SCIENTIFIC NAME

Prunus domestica

CLASSIFICATION

Fruit

SEASON

January, February, March, April, May, December

About

The plum is a sweet, tart fruit with plump, shiny skin. Full of fibre, low in calories and high in vitamin C, the plum is perfect for boosting the immune system and those watching their waistline. Predominately red and black, they can differ in size, colour, sweetness and texture but all are perfect for eating, baking, grilling and stewing.

The plum is a sweet and tart fruit with a flesh that ranges from transparent yellow to red. Its texture can also range from soft to firm.

Plums are available from November through to April.

The growing regions in Western Australia are the South West and Perth & Surrounds.

Tips and Hints

Western Australia has the perfect climate for growing juicy plums, many of which are exported.

When selecting, look for plump, smooth skin, free of cuts or splits.

Next, check ripeness smelling for aroma.

When home store at room temperature or in the refrigerator for a short time only, storing between 2 and 8 degrees is not ideal.

Tips and Hints
Avoid plums with cracks or withered skin.

If using for cooking, halve plums and remove the stones first.

Plums are delicious when eaten fresh. They can also be stewed, grilled, baked and preserved and because they are one of the world’s oldest known domesticated fruits , there are literally thousands of recipes that includes plums for both savoury and sweet dishes.

 

Tips and Hints

Plums make lovely sauces for meats.

Plums are low in calories, high in fibre, rich in vitamin C and a good source of potassium. They also provide calcium, phosphorous, riboflavin and niacin.

PLUM  
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 162 kJ
Moisture 87.8 g
Protein 0.6 g
Nitrogen 0.1 g
Fat 0.1 g
Ash 0.3 g
Dietary fibre 2 g
Fructose 1.8 g
Glucose 2.1 g
Sucrose 2.6 g
Total sugars 6.5 g
Starch 0 g
Sorbitol 0.6 g
Available carbohydrate, without sugar alcohols 6.5 g
Available carbohydrate, with sugar alcohols 7.1 g
Organic Acids
Malic acid 1.6 g
Citric acid 0 g
Quinic acid 0.2 g
Minerals
Arsenic (As) 0 ug
Cadmium (Cd) 0 ug
Calcium (Ca) 7 mg
Copper (Cu) 0 mg
Iodine (I) 1.8 ug
Iron (Fe) 0.22 mg
Magnesium (Mg) 6 mg
Manganese (Mn) 0 mg
Molybdenum (Mo) 0 ug
Nickel (Ni) 0 ug
Phosphorus (P) 21 mg
Potassium (K) 153 mg
Sodium (Na) 2 mg
Tin (Sn) 0 ug
Zinc (Zn) 0.1 mg
Vitamins
Thiamin (B1) 0.035 mg
Riboflavin (B2) 0.045 mg
Niacin (B3) 0.58 mg
Niacin Equivalents 0.72 mg
Pantothenic acid (B5) 0 mg
Pyridoxine (B6) 0 mg
Folate, natural 0 ug
Total folates 0 ug
Dietary folate equivalents 0 ug
Alpha carotene 5 ug
Beta carotene 147 ug
Cryptoxanthin 0 ug
Beta carotene equivalents 149 ug
Retinol equivalents 25 ug
Vitamin C 5 mg
Alpha tocopherol 0 mg
Vitamin E 0 mg
Amino Acids
Tryptophan (mg/g N) 80 MN
Tryptophan (mg) 8 mg

Source:
NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).