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Pflaumen
Pflaumen

Plum

Sweet and sour enjoyment
Systematics
Scientific name: Prunus domestica
German name: Pflaume
Classification: Rosales
Family: Rosaceae
Subfamily: Spiraeoideae
Tribute: Amygdaleae
Genus: Prunus
Season: July - September
  • Water 83,7%
  • Carbohydrates 10,2%
  • Proteins 0,6%
  • Fats 0,2%
  • Crude fibre 1,6%

Plum or Prune?

Plums are closely related to peaches and cherries and are widely eaten fresh as a dessert fruit, cooked as compote or jam, or baked in a variety of pastries. The only difference between plums and prunes is that prunes are the dried version of European plums. In the United States the term "prunes" is not used as frequently as before, as this fruit recently had its name officially changed to "dried plum." And if you thought the dried version would have lost a lot of the healthy contents your are very mistaken. Even after several weeks of storage the prunes keep their nutrious effects and are capable to strengthen your whole immun system.

Nutrition information

Quantity per 100 grams

Calories 46
Fat content 0,3 g
Saturated fatty acids 0 g
Polyunsaturated fatty acids 0 g
Monounsaturated fatty acids 0,1 g
Cholesterol 0 mg
Sodium 0 mg
Potassium 157 mg
Carbohydrates 11 g
Roughage 1,4 g
Sugar 10 g
Protein 0,7 g

Origin & Provenance

Health

Things to know

Preparation

Storage

Origin & Provenance

The prune originates from the periphery around the Caspian Sea. It is believed to have originated there from a cross between the cherry plum and the sloe. In the 2nd century B.C. the then still quite small plum came from Damascus to Italy and Greece by crusaders.

Since the plum tree was settled in Europe in this way, countless crosses with plants from the local fauna have arisen, so that the Roman writer Pliny no longer mastered cataloguing. In the 18th century the police even tried to forbid the re-creation of plum crosses, which of course turned out to be difficult. But thanks to the joy of experimentation at that time, we can now enjoy the delicious plum relatives such as plums, mirabelle plums or renekloden.

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Health

The ingredients of the plum support the liver and kidneys, have a mild laxative effect, strengthen the nerves, lower fever, prevent arteriosclerosis and are regarded as stimulating the metabolism. Persons sensitive to the stomach should either chew the plums very well or prefer the plums, as the skin of the plums is difficult to digest and can cause so much pain if it does not get soft enough into the stomach.

Depressive moods and nervousness can easily be combated with a one-week plum cure. For this only 200g of plums have to be distorted daily.

plums are an excellent thirst quencher because they contain a lot of water and much less sugar than you might expect. The sweet fruit's reputation is probably due to its traditional addition to baked goods.

Things to know

Fresh plums taste sweet and juicy, but when cooked they usually taste sour. This has made them a popular taste experience, especially when used in baking cakes.

Preparation

Plums and plums are suitable for both fresh consumption and further use. They are mainly processed in the well-known plum compote , but are also used in cold dishes, dumplings, sauces, baked goods (plum cakes) and a wide variety of desserts.

Plums, which you want to make into compote or mush, should be mixed with enough sugar before, so that they can draw enough own juice (50 - 100g sugar for 500g plums).

Storage

Fresh, unwashed plums can be stored in the refrigerator for 3-4 days. Plums that have not yet ripened can be stored for 2-3 days on a sunny windowsill, where they can then ripen without any problem

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