Plum

Plums are a group of drupe fruits belonging to the genus Prunus, within the family Rosaceae. They are closely related to other stone fruits, such as cherries, apricots, and almonds. The plum is classified into several species, with the European plum (Prunus domestica) and the Japanese plum (Prunus salicina) being the most commercially significant.

Plums have a long history of cultivation, dating back over 2,000 years. They were likely first domesticated in Europe and Asia and spread to other parts of the world through trade and exploration. The European plum was introduced to the Americas by European settlers in the 17th century, while Japanese plums arrived in the 19th century.

Taxonomy and Varieties

The European plum is thought to have originated from hybridization between the cherry plum (Prunus cerasifera) and the sloe (Prunus spinosa). It encompasses several well-known varieties, including:

Damson: A small, tart plum often used for making jams, jellies, and plum wine due to its high acidity and strong flavor.
Greengage: A small, green variety known for its sweet flavor.
Mirabelle: A small, yellow European plum known for its sweet flavor and commonly used in jams, pastries, and brandy.
Italian plum: Also known as Italian prune, this variety is commonly used for drying into prunes.
Santa Rosa: A Japanese plum variety known for its large, juicy, and sweet-tart fruit, often eaten fresh or used in desserts.

The Japanese plum is less cold-hardy and tends to produce larger, juicier fruit. It is also a parent species in the development of hybrid fruits like pluots and plumcots (crosses between plums and apricots).

Culinary Uses

Plums can be used both fresh and cooked. They are widely used in tarts, cakes, dumplings, and compotes, as well as in jams, such as the central European powidl. Dried plums, called "prunes" in English, are widely used in desserts and savory dishes, especially when stewed with meats like pork or duck.