Plum (Prunus) is a member of the rose family.  Plums have different varieties but come generally from three main types, the Japanese (Prunus triflora), the European and British (Prunus spinose) and the Western Asia (Prunus cerasifera).  

Plums have some vitamin A and C, calcium, phosphorus, iron, potassium, thiamine, riboflavin and niacin, low in sodium.  The dark purple plums are rich in iron and a good source of vitamin A.

Generally, plums are divided into cooking and dessert classification. Prunes are plums dried.

Plums are best picked tree-ripened for full aroma and color. The fruit will continue to ripen after picking. Plums are highly perishable and turn from ripe to overripe very quickly.  Refrigerate and use as quickly as possible or poach or freeze them.

While plums can be peeled, many cooks prefer to cook them with the skins and stone intact. The skins will loosen in the cooking and stones are too big to swallow in accident.

Just wash and eat, it is delicious to eat fresh out of hand, if you choose to use it for fruit salads, it can be left whole or cut in half and stone(pit) removed, or chopped into chunks.

Besides eating plums straight from the tree or fruit bowl, they can be used in a variety of cooked dessert dishes such as compotes, pies and tarts and plums make excellent jam and other preserves such as chutneys and relishes. Use plums for meat or fruit kebabs to grill or barbecue.

Plums goes with all fruits, cream, cheese, cottage and ricotta cheese, cream, sour cream, yoghurt, ice cream, ham, poultry, pork and rice. For added seasoning, cloves, cinnamon, nutmeg, almond vanilla essence , citrus rinds, juice, sherry and brandy goes well with plums.  



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