A
plum is a fruit of the subgenus
Prunus of the
genus Prunus. The subgenus is distinguished from other subgenera (
peaches,
cherries,
bird cherries, etc.) in the
shoots having terminal
bud and solitary side buds (not clustered), the
flowers in groups of one to five together on short
stems, and the
fruit having a groove running down one side and a smooth
stone (or
pit).
Mature plum fruit may have a dusty-white waxy coating that gives them a
glaucous appearance. This is an
epicuticular waxcoating and is known as "wax bloom". Dried plum fruits are called
dried plums or
prunes, although, in American English, prunes are a distinct type of plum,
[2] and may have pre-dated the fruits now commonly known as plums.
[citation needed]
History[edit]
Plums may have been one of the first fruits domesticated by humans.
[3] Three of the most abundant cultivars are not found in the wild, only around human settlements:
Prunus domestica has been traced to East European and Caucasian mountains, while
Prunus salicina and
Prunus simonii originated in Asia. Plum remains have been found in
Neolithic age archaeological sites along with olives, grapes and figs.
[4][5]
Etymology and names[edit]
Description[edit]
Plums are a diverse group of species. The commercially important plum trees are medium-sized, usually pruned to 5–6 metres height. The tree is of medium hardiness.
[7] Without pruning, the trees can reach 12 metres in height and spread across 10 metres. They blossom in different months in different parts of the world; for example, in about January in Taiwan and early April in the United Kingdom.
[8]
Fruits are usually of medium size, between 1 and 3 inches in diameter, globose to oval. The flesh is firm and juicy. The fruit's peel is smooth, with a natural waxy surface that adheres to the flesh. The plum is a
drupe, meaning its fleshy fruit surrounds a single hard seed.
Cultivation and uses[edit]
The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in
jam-making or other recipes. Plum juice can be fermented into
plum wine. In central England, a cider-like alcoholic beverage known as
plum jerkum is made from plums.
Dried, salted plums are used as a snack, sometimes known as
saladito or
salao. Various flavors of dried plum are available at Chinese grocers and specialty stores worldwide. They tend to be much drier than the standard prune. Cream,
ginseng, spicy, and salty are among the common varieties.
Licorice is generally used to intensify the flavor of these plums and is used to make salty plum drinks and toppings for
shaved ice or
baobing.
Different cultivars of plums
Pickled plums are another type of preserve available in Asia and international specialty stores. The Japanese variety, called
umeboshi, is often used for rice balls, called
onigiri or
omusubi. The
ume, from which
umeboshi are made, is more closely related, however, to the
apricot than to the plum.
Prune kernel oil is made from the fleshy inner part of the pit of the plum. Though not available commercially, the wood of plum trees is used by hobbyists and other private woodworkers for musical instruments, knife handles, inlays, and similar small projects.
[11]
- Damson (purple or black skin, green flesh, clingstone, astringent)
- Greengage (firm, green flesh and skin even when ripe)
- Mirabelle (dark yellow, predominantly grown in northeast France)
- Satsuma plum (firm red flesh with a red skin)
- Victoria (yellow flesh with a red or mottled skin)
- Yellowgage or golden plum (similar to greengage, but yellow)
When it flowers in the early spring, a plum tree will be covered in
blossoms, and in a good year approximately 50% of the flowers will be pollinated and become plums. Flowering starts after 80
growing degree days.
If the weather is too dry, the plums will not develop past a certain stage, but will fall from the tree while still tiny, green buds, and if it is unseasonably wet or if the plums are not harvested as soon as they are ripe, the fruit may develop a fungal condition called
brown rot. Brown rot is not toxic, and very small affected areas can be cut out of the fruit, but unless the rot is caught immediately, the fruit will no longer be edible. Plum is used as a food plant by the
larvae of some
Lepidoptera, including
November moth,
willow beauty and
short-cloaked moth.
The Serbian plum (Serbian: шљива /
šljiva) is the third most produced in the world. In the Balkans, plum is converted into an alcoholic drink named
slivovitz (plum brandy) (Serbian: шљивовица /
šljivovica).
[12][13]
A large number of plums, of the Damson variety, are also grown in Hungary, where they are called
szilva and are used to make
lekvar (a plum paste jam),
palinka (traditional fruit brandy), plum dumplings, and other foods. The region of
Szabolcs-Szatmár, in the northeastern part of the country near the borders with Ukraine and Romania, is a major producer of plums.
The
plum blossom or
meihua, along with the
peony, are considered traditional floral emblems of China.
The plum is commonly used in China, Yunnan area, to produce a local plum wine with a smooth, sweet, fruity taste and approximately 12% alcohol by volume.
[citation needed]Plum production, 2014
(tonnes)
|
 China
|
6,241,635
|
 Romania
|
496,500
|
 Serbia
|
401,452
|
 Iran
|
328,944
|
 Turkey
|
265,490
|
 India
|
225,000
|
|
World
|
11,282,527
|
| Source: UN Food & Agriculture Organization[14] |
Species[edit]
Plum has many species, and taxonomists differ on the count. Depending on the taxonomist, between 19 and 40 species of plum exist. From this diversity only two species, the hexaploid European plum (
Prunus domestica) and the diploid Japanese plum (
Prunus salicina and hybrids), are of worldwide commercial significance. The origin of these commercially important species is uncertain but may have involved P. cerasifera and possibly P. spinosa as ancestors. Other species of plum variously originated in Europe, Asia and America.
[15]
The subgenus Prunus is divided into three sections:
- Sect. Prunus (Old World plums) – leaves in bud rolled inwards; flowers 1-3 together; fruit smooth, often wax-bloomed
- Sect. Prunocerasus (New World plums) – leaves in bud folded inwards; flowers 3–5 together; fruit smooth, often wax-bloomed
- Sect. Armeniaca (apricots) – leaves in bud rolled inwards; flowers very short-stalked; fruit velvety; treated as a distinct subgenus by some authors
In certain parts of the world, some fruits are called plums and are quite different from fruits known as plums in Europe or the Americas. For example,
marian plums are popular in Thailand, Malaysia and Indonesia, otherwise also known as
gandaria,
plum mango,
ma-praang,
ma-yong,
ramania,
kundang,
rembunia or
setar.
[17] Another example is the
Chinese Plum, popular as
pipa or Chinese plums in East Asia and Southeast Asia, and as Japanese medlar,
loquat,
nispero,
bibassier and
wollmispel elsewhere.
[18][19] In South Asia and Southeast Asia,
jambul, a fruit from tropical tree in
Myrtaceae family, is similarly sometimes referred to 'damson plums', and it is different from damson plums found in Europe and Americas.
[20] Jambul is also called as Java plum, Malabar plum,
jaman,
jamun,
jamblang,
jiwat,
salam,
duhat,
koeli,
jambuláo or
koriang.
Production[edit]
In 2014, global production of plums was 11.3 million
tonnes, led by China with 55% of the world total (table). Other major producers were
Romania,
Serbia, and
Iran(table).
Nutrition[edit]
Raw plums are 87% water, 11%
carbohydrates, 1%
protein, and less than 1%
fat (table). In a 100 gram amount, raw plums supply 46
Calories and are a moderate source only of
vitamin C (12%
Daily Value), with no other nutrients in significant content (table).
See also[edit]
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