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Plum

Prunus domestica Family: Rosaceae Soft round smooth-skinned sweet fruit with sweet flesh and a flattish pointed stone. A plum is a fruittype with a lot of varieties. They vary in season, size, colour and taste. Plums are large 3-6 cm andThey are dried often and can be kept for a few days. Keep them on a fruit dish on a cool and dark place. Plums are native in China, America, Europe and the Kaukasus. Greek writers mention cultivated plum races being imported to Greece from Syria. The Romans introduced the fruit in Northern Europe. In 1864 there were 150 cultivated races. Plums are high in carbohydrates, low in fat and low in calories. Plums are an excellent source of vitamin A, calcium, magnesium, iron, potassium and fiber. Plums are free of sodium and cholesterol. Like all fruit plums contain a substantial amount of vitamin C. A prune is a dried plum; Plums for drying are harvested at a more mature stage than those used for fresh consumption or canning; California is famous for its export of Japanes plums. Prunes used to be dried on the tree and in the sun like raisins, but nowadays they are dried in forced air tunnels heated by gas, this gives a more uniform product. The Japanese plum should be called the Chinese plum because the Japanese imported the fruit 200 to 300 years ago from the Chinese that had cultivated the fruit for thousands of years. The Japanese spread the fruit allover the world and so it became the Japanese plum. Plums stimulate the bowel movement. Its skin contains a substance that is responsible for that effect. If you peel the fruit you won't be bothered with the well known side effects of this lovely fruit.
Last modified: 13 April 2009
Editors: Nik D
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