Also indexed as: Casselman Plums, Damson Plums, El Dorado
Plums, Elephant Heart Plums, European Plums, Greengage Plums, Japanese Plums, Laroda Plums,
Mirabelle Plums, Santa Rosa Plums
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.
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.
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.
Nutrition 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. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.