Plum

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Plum (Prunus domestica)

Plum (pronounced: /plʌm/) is a fruit of the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).

Etymology

The English word "plum" comes from Old English plūme, which was borrowed from Church Slavonic plŭvŭ (ripe). The term has been in use since the late 13th century.

Related Terms

  • Prunus: The genus to which the plum tree belongs.
  • Stone fruit: A type of fruit that includes plums, characterized by a hard "stone" pit surrounding the seed.
  • Drupe: The botanical term for fruits like plums, with a fleshy outer part and a hard shell around the seed.
  • Prunus domestica: The scientific name for the common European plum.

Varieties

There are many varieties of plums, including:

  • European Plum (Prunus domestica): The most common variety, used for many culinary purposes.
  • Japanese Plum (Prunus salicina): A variety known for its larger, juicier fruit.
  • Damson (Prunus insititia): A variety known for its distinctive tart flavor, often used in jam-making.
  • Mirabelle (Prunus domestica subsp. syriaca): A small, sweet variety grown primarily in the Lorraine region of France.

Culinary Uses

Plums are used in a variety of culinary contexts, including desserts, jams, and certain types of wine, such as plum wine. They can be eaten fresh or used in baking and cooking. Dried plums are known as prunes, which are used in cooking and baking, and are also eaten as a snack.

Health Benefits

Plums are a good source of vitamins such as vitamin C and vitamin K. They also contain dietary fiber, which can aid in digestion. The antioxidants found in plums may also provide various health benefits, including reducing inflammation and lowering the risk of certain chronic diseases.

External links

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