plum

Plum refers to the fruit of several species in the genus Prunus, most notably Prunus domestica (the European plum), Prunus salicina (the Japanese plum), and Prunus cerasifera (the cherry plum). Plums are stone fruits with a single hard pit surrounding a fleshy, juicy endocarp. The fruit ranges in size and color from yellow or green to red, purple, or blue, and flavors span sweet to tart. Dried plums, known as prunes, are produced from some cultivated varieties.

Botany and varieties: Plums grow on deciduous trees that reach several meters in height. Leaves are oval with serrated edges; blossoms are usually white or pale pink and appear before or with leaf-out. Many cultivars exist, categorized into European, Japanese, and damson types by fruit size, flavor, and chilling requirements. Some varieties are self-fertile; others require pollen from other cultivars for good fruit set.

Cultivation and distribution: Plums are grown in temperate regions around the world. Major producers include Serbia, Romania, the United States (notably California and Michigan), China, and Japan. They require a winter chill to fruit reliably. Harvest occurs in late spring through summer, depending on the cultivar. Postharvest handling includes cooling; fresh fruit has only a short shelf life, while prunes are dried for longer storage.

Uses and nutrition: Fresh plums are eaten raw, used in desserts, jams, and sauces. Prunes are widely consumed dried for snacking or culinary use. Nutritionally, fresh plums provide about 46 calories per 100 g, with around 11 g of carbohydrates (approximately 10 g of natural sugars), 1.4 g of fiber, and small amounts of protein and fat; vitamin C is around 9–10 mg per 100 g, and potassium about 157 mg. Plums contain various polyphenols and antioxidants believed to contribute to health benefits, though benefits vary by cultivar and processing.