Plum
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What is a plum?
A plum is any of various trees or shrubs in the genus Prunus that bear edible fruit. The fruits are smooth-skinned drupes, varying in shape from globular to oval, with oblong seeds.
The European plum (P. domestica) likely originated around the Caucasus and Caspian Sea, while the Japanese plum was first domesticated in China but developed in Japan. Plums are eaten fresh, cooked, or baked. Some plum varieties with firm flesh and high sugar levels can be dried to make prunes. Many species are also used as ornamental plants because of their attractive flowers and leaves.
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What does a plum plant look like?
Plum plants belong to the genus Prunus, closely related to peaches and cherries. The European plum (P. domestica) likely originated around the Caucasus and Caspian Sea, while the Japanese plum (P. salicina) was first domesticated in China but developed in Japan.
Plum trees have bark that is unique in structure and appearance, with some species exhibiting dramatic changes with age. The bark minimizes water loss, deters insects and fungal attacks, and protects against fire damage. Some plum varieties can be dried without fermentation and are called prunes. These plums have firm flesh and high sugar levels, which help preserve them when dried.
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How do plums grow on the plant?
Plums belong to the genus Prunus in the plant family Rosaceae. Most plum varieties bear flower buds on short spurs or along the terminal shoots of the main branches. Each bud contains one to five flowers, with two or three being most common.
Each flower has a cup-like hypanthium that holds the sepals, petals, and stamens on its outer rim and surrounds a single pistil. After pollination and fertilization, the hypanthium falls off, and the ovary develops into a drupe fruit. The outer part of the fruit ripens into a fleshy, juicy exterior, while the inner part forms the stone, or pit, which encloses the seed.
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What are some different types of plums?
Plums, from the genus Prunus, are closely related to peaches and cherries. The European plum (P. domestica) likely originated around the Caucasus and Caspian Sea, while the Japanese plum (P. salicina) was first domesticated in China but developed in Japan.
Other types of plums include:
* Damson plum (P. insititia) is a widely cultivated Asian plum tree with small, tart fruit.
* Purple-leaf plum (P. cerasifera) is an ornamental plant known for its attractive flowers and leaves.
* Wild plum is an uncultivated plum, such as Prunus domestica or P. americana.2 Britannica SourcesCreated from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles. -
How are plums harvested and used as food?
Plums, from the genus Prunus, are eaten fresh, cooked, or baked. The European plum (P. domestica) and the Japanese plum (P. salicina) are grown commercially for their fruits. The Japanese plum is the most common fresh plum sold because it has a longer shelf life than most European varieties. Plum varieties with firm flesh and high sugar levels can be dried without fermenting and are called prunes. These are preserved by drying in dehydrators or under the sun.
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What nutrients do plums contain, and how are they beneficial to health?
Plums are related to peaches and cherries. They can be eaten fresh, cooked, or baked.
Plums contain fibre, which can help prevent constipation. Plums also feature a variety of nutrients:
- Vitamins Vitamin C (9.5 mg), Vitamin A (323 IU), Thiamin (0.043 mg), Riboflavin (0.096 mg), and Niacin (0.5 mg)
- Other Nutrients Water (85.2 g), Carbohydrates (13.01 g), Fat (0.62 g), and Protein (0.79 g)
These values are based on a 100g serving.
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Plum, any of various trees or shrubs in the genus Prunus and their edible fruits. 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 European plum (P. domestica) and the Japanese plum (P. salicina) are grown commercially for their fruits, and a number of species, including the purple-leaf plum (P. cerasifera), are used as ornamental plants for their attractive flowers and leaves.
Plum varieties that can be dried without resulting in fermentation are called prunes. Such plums have firm flesh and contain high levels of sugar, qualities that favor their being preserved by drying, which is done in dehydrators or under the sun.
Physical description
- Kingdom: Plantae
- Clade: Angiosperm
- Order: Rosales
- Family: Rosaceae
- Genus: Prunus
Trees of some plum species reach a height from 6 to 10 meters (20 to 33 feet), while others are much smaller; some species are small shrubs with drooping branches. The flower buds on most varieties are borne on short spurs or along the terminal shoots of the main branches. Each bud may contain from one to five flowers, two or three being most common, and often give an appearance of densely packed, showy flower clusters when the trees are in full bloom. Each flower features a hollow cuplike structure known as the hypanthium, which bears the sepals, petals, and stamens on the outer rim and surrounds a single pistil. After fertilization the hypanthium and its attachments fall off, leaving the ovary to develop into a drupe fruit. As the fruit grows, the outer part ripens into a fleshy juicy exterior, and the inner part forms the stone, or pit, which encloses the seed. The fruits show a wide range of size, flavor, color, and texture. As trees come into bearing, they do not require much pruning and can be grown satisfactorily in a home fruit garden if diseases and pests are controlled.
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History and cultivation
Plums are widely cultivated throughout the world, and many varieties are adapted to a range of soils and climatic conditions. The common European plum (P. domestica) probably originated in the region around the Caucasus and the Caspian Sea and is at least 2,000 years old. Another Old World plum species, probably of European or Asiatic origin, is the Damson plum (P. insititia); ancient writings connect early cultivation of those plums with the region around Damascus. The Japanese plum was first domesticated in China thousands of years ago but was extensively developed in Japan; from there it was introduced to the rest of the world. Japanese plums have a longer shelf-life than most European varieties and are thus the most common fresh plum sold commercially.