Plums are healthy!
The plum is a thirst-quenching fruit of high nutritional value. In spite of its sweet taste it contains little sugar. It is rich in B-vitamins (B1, B2, B6, B12), provitamin A and vitamin E. These vitamins, contained mainly in the purple skin of the plum, also strengthen blood vessels. The plum is a digestive aid and helps to regulate intestinal function.

The plum has its own history
Wild plums could be found growing in the Near East some 2000 years ago. However, the "original plum" of those days as grown between the Caucasus and the Caspian Sea bears little resemblance to today's fruit; since being introduced into Europe, it has been continuously crossed and improved.

The plum was first cultivated as a fruit in Syria and then later by the Romans, who brought them from Asia Minor around 150 BC. They thus became established around the Mediterranean area. The Crusaders brought the fruit to Central Europe. Today, plums are grown where there is a mild climate; however, the principal areas are Germany and the Mediterranean countries.

What to look for...
When purchasing, the plum should be fairly firm and not overripe; nor should it be greenish, for that means it has been harvested too early and has little chance of ripening off the tree. One of its characteristics is the natural film that surrounds it to protect it from losing moisture. This film should be washed off shortly before eating or processing the fruit.

If the plums are to be used for making plum sauce, jam or compote, they should be sprinkled with sugar before being frozen. As a rule, the frozen fruit can be kept for a year or so without loss of quality. By then, the new harvest is approaching in any case.

Do you now fancy plums?
If so, why not try out plum tart with a gelatine glaze? The particular characteristics of gelatine make this a real culinary delicacy. It's a treat not to be missed!

		Dessert
		Glazed plum tart To the recipe