Plum is a medium-sized edible stone fruit.
Like other fruits such as peaches, nectarines, and apricots, plums are members of the peach family but are far more varied than their stone-fruit counterparts. Plums exist in various sizes and colors, with purple, red, green, orange, or yellow skin and yellow, orange, or pink flesh.
Talking about the nutrition content, plums are primarily made up of starches, with 0.3 oz per 3.5 oz (9.6 g per 100 g) (all of which are naturally occurring sugars). They have 0.003 oz (0.1 g) of fat and 0.02 oz (0.6 g) of protein per 3.5 oz (100 g). Plums also provide a nice blend of nutrients and minerals, including calcium. These nutrients are necessary for nerve function and the development of healthy tissues, cells, and bones.
Plums are incredibly low in calories and high in fiber, making them a perfect snack for cutting down on junk food and losing weight. It is a water-soluble vitamin that functions as an antioxidant and a cofactor in collagen formation, fighting potentially harmful free radicals. Cancer-prevention plum compounds have been reported to aid the bodies of free radicals.
Animal studies have revealed that prunes or dried plums can help reduce and even reverse bone loss. Eating three to four antioxidant-rich prunes per day helps neutralize cell-damaging free radicals that impair memory; therefore, snack wisely to maintain focus!
Plums possess carotenoids and polyphenols that help lower gastrointestinal inflammation and help accelerate digestion, according to a 2016 research published in the journal Molecular Nutrition and Food Research.
You can find various plum desserts on the restaurant menu all around the world, and you can also try out various homemade recipes. It's essential to know which ingredients go well with plums if you're an amateur chef who likes to try new recipes. Stone fruits such as almonds, apricots, and cherries, go nicely with sesame, citrus fruits such as orange and lemon, cinnamon, balsamic vinegar, and other stone fruits such as cherries and almonds.
Let's discover some of the healthy recipes you can prepare with plums.
How to eat a red plum?
Plums are classified as stone fruit. The Satsuma variety has red skin and a bright red interior. Raw, poached, roasted, grilled, or sautéed red plums are delicious.
Do you know one cup of sliced plum contains 0.03 oz (1 g) protein, less than 0.03 oz (1 g) fat, 76 calories, 0.07 oz (2 g) fiber, 0.56 oz (16 g) sugar, and 0.63 oz (18 g) of carbohydrates? You can slice the fresh plum into wedges for healthy salads, breakfast recipes, and your favorite smoothies. The fruit's pit is found in a groove that runs the length of the fruit. Cut parallel to the groove on both sides and lay the flesh aside. Remove and discard any residual flesh on each side of the pit. Each of the large portions should be cut into four wedges.
To eat a red plum, toss a few plum chunks on top of your favorite breakfast food. Mix the wedges of plum into porridge, yogurt, or cereal after slicing it. Pancakes or waffles can also be topped with plums, whipped cream, berries, and other stone fruits such as cherries, nectarines, and peaches.
To make smoothies, combine plums, orange juice, plain yogurt, a banana, honey, and ginger. You can also try out different fruit combinations to develop a one-of-a-kind and delicious smoothie. The flavor of plum is enhanced by fresh herbs such as chives, basil, and mint.
Toss sliced plums, cherries, melon chunks, peaches, apricots, or any other stone fruits you like together to make basic fruit salads. To make an amazing side serving of mixed greens, combine plums with arugula, spinach, or radicchio and garnish with your favorite vinaigrette.
You can also make a plum cake with red plums in the oven. Plum cake is an easy-to-make, light and refreshing treat. Combine the cake batter ingredients, top with sliced red plums, and bake. You'll be eating your sweet and delicious plum cake in less than an hour.
Stir sugar, plums, custard, cinnamon, and water together in a mixing bowl for the traditional plum pudding recipe. After that, pre-heat the oven to 350 degrees F (176 degrees C) and bake for 25 minutes. Stir together sugar, all-purpose flour, milk, and margarine in a separate basin to make the garnish. Increase the temperature of an oven to 450 degrees F (230 degrees C). Heat for ten minutes after spooning the mixture over the pudding.
To prepare plums for newborns, large fresh plums at least 2 in (5 cm) in diameter should be cooked after being cut in half and the pit and skin removed. Serve a whole plum to your child if they are older than 24 months, and show them how to consume from the pit by eating one yourself.
