Plum - Healthy Recipes And More

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Plum - Healthy Recipes And More
Plum - Healthy Recipes And More
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Video: Healthy Plum Slice recipe 2023, February
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Plums

Its skin color draws particular attention to it - the blue-violet plum has a sweet and sour taste and firm flesh compared to other stone fruit types. Jams and compotes made from it are a specialty. The white coating with which the plum is covered should not be wiped off. It protects the fruit from drying out. Domestic plums are available from July to September…

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  • more on the subject
  • Botany
  • ingredients
  • Use and preparation
  • storage

Botany

The plum (Prunus domestica subsp. Domestica) belongs to the genus of plums (Prunus) within the rose family (Rosaceae). Together with Ringlotte and Mirabelle plums it belongs to the subspecies of the plums (Prunus domestica). It is believed to be a cross between sloe and cherry plum. We know over 2,000 different types of plums, which differ in size, skin and fruit color as well as in taste. Plums have a blue to black-purple skin color, the flesh is white to green-yellow. The white coating on the peel protects the fruit from drying out, the wax-like layer is called a "scent film".

The plum (Prunus domestica subsp. Domestica) can be distinguished from the plum (Prunus domestica) on the basis of the following characteristics: Plums have a more elongated-oval shape, whereas plums are more rounded. In contrast to the plum, the plum does not have a lateral furrow, the fruit seam. The plum stone is oblong-flat and pointed at the ends. In addition, the flesh of plums comes off the stone more easily.

The cultivated plum tree rarely grows higher than four to five meters. Wild forms of the plum grow more like a bush.

ingredients

Plums contain various vitamins and minerals such as vitamins of the B group as well as potassium, iron and zinc. Sorbitol (sugar alcohol) and the soluble fiber pectin have a digestive effect, the fruit acids contained can sometimes have a slight laxative effect. The strong blue color of the plum is one of the flavonoids (secondary plant material) and has positive effects on the body: Flavonoids can prevent cancer and cardiovascular diseases and have an antioxidant effect.

Plum

ingredients

per 100 g edible

portion, raw

Plum

ingredients

per 100 g edible

portion, raw

Energy (kcal) 49 Iron (mg) 0.4
Fat (g) 0.2 Vitamin A (µg) 65
Protein (g) 0.6 Vitamin B1 (mg) 0.07
Carbohydrates (g) 10.2 Vitamin B2 (mg) 0.04
Dietary fiber (g) 1.6 Niacin (mg) 0.4
Potassium (mg) 177 Vitamin B6 (mg) 0.05
Calcium (mg) 8th Vitamin C (mg) 5
Magnesium (mg) 10 Vitamin E (mg) 0.8

Use and preparation

If you don't nibble on the blue fruits straight away or mix them into a fruit salad, you can use plums in a variety of ways in the kitchen: Since the flesh of the plum retains its shape well and for a relatively long time, it is ideal as a topping for cakes and Danish pastries. Typical is their processing into jam, compote or puree such as plum roasters and powidl. The Powidl is a tried and tested jam-like filling, for example in yeast dumplings and Buchteln. The plum dumplings are a classic Austrian dessert. Dried plums can be found in muesli mixes or are eaten as a snack. Dried plums also go well with savory dishes such as cheese platters or game dishes.

storage

Plums are easy to store. They can be kept in the refrigerator for a week. Under optimal conditions, for example in a cold store, they are between -1 and 0 degrees Celsius and 90 percent rel. Humidity can even be stored for up to eight weeks. You can also deep-freeze plums if halved and pitted.

Note When shopping, pay attention to smooth and plump fruits that are still pressure-resistant. The protective scent film should be visible.

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