Introduction:
The plum belongs to the rose family and is a stone fruit. Depending on the variety, the fruits vary in size, shape and colour. They come in black, blue-black, blue, blue-red, violet, red, yellow and yellow-green. The flesh tastes sweet to tart and juicy.
Use/Preparation:
Plums taste good raw, on cakes, in desserts, jam, compote, as roast stuffing, in sauces, brandy or wrapped with bacon as a snack (tapas).
Health:
Dried prunes and prune juice aid digestion. This is mainly due to the dietary fibres pectin and cellulose, which swell up on contact with water and stimulate the intestinal wall. The secondary plant substances (especially anthocyanins) have an anti-inflammatory effect, among other things. Plums are also rich in minerals and trace elements such as potassium, calcium, iron, magnesium, zinc as well as vitamins A, C and E.
Alternatives:
Mirabelles or plums, for example, can be used instead of plums. Figs or dates can also replace the fruit in some recipes. Like plums, figs, dates or apricots are also available in dried form.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 46/192 |
| Fat | 0,3 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 11,4 g |
| Sugar | 9,9 g |
| Protein | 0,7 g |
| Salt | 0 g |