If you don't find fresh plums in the market, go for canned or frozen plums packed in natural juices or water, and avoid plums in the form of syrups, as they are rich in artificial sweeteners. Cooking and peeling plums may prevent you from getting an allergic reaction.
How to eat a dark plum?
Prunes, commonly known as dried plums, are prepared from freestone plums with easy-to-remove seeds. They're well-known for their natural laxative effects. Because they're high in fiber and sorbitol, sugar alcohol, they're good for you. The skin of Blackamber is dark purple on the outside and pale yellow on the inside.
Because fully ripe plums have such a limited shelf life, various methods for preserving the fruit have been established. Plum condiments include Indian plum chutney and Chinese plum sauce, salted Japanese umeboshi, pickled Iranian gojeh sabz, and a range of ways to make plum jellies and jams from throughout the world.
Prepare a plum sauce or glaze to go with your favorite meat dish. Dark plums, onions, vinegar, and spices, make a simple sauce. Plums pair well with pork, chicken, seafood, and ribs such as cod or shrimp.
The plum flavoring complements Middle Eastern-style dishes very well. First, peel the plums to get the correct consistency in your sauce. Then, make an X cut in the bottom of the plum and immerse it in a kettle of boiling water for about 30 seconds. After the plums have cooled, take the skin off by hand.
You can also grill plums to bring out their natural sweetness. Coat a few plums with oil after slicing them in half. Place the sliced plums on the grill for five minutes or until grill-marked and soft. Plum and pork tenderloin, chicken, or shrimp, can also produce plum kebabs for the grill.
Damson is a purple-skinned fruit with a tangy flavor perfect for jams and baking. To make jam with dark plums, cut the plums into small pieces after peeling them. Now, place the plums in a big pot, fill half a cup of water, and cook for five minutes. Combine the butter, sugar, and pectin in a large pot and heat to a full boil. Finally, your homemade plum jam is ready.
How to eat a plum graham?
You can eat the plum just like an apple for a healthy diet. You must ensure that you don't eat the pit. The peel of the plum is edible and has a greater flavor than the flesh.
To make a delicious plum crisp, pre-heat the oven to 400 degrees F (204 degrees C). After that, combine the chopped plums, cornstarch, brown sugar, maple syrup, ginger, lemon juice, and nutmeg in a large mixing bowl. Place the crisp filling in a baking dish that has been coated with cooking spray.
Now, combine brown sugar, oats, flour, salt, and butter to produce the crisp topping. Bake the topping for 30 minutes on top of the filling. Add blueberries and nectarines to the filling if you wish to enhance the taste.
Plums are the perfect sweet filling when you are using store-bought pie crust or prepare at your home. To start with, mix the sugar, sliced plums, salt, flour, and cinnamon in a mixing bowl.
How to tell if a plum is ready to eat?
Plums get ripe from late summer to early fall, with different varieties maturing at different times. When determining whether your plums are ready to eat, two factors must be considered: color and firmness. Plums become more shaded as they age. Blue plums change color from green to greenish-blue, then dull blue. Purple plums have a similar feeling, but they turn purple instead of blue.
Unripe plums are firm to the touch, comparable to avocado. They get mellower over time, especially at the tip. This is also when they begin to stink. A ready plum smells like a plum, has its distinct color, and isn't extremely sensitive. Plums store well in the freezer. You need to remove the pit before eating it.
Plums can be stored in a refrigerator for up to two weeks. They can still be baked if they start to shrivel and resemble prunes, but they're not appetizing to eat raw. Plums are available in the grocery store and at farmers' markets from May through October, with July and August being the peak season.
How to eat a green plum?
Greenage, sometimes known as Reine Claude, is a petite, vivid greenish-yellow variety of plums having a sweet-tart flavor. Unripe green plums are eaten throughout the Middle East and Asia and are as shiny and green as a Granny Smith but approximately a quarter of the size.
Thin Slice the green plums and serve with vanilla ice cream or Greek yogurt with a honey drizzle. Green plums can also be used in salads or cooked down with sugar to make a sweet and tart compote, similar to rhubarb. Unripe plums are perfect for making green plum jam. Green plums can be used in any recipe that calls for ripe plums, though you may need to add a bit more sugar.
If the plums are firm and unripe, keep them at room temperature in a brown paper bag for some days. This concentrates the ethylene gas around the plums, speeding up the ripening process. When you see plums are ripe, store them in the fridge for three to five days before eating.
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