Plum

Plum is the edible fruit of the plum tree, a tree belonging to the genus Prunus. This rounded or slightly oval fruit, with smooth and shiny skin, varies in color from yellow and red to deep purple. The flesh is juicy and can be sweet or sour, depending on the variety.

Origin: The plum has its origins in temperate regions of Europe, Asia, and America, with a long cultivation history dating back thousands of years. Currently, it is a common ingredient in many world cuisines, especially in desserts, jams, sauces, and both sweet and savory traditional recipes.

Properties: Plums are rich in dietary fiber, vitamins (especially vitamin C and vitamin K), minerals like potassium, and natural antioxidants that contribute to digestive health and strengthen the immune system. Additionally, they are low in calories, making them suitable for balanced diets.

Synonyms in Spanish from Latin America: Depending on the country, the plum may also be known as ciruela roja, ciruela michoacana (in Mexico), ameixa (in some regions of Argentina and Uruguay), or simply ciruela.

In cooking, the plum provides a distinctive flavor that can enhance everything from sweet dishes, such as pies and compotes, to accompanying sauces for meats, thanks to its balance of sweetness and acidity.