Purple plums

Purple plums are small, juicy fruits, characterized by their smooth, dark purple or almost black skin, and sweet, slightly acidic flesh that can range in color from yellow to reddish tones. This ingredient is highly valued in cooking for its intense flavor and versatility, being used in both sweet preparations, such as jams, desserts, and juices, as well as in savory dishes to add a fresh, fruity touch.

Probably originating in Asia, plums have spread throughout the world and are widely cultivated in Latin America, especially in countries with temperate climates. Their cultivation dates back centuries, and they have been a staple food in various cultures.

In terms of their properties, purple plums are an excellent source of dietary fiber, vitamins A and C, and natural antioxidants that help combat oxidative stress. They are also known for their digestive benefits and their ability to help regulate intestinal transit.

In different regions of Latin America, purple plums may be known by different names, such as black plums in Mexico, prune plums or simply prunas in countries like Chile and Argentina, and in some places, they are also called fresh prunes before being dehydrated.

Including purple plums in your recipes provides a unique flavor and significant nutritional value, making this ingredient a delicious and healthy option for a variety of dishes.