What is the origin of The Plum ?
The plum is a fruit of the plum tree that is eaten from July to October, depending on the type. The following are its characteristics:
Fruit that is yellow, orange, red, or purple in color.
Fruit is juicy and aromatic, with a tangy flavor.
Skin that can be eaten.
Bloom is naturally coated with a powdered coating. This powder certifies the fruit's freshness, but it also serves as a shield for the fruit against outside aggressions.
Here are several plum types to try:
Friar, Blackamber (canned or fresh).
Quetsche, Mirabelle, Reine-Claude, Quetsche, Mirabelle, Reine-Claude,
All plums can be consumed as jelly, juice, or wine. It's also possible to turn it into a brandy. The plum, on the other hand, may be cooked to go with meat.
It is a dehydrated plum that is enjoyed during the winter.
In nature, there is a kind of so-called “wild” plum.
Because of its very acidic taste, it cannot be consumed uncooked.
The plum is the plum tree's fruit.
It comes in a variety of shapes and sizes, including the queen-claude, plum, and “American-Japanese.” The prune is made from dried Ente plums that have been dried.
The fruit of wild plum trees that are picked late in the fall, after the first frosts, are known as “sloe.” These are used to make a liqueur (by maceration in alcohol) and a brandy (by fermentation and distillation), both of which bear the same name.
The name “prune” stems from the popular Latin prunum, which first appeared in the French language in 1265. The term “prune,” which refers to a dried plum, first used in 1507.
Prunes were prized for their laxative properties in ancient Greece and Rome. Since the Middle Ages, the famed Agen prunes have been produced in France. They've been stuffed or covered in chocolate, and they've become high-end sweets.
The name “sloe,” which came before “plum,” was first used in 1175. It refers to the berries of wild plum trees gathered late in the fall after they have been frost-damaged. It's turned into a liqueur (maceration in alcohol) and an eau-de-vie (fermentation followed by distillation), both of which bear its name.
The plum is the most common of the drupes, or stone fruits. Except for Antarctica, the plum tree may be found on every continent. There are around a hundred different species, all of which are native to Asia, Europe, or North America. The European plum (P. domestica), which is native to the Caucasus, and the Japanese plum (P. salicina), which is endemic to China, are the only two species that have been commercially farmed. The Damascus plum is sometimes treated as a separate species. Botanists often categorize it as a subspecies of the European plum (P. domestica var. Insititia), which the Arabs would have chosen.
From New Brunswick to Virginia, the beach plum (P. maritima) grows wild throughout the eastern North American shores. It thrives in arid environments, such as sand dunes. It's usually turned into a jelly and served with duck or game. The wild plum, also known as sloe (Prunus spinosa), is used to make jellies and jams in Europe, but its primary usage is in liqueurs and brandies. Native Americans ate both fresh and dried plums from the United States (P. americana) and Canada (P. nigra). For part of the winter, they kept them in pits. They were used to make jams and jellies by the whites. For this reason, over a hundred cultivars have been chosen.
What Are The Nutritional and caloric values of The Plum ?
Plum is a remarkable fruit that includes the following nutrients:
Some water; vitamins B, C, D, and E; minerals and trace elements; fibers; carbs (notice that the rate of carbohydrates in dried plums (prunes) is significantly greater); proteins; minimal fat
It's worth noting that plums are especially high in phosphate and potassium. Finally, 100 g of fresh plum has 42.5 kcal.
Plums are high in anti-oxidants, iron, and vitamins whether eaten fresh, juiced, or dried.
While this fruit has 46 calories per 100 g on average, sweeter cultivars might include up to 70 calories per 100 g.
Carbohydrates provide the majority of the energy, whereas proteins and fats play a minor contribution.
Glucose, fructose, sucrose, and sorbitol make up its carbohydrates (simple sugars).
Plum includes a tiny quantity of vitamins from groups B and C, as well as different provitamin A (carotenoids).
Minerals such as potassium, copper, phosphorus, iron, and magnesium are also present.
Flavonoids, antioxidant phenolic chemicals, are found in its skin and meat.
Their proportions vary depending on the plum varietal.
This fruit is one of the most fiber-dense (pectins and celluloses)
The following are some of the advantages of plum:
thirst-quenching, rehydrating, nourishing, energizing, and febrifuge (aids in the reduction of fever).
Consume plums on a daily basis and give them to your children since they:
It is a muscle strengthener; it aids in the regeneration of nervous system cells; it is a laxative, stimulating intestinal transit; and it is a depurative due to its diuretic activity.
