szilva

Szilva is the Hungarian name for the plum, a stone fruit in the genus Prunus. In horticulture the term typically refers to cultivated plums, especially Prunus domestica, and related forms such as Prunus cerasifera (the myrobalan plum). Plums are deciduous trees that produce fruit varying in size, shape, and color, with skins ranging from blue and purple to red, yellow, or green. The flesh is usually juicy and can be sweet, tart, or a combination of both, and the fruit contains a single hard pit.

Classification and varieties. European plums (Prunus domestica) form a broad group including many cultivars adapted to temperate climates. Prunus cerasifera and other hybrids are also grown for specialty flavors and rootstock compatibility. In Hungary and Central Europe, a wide range of cultivars are grown for fresh fruit, cooking, preserves, and traditional beverages.

Cultivation. Plums require a temperate climate with a sufficient winter chill to break dormancy and a warm growing season. They are cultivated commercially and in home orchards, often trained as spreading trees. Common agricultural challenges include diseases such as brown rot, plum pox virus, and pest pressure; proper pruning, sanitation, and pest management are important for yield and fruit quality.

Uses and cultural significance. Fresh plums are widely consumed and used in jams, desserts, and baking. In Hungarian cuisine, szilva is notable for plum-based products such as szilvapálinka (plum brandy), as well as various preserves and pastries. Nutritionally, plums provide dietary fiber, vitamins, and antioxidants with relatively low caloric content.