Pflaume

Pflaume is the common name for the fruit of several Prunus species, most notably Prunus domestica and its hybrids. In English the term is plum. Pflaumen are stone fruits with a single pit and flesh that ranges in color from yellow and green to purple or red. They can be freestone or clingstone, and some cultivars such as Zwetschgen are elongated and favored for baking and preserves.

Taxonomy and varieties: The main cultivated groups are European plums (Prunus domestica and its subspecies) and Japanese plums (Prunus salicina), with hybrids between them. European plums tend to be smaller and have thicker skins, while Japanese plums are often larger, sweeter, and preferred for fresh eating. Many cultivars differ in flavor, color, texture, and harvest time.

Culture and cultivation: Plums grow best in temperate climates with adequate winter chill, full sun, and well-drained soil. Regular pruning and pest management are common practices in commercial orchards. Many cultivars require cross-pollination, though some are self-fertile. Harvest occurs from late summer to autumn, and fruit should be picked when fully colored and slightly yielding.

Uses and processing: Pflaumen are consumed fresh and used in desserts, jams, sauces, and beverages. Dried plums, or prunes, come from specific cultivars and are widely used in cooking and nutrition. In German-speaking regions Pflaumen are also processed into pastries and plum brandies (such as Zwetschgenwasser).

Nutrition and health: Pflaumen are low in calories and provide dietary fiber, potassium, and vitamins, notably vitamin C and K. Dried prunes are particularly high in fiber and sorbitol, which can have a laxative effect in larger amounts.