Plums

Plums are stone fruits grown on trees. There are many varieties of plums which belong to three different groups - the European, Damson and Japanese groups. European plums are best for eating out-of-hand. The flesh is is generally yellow, the skin is green-yellow to deep blue.
The fruit of the Damson is very tart and these plums are mainly used in cooking and making jams. Damson plums are not found in Australia.
Japanese plums are the most commonly grown in Australia. Blood plums are a type of Japanese plum. The flesh is red and tart - Japanese plums are best for cooking.

To Buy:

A good plum is firm and free from bruising, splits, insect and disease damage. Avoid any that are wrinkled or sunburnt (brown patches). They should be well-shaped and coloured with a whitish bloom. Because of the many colours of plum it is difficult to detect ripeness by colour. To test for ripeness apply gentle pressure to the fruit with the thumb to see if the flesh is beginning to soften.

To Store:

Unripe plums will soften at room temperature over a few days. Ripe plums should be stored in the refrigerator to prevent rapid deterioration.

Tips & Tricks:

Keep the skin on plums when cooking - plum skin provides a good source of fibre.

Cooking Tips:

To poach plums cut into halves and place in red wine, cinnamon and vanilla and a 1/4 cup pear concentrate for 10 minutes. Serve with low fat ricotta cheese drizzled with warmed honey.

Find recipes with Plums

Nutrition per 100 Grams:

Weight (grams):

Carbohydrates, g:

4.7

Protein (g):

0.4

Saturated Fat, g :

0.0

Vitamin C:

Salicylates:

Very high

Energy (kJ):

106

Low GI < 55:

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Amines:

High

Glutamates:

Natural

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.