The infusion of plum leaves has the ability to relieve painful throat (sore throat) and sore mouth (canker sore ). In this instance, gargling with a plum leaf infusion many times a day is recommended.
Good to know: within the plum kernel is an almond, which includes heteroside, a chemical formed by the union of sugars with a non-carbohydrate component or aglycone. This molecule produces hydrocyanic acid, a highly toxic toxin.
Nutritional and caloric values of The Plum
For 100 g of Plum :
|Name of constituents||Unity||Average content|
|Saturated FA(fat acid)||g||0.017|
|Vitamin E activity (alpha-tocopherol)||mg||0.34|
|Vitamin B1 or Thiamine||mg||0.028|
|Vitamin B2 or Riboflavin||mg||0.026|
|Vitamin B3 or PP or Niacin||mg||0.567|
|Vitamin B5 or Pantothenic acid||mg||0.135|
|Vitamin B6 or Pyridoxine||mg||0.029|
|Vitamin B9 or Total Folate||µg||5|
Why should you eat Plum ?
Plums are high in anti-oxidants, iron, and vitamins whether eaten fresh, juiced, or dried.
The National Health Nutrition Program advises eating at least 5 servings (80 g minimum) of fruits and vegetables each day and taking advantage of seasonal variability. From July through October, the plum season is in full swing. Three huge plums or a handful of mirabelle plums equal one piece of fruit.
Vitamins, anti-oxidants, and fiber found in fruits and vegetables all play a crucial part in maintaining good health. A high intake of fruits and vegetables has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other chronic illnesses.
This seasonal fruit has several advantages.
Plums are high in dietary fiber, which may help to relieve constipation.
** Antioxidant virtues
Consumption of prunes boosts the body's antioxidant capacity and decreases specific risk factors for colon cancer, according to an animal research.
Compounds present in plums were discovered to inhibit the proliferation and differentiation of human colon cancer cells in another investigation.
Plum extracts have also been demonstrated to reduce the viability and inhibit the multiplication of several cancer cells in vitro.
However, clinical trials in people will be required to corroborate these findings.
Animal studies show that a polyphenol found in plums (chlorogenic acid), which is known for its antioxidant properties, may have anxiolytic properties.
However, human research must to be undertaken before any conclusions can be drawn on this topic.
Antioxidant molecules contained in plant-based meals are known as phenolic compounds. They contribute to the color of fruits and vegetables, among other things. Plum is high in flavonoids and phenolic acids, which are phenolic chemicals. The amount and concentration of phenolic compounds varies depending on the plum species. The antioxidant activity of yellow plums is mostly due to phenolic acids rather than flavonoids. Dark plums' antioxidant activity is more closely linked to flavonoids.
** Reduced “bad cholesterol” levels and atherosclerosis risk
In males with high cholesterol, daily eating of plums is suggested to diminish “bad” cholesterol (LDL).
Fruit consumption, particularly plums and prunes, may help to lower the risk of cardiovascular disease and stroke.
** Mineral and trace element source
Plums are high in potassium. Potassium is utilized in the body to help digestion by balancing the pH of the blood and stimulating the generation of hydrochloric acid in the stomach. It also aids muscular contraction, particularly that of the heart, and helps in the transmission of nerve impulses.
Plums are an excellent supplier of iron and manganese. Manganese is a cofactor for various enzymes that help in a variety of metabolic activities. It also helps to protect the body from the harmful effects of free radicals.
** Vitamin K source
Plums and prunes are high in vitamin K. Vitamin K is required for the creation of proteins that aid in blood coagulation (both in stimulating and in inhibiting blood clotting). It also plays a role in bone development. Vitamin K is created by bacteria in the colon in addition to being found in the meal, which explains why shortages in this vitamin are uncommon.
** Vitamins C and B at high concentrations
Plum and prune juices are high in vitamin C. Vitamin C's purpose in the body extends beyond its antioxidant characteristics; it also helps to maintain the health of bones, cartilage, teeth, and gums. Furthermore, it protects against infections, improves the absorption of iron found in plants, and speeds up recovery.
Plums are high in vitamin B6. This vitamin, also known as pyridoxine, is a component of coenzymes that aid in the metabolism of proteins and fatty acids as well as the production of neurotransmitters (messengers in nerve impulses). It also aids in the formation of red blood cells, allowing them to transport more oxygen. Pyridoxine is also required for the conversion of glycogen into glucose and helps the immune system operate properly. Finally, this vitamin aids in the production of some nerve cell components.
