Plum

Red or dark red round fruit with a stone, which is sweet but the skin and around the stone is very sour. Mature plums have a dusty-white coating that gives them a glaucous appearance; this can easily be rubbed off though. Dried plums are sometimes known as prunes. They are also called as 'drupes' fruits with a hard stone pit surrounding the seed.

Nutrition

• A low-fat food, with less than one gram of fat per serving
• A moderate source of vitamin A and β-carotene
• Plentiful in minerals like potassium, fluoride and iron

Health Benefits

• Treats constipation because of their fiber content
• Helpful in reducing bad cholesterol
• Helps to regulate the smooth digestive system functioning
• Protects from lung and oral cavity cancers.

Purchase Guide

• Fresh plums are available from June through October since their peak season is August and September.
• When you select plums in the produce section of your market, look for fruit that is free of nicks and blemishes. They should be even in color, appear to be plump and smell sweet.
• Avoid purchasing plums that are rock-hard. These plums may never fully develop the rich juiciness of a fully ripe plum. Instead, pick plums that are slightly soft and give a little to the touch.

Storage: If your plums are slightly hard, you can keep them at room temperature in a paper bag to continue to ripen (about one to two days), but once they are slightly soft at the end, you'll want to put them in the refrigerator to prevent them from over-ripening. Fresh plums can keep in the refrigerator for about two to three days.