lb plums
Plums are a good source of vitamin C, dietary fiber, and antioxidants including anthocyanins (in purple varieties). They also contain sorbitol, a natural sugar alcohol with mild laxative properties.
About
Plums are the fleshy stone fruits of trees in the genus Prunus, native to temperate regions across the Northern Hemisphere, particularly China and the Caucasus. The fruit features a smooth skin ranging in color from deep purple, red, and yellow to green depending on variety, with pale to golden flesh surrounding a hard central pit. The flavor profile varies significantly by cultivar and ripeness, from tart and astringent to sweet and honeyed, with subtle floral or almond notes in some varieties. Major commercial varieties include Japanese plums (larger, rounder, often sweeter) and European plums (smaller, more complex flavor, better for drying).
Culinary Uses
Plums function across both fresh and preserved applications in global cuisines. Fresh plums are eaten out of hand, sliced into salads, or poached in desserts and compotes. They are extensively used in European preserves and jams, while Asian cuisines employ them in chutneys, pickles (umeboshi in Japanese cuisine), and meat glazes. Plums pair well with warm spices such as cinnamon, cardamom, and clove, and complement both lean meats and rich preparations. Dried plums (prunes) serve as a concentrated sweetener and textural component in braises, tagines, and baked goods.