General Description/History

• A “drupe” ie. a fleshy fruit with a hard pit or stone that contains a seed
• Of the same genus as cherries, peaches and other stonefruit.

The plum is a deciduous tree of irregular growth with small white flowers early in spring.

Select plump, clean, full coloured fruit. The fruit should be firm but yield to gentle pressure. Hardness is a sign of immaturity and these should be avoided as they do not ripen well and have poor colour and flavour. Also avoid those with skin breaks, punctures or brown discolouration.

A pleasing aroma is also an indicator of ripeness of some varieties.

Overmature fruit is generally soft, easily bruised and is often leaky. Cracked plums should also be avoided. A bright, lustrous skin indicates freshness while dullness suggests age and deterioration.

Fresh plums are delicious when eaten fresh and are ideal for lunch boxes. They can also be used in hot and cold desserts, stewed, grilled, baked or sauteed, or in fruit salads or pies. Plums also make lovely sauces for various meats or ice-cream and can also be preserved in jams.

As with other deciduous fruits, plums ideally require a cold winter, good rainfall during spring, followed by a hot, relatively dry summer. A porous, open soil such as a sandy loam, allows good drainage and is essential for the growth of good quality fruit.

The species dates back some 2000 years but no-one seems to know or agree when the plum was first cultivated. Early colonists in America found native plums growing from New England to Florida and they are believed to have been eaten by the Indians long before this.

The European type plum is believed to have originated in Western Asia in the region south of the Caucasus Mountains, to the Caspian Sea. The plum we know as a Japanese plum is most probably a native fruit of China. Art motifs and other historical documents show that the Chinese have cultivated many varieties of plums for centuries.

Plums were introduced to Australia early in the 19th century.

Species:

European plums (P. domestica)

• Need a higher level of chilling to bear fruit, and tend to be available later in the season
• Leaves are more oval-shaped and have more coarsely serrated edges
• Each bud has only 1 to 2 flowers
• Green gage and blue plums are common European plums

Japanese plums (P. salicina)

• Have many flowers per cluster and flower as early as July/August
• Have smooth, finely serrated leaves
• More suited to warmer climates as they do not need a high degree of chilling
• Fruits are soft and juicy
• Red, black and blood plums are common forms of Japanese plums
• There are also yellow skinned Japanese plum varieties

Nutritional Value

Plums are a good source of potassium and dietary fibre. They also provide some vitamins A and C, calcium, phosphorous, riboflavin and niacin. They are also low in sodium and kilojoules with one medium plum (70g) providing approximately 110kJ.

Storage/Handling

0°C and 90 -100% relative humidity. Plums will ripen well at 18-20°C.

Consumer Storage: Fruit should be ripened at room temperature for maximum flavour development. Once ripe, plums should be refrigerated uncovered for short periods of time. Ripe fruit is highly perishable so should be used as quickly as possible.

Interesting Facts and Myths?

What’s another name for prunes? Dried plums – because that’s what they are!

Season: 

Botanical Name: Prunus domestica Prunus salicina (Rosaceae)

Alternative Names: 

Availablity: 

Growing Areas: 

QLD – Granite Belt, Sunshine Coast (low chill)
NSW – Central Tablelands, Griffith, Hunter Valley, Murrumbidgee Irrigation Area, Orange, Young
VIC – Goulburn Valley, Melbourne Metropolitan Area, Mid Murray
SA – Adelaide Hills, Riverland
WA – Donnybrook, Dwellingup, Manjimup, Perth Hills