How can you choose the finest Plum and properly store it?
A completely ripe plum should yield to gentle pressure and be mushy at the tip. Firmer fruits will continue to mature on the counter. Hard fruits should be avoided since they may never achieve their full taste. Select only intact fruit.
There are about 2000 distinct types of plums across the world, each distinguished by color and origin. Prunes are mostly made from Reine-Claude, Mirabelle plum, Quetsche, and Prune d'Ente in Europe.
store it well
If plums are not entirely ripe, they can be stored at room temperature in the refrigerator. When they are ripe, they may be stored in the refrigerator for a few days. They are removed a few hours before consumption to regain their full flavor and to ensure that they are very juicy.
In the freezer: Remove the pits before freezing the plums.
How to Prepare Plum ?
Plums and prunes will provide a natural sweetness to the dishes.
How should they be prepared? How do you pair them?
Served with plums
Ripe and juicy as a snack or dessert;
Add fresh plum pieces to your morning porridge; make a compote and serve it with yogurt and honey or with rosemary-flavored lamb;
Stuff pancakes with plum compote or drizzle plum sauce over waffles.
Using prunes and plums
Pies, muffins, clafoutis, flipped cakes, and other baked goods
Plum sauce from China. Cook plums, apples, and apricots with rice vinegar, sugar, hot pepper, and star anise for 45 to 50 minutes (star anise). Then strain through a strainer and season with soy sauce to make plum gnocchi. Gnocchi are produced in Italy with a dough made from mashed potatoes, eggs, salt, and nutmeg. With a rolling pin, lay out the dough, cut out circles, add a slice of plum on top, and seal. Cook in a pot of boiling water before rolling in bread crumbs.
Before preparing them, soak them in water if they are particularly dry.
The rabbit with prunes is a French culinary classic.
To accompany the fowl, in a rice filling;
Replace the raisins in the recipes with chopped prunes to reconnect with the real English plum-pudding heritage (plum meaning plum).
Bake apples with pork or veal chops stuffed with it.
Prunes, dates, and pitted dried apricots are used to make a compote of dried fruits in Provence. Combine the fruit, a little tea, the juice and grated zest of two oranges, a sprinkle of cinnamon, and honey in a pot. Cook for about fifteen minutes, covered, on low heat. Before serving with ice cream or sweet cream, add the pine nuts and let aside for a few hours.
In Egypt, prunes are steeped in strong tea and allowed to macerate overnight. Then load the prunes with a walnut and serve them topped with the tea you sweetened and reduced to the consistency of a light syrup.
What are Plum contraindications and allergies?
Allergies to raw plums are possible.
The plum might be to blame for an oral allergy syndrome, which is an allergic reaction to plant proteins. Some persons who are allergic to pollen suffer from this condition. After eating or handling the offending food, the allergic individual has stinging and burning sensations in their mouth, lips, and throat. Symptoms might fade away in a matter of minutes.
However, an allergist should be consulted to ascertain the source of the response and any precautions that should be followed. Cooking breaks down allergenic proteins, allowing persons with this disease to eat cooked plum.
Because plum kernels are tiny, it is best not to offer whole fruit to young children until they are old enough to recognize the kernel and remove or spit it out.
Oral allergy syndrome
Plum is a food that has been linked to the development of oral allergy syndrome. This condition is characterized by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. It affects persons who are allergic to pollen from the environment and is nearly always followed by hay fever.
An immunological response may develop when certain persons with pollen allergies ingest raw plum (cooking generally destroys the allergenic proteins).
Itching and burning feelings in the mouth, lips, and neck are common in these persons. Symptoms might emerge and then go within minutes of eating or touching the problematic food. This reaction is not significant in the absence of additional symptoms, and plum eating does not need to be avoided on a regular basis. However, it is essential that you see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.
Irritable bowel syndrome
Irritable bowel syndrome is characterized by a variety of digestive system issues, such as stomach discomfort, gas, and bowel movement disturbances. This condition is also known as dyspepsia or gastroesophageal reflux disease. Some fresh fruits (strawberries, raspberries, blueberries) and dried fruits may be intolerable to those who have this condition (prunes, figs, dates). Despite the fact that fiber intake is recommended to help regular bowel movements, patients with irritable bowel syndrome should pay extra attention to prune consumption to rule out sensitivity.