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
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.
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. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
