Plum
Archaeological sites from the Neolithic age have yielded plum remains alongside olives, grapes, and figs. These findings suggest plums were among the first fruits domesticated by humans. Three species dominate cultivation today yet do not exist in the wild. Prunus domestica traces its roots to East European and Caucasian mountains. Prunus salicina and Prunus simonii originated in China. Ken Albala argues that plums may have originated in Iran before spreading outward. Historical records show plums were brought to Britain from Asia. Cultivation was documented in Andalusia, southern Spain, as early as the 12th century. Ibn al-'Awwam wrote about plum tree cultivation in his Book on Agriculture between pages 319 and 321. Medieval monasteries in England maintained gardens containing 'ploumes' and 'bulaces'. Geoffrey Chaucer referenced these trees in his writings. The 17th and 18th centuries saw a significant increase in plum cultivation across Europe. Thomas Rivers developed new varieties in England during this period. His Early Rivers and Czar varieties remain esteemed today. The Victoria plum first appeared for sale in 1844.
Plums belong to the subgenus Prunus within the genus Prunus. Two species hold worldwide commercial significance. The hexaploid European plum is known scientifically as Prunus domestica. The diploid Japanese plum includes Prunus salicina and its hybrids. Old World plams fall into section Prunus with leaves rolled inward at the bud stage. New World plums occupy section Prunocerasus where leaves fold inward. Section Armeniaca contains apricots like P. mume which some authors treat separately. P. cerasifera, or cherry plum, grows in Southeast Europe and Western Asia. P. brigantina appears in Briançon, France, and is also called marmot plum. P. cocomilia thrives in Albania, Croatia, Greece, and southern Italy including Sicily. P. spinosa, known as blackthorn or sloe, spreads through Europe and western Asia. P. vachuschtii originates from the Caucasus region. American plums include P. alleghaniensis found from New York to Kentucky. P. americana ranges from Saskatchewan south to New Mexico and east to Florida. Chickasaw plum grows from Florida west to California. Oklahoma plum exists across Alabama, Arkansas, Colorado, Kansas, Louisiana, New Mexico, Oklahoma, and Texas.
World production of plums reached 12.5 million tonnes in 2023 when combined with sloes. China produced 55% of this global total that year. Romania and Chile ranked as the next largest producers after China. Japanese or Chinese plums dominate the fresh fruit market globally. These fruits are large, juicy, and possess a long shelf life. European plums remain common in certain regions for both eating and cooking. Damson varieties feature purple or black skin with green flesh. Prune plums usually have oval shapes and freestone characteristics suitable for drying. Greengage trees produce firm fruit with green flesh even when ripe. Mirabelle plums appear dark yellow and grow predominantly in northeast France. Victoria plums display yellow flesh with red or mottled skin. Yellowgage resembles greengage but features yellow coloring instead. Myrobalan plum cultivation occurs widely in West Asia. Russian plams result from hybridization between Japanese plum and myrobalan plum. They carry the scientific name Prunus × rossica. The United States cultivars mostly combine P. salicina with P. simonii and P. cerasifera.
Plum trees reach medium size when pruned to approximately five meters tall. Without pruning they can grow up to ten meters high and spread across eight meters wide. Flowering begins after 80 growing degree days accumulate. In good years about 50% of flowers become pollinated into actual fruit. Blossoms appear in January in Taiwan and early April in the United Kingdom. Dry weather prevents development past a tiny stage causing green buds to fall prematurely. Unseasonably wet conditions promote brown rot fungal disease if harvest is delayed. Brown rot affects edibility unless caught immediately though it remains non-toxic. Some affected areas can be cut away from otherwise usable fruit. Plum juice ferments into wine while dried salted versions become snacks called saladito or salao. Umeboshi uses ume fruit which relates more closely to apricots than true plums. These Japanese varieties often accompany rice balls known as onigiri or omusubi. Licorice intensifies flavor in salty plum drinks and shaved ice toppings. Pickled plums appear in Asia and international specialty stores worldwide. The larvae of November moth, willow beauty, and short-cloaked moth feed on plum leaves.
Dried plums usually carry the name prune in most markets. European plams include dessert cultivars for eating fresh and culinary types for cooking. Damson plums feature clingstone flesh that proves astringent despite purple skin. Prune plums offer sweet freestone flesh ideal for making traditional prunes. Greengage maintains firm texture with green flesh even when fully ripe. Mirabelle plums grow dark yellow and dominate northeast France production. Victoria plums display red mottled skin over yellow flesh. In West Asia myrobalan plum cultivation thrives alongside cherry plum varieties. Russian plums result from hybridization between Japanese and myrobalan parents. Balkans convert plums into slivovitz brandy called šljivovica in Bosnian, Croatian, Montenegrin, or Serbian. Hungary grows large numbers of Damson variety plums known locally as szilva. These become lekvar plum paste jam, palinka fruit brandy, and plum dumplings. Romania uses 80% of its production to create țuică similar brandy. Central England produces plum jerkum cider-like alcoholic beverage from local harvests. Cream, ginseng, spicy, and salty flavors appear among dried plum varieties at Chinese grocers. Pickled plums remain popular preserves available in Asian and international specialty stores.
Raw plums contain 87% water content by weight. Carbohydrates make up 11% while protein accounts for just 1%. Fat levels stay below 1% in fresh fruit. A reference amount provides 46 calories of food energy. Vitamin C reaches 11% of the Daily Value without other significant micronutrients. Plum kernels contain cyanogenic glycosides including amygdalin which acts like cyanide poison. Prune kernel oil comes from the fleshy inner part of the pit though unavailable commercially. Wood from plum trees serves hobbyists making musical instruments knife handles and inlays. The taste ranges from sweet to tart with particularly tart skin on some varieties. Firm juicy flesh allows consumption fresh or processing into jams and other recipes. Fermented juice becomes wine while distilled versions yield brandies across multiple cultures. Dried salted snacks known as saladito or salao appear in various global markets. Licorice intensifies flavor in salty drinks and shaved ice toppings found worldwide. Pickled preparations remain common preserves in Asia and international specialty stores.
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Common questions
When were plums first domesticated by humans?
Archaeological sites from the Neolithic age have yielded plum remains alongside olives, grapes, and figs. These findings suggest plums were among the first fruits domesticated by humans.
Where did Prunus domestica originate geographically?
Prunus domestica traces its roots to East European and Caucasian mountains. Ken Albala argues that plums may have originated in Iran before spreading outward.
Which countries produce the most plums globally in 2023?
World production of plums reached 12.5 million tonnes in 2023 when combined with sloes. China produced 55% of this global total that year while Romania and Chile ranked as the next largest producers after China.
What varieties of plums are grown in France today?
Mirabelle plums appear dark yellow and grow predominantly in northeast France. Victoria plums display yellow flesh with red or mottled skin.
How much water is contained in raw plums by weight?
Raw plums contain 87% water content by weight. Carbohydrates make up 11% while protein accounts for just 1%.