PLUM
PLUM
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The plum is ovoid or round in most varieties, it houses a bone that contains a small seed. The appearance, color, volume and flavor of this fruit depend on the diversity of varieties that exist. Among the best known in local production are the old Golden Japan, Claudia Falsa, Claudia Reina and Santa Rosa. The Claudia Reina is one of the sweetest and most exquisite; Small in size and with a greenish flesh, it has excellent taste qualities. The plum season runs from May to October. From January to April there are off-season plums, mainly of more modern varieties: Larry Anne, Laetitia, etc.
Origin
The origin of the plum is located in Asia, and more specifically, between the regions of the Black Sea and Central Asia. Currently, the main producing countries are in the Mediterranean basin, in South Africa, Chile and Argentina. In Spain, the most producing areas are: Catalonia, Zaragoza, Valencia, Murcia, Seville and Cordoba.
Properties
The plum is a fruit that stands out for its laxative and digestive properties. It is beneficial for the treatment of constipation in delicate people and is highly recommended for colds and coughs. It is also rich in sugars and carbohydrates. In addition, it is an important component in slimming diets because many of its varieties, when fresh, have a low calorie content.
Consumption
The best way to consume the plum is to eat it raw. But it can also be eaten boiled or dried. It is also a fruit widely used for the preparation of preserves and marmalades.
Conservation
The ideal way to preserve plums is to store them in a cool place, such as the fridge. To enjoy their exquisite flavor, it is better to take them out of the fridge a little before eating them, especially if they are ripe.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.