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| PLUMS. |
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| INTRODUCTION |
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ORIGIN AND VARIETIES
The plums are original of the Caucasus, Anatolia (Turkey) and Persia (Iran). The principal producing countries are Argentina, Chile, South Africa, the United States and, in Spain, he emphasizes his cultivation in Aragon, in the Mediterranean area and in the provinces of Seville and Lerida. According to the color of his skin, the plums can qualify in yellow, red, black and green.
- The yellow ones are fruits of acidic flavor and abundant juice.
- The red ones are juicy and with a flavor more sweet than the yellow ones.
- The black women have the bluish or blackish skin and they are most adapted to cook.
- Those of green skin are named a Greengage and are characterized by his sweetness.
 Between the varieties most known in our country they are:
of pulp very juicy and extremely sweet straw, brilliant, thick, resistant and of clear yellow skin. It usually appears on the Spanish market from the second June two weeks.
would cause of the Asian wild plum, there are fruits of big, rounded and heart-shaped size. His skin is of an intense red color and his meat, yellow amber, very juicy, sweet and perfumed. His compilation is realized in the middle of July, although it is a variety in clear regression on the market of our country because it is very delicate and gets damaged with facility.
differs from all other for being the most sweet and exquisite variety. The color of his skin is dark green and the very juicy and refreshing pale green pulp. It is excellent like table fruit or for the making of compotes, conserves and jams. His compilation is realized in July and August.
named this way in France in honor to the wife of Francisco I, it is a light green and golden fruit, of pale and very juicy meat. It is one of the most widespread varieties that is cultivated especially in Saragossa.
are fruits of average size and leather color dark garnet, and the pulp, although it is beefy, he does not stand out for his sweetness. It is late as for his appearance on the market.
are purple, very big plums (55 millimeters), consistent, turgid as for his texture, which almost allows to taste them with knife and holder. They usually matter of other countries and occupy a space in the time that there is no national production.
these plums are known commercially with the name of plum "strawberry" by his skin of purple color, his juicy pulp of intense rosy color and very sweet flavor similar to that of the strawberry.
is the earliest variety in appearing on the Spanish market. It has the skin of vinoso color, pulp and juicy of yellow color, beefy with a quite insipid flavor, lightly acidulously.
HIS BEST EPOCH
The plums announce his maturation for the special perfume that they detach. We can find them on the market from ends of April until September.
CHARACTERISTICS
 is a rounded or egg-shaped and heart-shaped drupe. With oblong bone formed by two seeds in his interior that lose his germinative faculty after one month.
 the most common calibers range from the 35 to 55 millimeters and it has an approximate diameter of approximately 7 centimeters and a 65 grams weight.
 the skin and the pulp have a uniform and intense color, which according to the variety will be yellow, green or red violet.
 depending on the cultivation variety there are flavors that resemble the strawberry between acids and sweets or more perfumed flavors. The contrast is typical between the bitter skin and the sweet pulp, what makes them exquisite like ingredient in different plates.
The plums destined for the transport and for the table, must be gathered to hand, trying that the whitish wax that covers them (pruina) remains intact.
HOW TO CHOOSE IT AND TO PRESERVE IT
On having bought plums, it is necessary to insure itself that should be firm, should not be spoiled and should be covered of a light dull grit. If they are taken straight of the tree, it is known that they are mature when shaking lightly the tree some fruit falls down. The plum, once it has reached his ripeness point, does not last any more than two or three days. If they are bought green, it is convenient them to leave to temperature ambience so that they mature. Once in the hearth they must keep in the refrigerator for a few days. Before consuming the plums, it is convenient to wash them carefully since normally they are consumed by skin.
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Composition for 100 grams of eatable portion |
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Calories |
45 |
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Carbohydrates (g) |
11 |
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Fibre (g) |
2,1 |
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Potassium (mg) |
190 |
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Magnesium (mg) |
8 |
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Calcium (mg) |
14 |
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Vitamin C (mg) |
3 |
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Provitamina A (mcg) |
21 |
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Vitamin And (mg) |
0,7 |
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| mcg = micrograms |
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NOURISHING PROPERTIES
The principal component of the plums is the water, followed by the carbohydrates, between which he emphasizes the presence of sorbitol, of light laxative action. The vitamins contribution is not excellent, although he emphasizes his content moderated in provitamina A (more abundant in those of dark color) and vitamin E (it intervenes in the stability of the blood cells and in the fertility), both of antirust action. The provitamina or beta caroteno transforms in vitamin A in our similar organism this one needs it. The vitamin A is essential for the vision, the good state of the skin, the hair, the mucous membranes, the bones and for the good functioning of the immune system. As for his minerals content, they are rich in potassium. The potassium, it is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell. They are characterized for possessing antocianos (pigments of antirust and antiseptic action) and malic acid. This organic acid is part of the vegetable pigment that provides flavor to the fruit. Likewise, his plenty of fibre and other laxative components (sorbitol and derivatives of the hifroxifenilxantina), improves the intestinal transit.
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