plommon

Plommon is the common name for the fruit of several Prunus species in the Rosaceae family, most notably the European plum (Prunus domestica) and the Japanese plum (Prunus salicina). In Swedish, the word refers to the fresh fruit, while dried plums are called prunes. The fruit is a drupe with a smooth skin, a single stone, and flesh that ranges from sweet to tart.

Plums vary in size, shape, and color. They can be small and oval, such as damsons, or larger and rounder, with colors from yellow and green to red and deep purple. European plum cultivars often have firmer flesh and develop sweeter flavors after cooling, whereas many Japanese plums are juicier and sweeter. Subtypes include damson, greengage, mirabelle, and prune plums; some are primarily grown for fresh eating, others for drying or processing.

Plums are grown in temperate regions around the world. They require a period of winter chill to set fruit and can be sensitive to late frosts. Some cultivars are self-fertile, while others benefit from cross-pollination. Commercial orchards are typically pruned and thinned to optimize fruit size and quality, and pest and disease management is common. Major producing areas include parts of Europe, the United States (notably California and Washington), Turkey, and parts of Asia.

Uses include eating fresh, baking, jams, jellies, and desserts. Dried plums, known as prunes, are produced from certain cultivars and are valued for their sweetness, fiber, and shelf stability. Nutrition-wise, plums provide fiber, vitamin C, potassium, and antioxidants; prunes offer higher fiber and natural sorbitol content. Store fresh plums at room temperature until ripe, then refrigerate to extend shelf life.