Plums

Plums are stone fruits in the genus Prunus, encompassing several cultivated species. The most important are Prunus domestica, the European plum, and Prunus salicina, the Japanese plum. They have a fleshy pulp surrounding a hard central stone or pit, and they occur in a broad range of colors, including blue, purple, red, and yellow.

Two main groups are commonly distinguished: European plums, which are often larger and firmer, and Japanese plums, which tend to be sweeter, juicier, and thinner-skinned. Other cultivated forms include the small, tart damsons and crusty varieties used for preserves. Fresh consumption is common, while dried plums are widely known as prunes.

Cultivation occurs in temperate regions with adequate chill hours during winter. Most plum trees require cross-pollination for best yields, although some cultivars are self-fertile. Trees are typically grafted onto rootstocks and pruned to maintain size and fruiting wood. Harvest time varies by cultivar and climate, generally occurring from late spring to midsummer when fruit color fully develops and flesh yields slightly to gentle pressure.

Nutritionally, plums provide modest calories per fruit, along with dietary fiber, vitamin C, potassium, and other micronutrients. A medium plum offers roughly 30–40 calories. They can be eaten fresh, used in cooking and baking, or processed into jams and dried fruit.

Storage and processing notes: ripe plums keep best refrigerated and can continue to ripen at room temperature. They are commonly dried to produce prunes, and processed forms are used in jams, sauces, and desserts. Common pests and diseases include brown rot, plum curculio, and viral infections; management emphasizes good sanitation, thinning, and appropriate pruning.