. Remove the pork from the oven and place it in a large, deep pan, wok, or skillet when this time has passed. Place the cooked plums in a separate bowl and set them aside.

Tear the pork into bits with two forks. If there is a bone, remove it. Heat the juices and fat from the tinfoil’s base, together with 1 cup of broth, in a large skillet over medium-high heat, swirling often, until the liquid has mostly evaporated. Remove from heat, add the saved plums, and season to taste with salt and pepper.

Serve pulled pork with cooked plums, pickle slices, and thinly sliced shallots in lettuce cups. Enjoy!

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Plums are one of the most popular fruits, with around 30 million tons produced annually around the world. In the U.S., they are grown in California, Arizona, and Washington.. Read more about 101 things to do with plums and let us know what you think.

Frequently Asked Questions

Can you freeze plums?

I am not sure what you mean by freeze plums.

What goes well with plum?

Plum is a fruit that goes well with many different types of foods.

Do you peel plums before baking?

I am not sure what you mean by peel plums before baking.

This article broadly covered the following related topics:

  • plums benefits
  • black plums
  • plum tree
  • prunes vs plums
  • dried plums vs prunes
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