Plum is very appealing in spring and summer. It is the fruit of the plum tree (Prunus domestica), a tree belonging to the Rosaceae family and the Prunus genus, like the peach and almond tree.

The European varieties, later brought to America, have their origin in the Caucasus area, while the eastern ones come from China.

There the plum symbolizes tenacity in the face of adversity, Well, it blooms in winter, while in Japan it represents wealth and abundance, perhaps because its flowers announce spring.

It is also known that the ancient Egyptians already cultivated them and that the dried ones were part of the provisions for the afterlife that were deposited in the pyramids.

Properties of plum

Plum is rich in water (83%), fiber (2%) and carbohydrates (11%), but hardly contains fat (0.2%) or protein (0.8%).

About 100 grams of fresh plums provide potassium (190 mg) and, in smaller quantities, calcium (14mg), phosphorus (10mg), magnesium (8 mg) and iron (0.10 mg).

They also contain notable amounts of vitamin C (9mg), provitamin A (30 mcg) and vitamine E (0.7 mg).

Benefits of plum

This nutritional composition makes the plum a energy food, alkalizing, purifying, refreshing, light and toning, capable of stimulating the nervous system and combating fatigue.

For your low calorie content and its draining action is recommended in case of overweight.

The juice extracted from its pulp purifies and tones the body, making it suitable for carrying out cures, both in spring and summer. It is enough to take a glass twice a day before meals to obtain good results.

How it benefits us

• Physical and mental energy. The plum is especially indicated to obtain better physical and intellectual performance in normal tasks or in periods of momentarily more intense activity (students and athletes).
• Good skin condition, of the mucous membranes and vision due to the good supply of vitamin A.
• Antioxidant action against free radicals that mainly damage the arteries and neurons, in addition to the DNA of the cell nucleus, thanks to its content of vitamin E and C. Other components with an antioxidant effect are anthocyanins, pigments that give it its characteristic color, especially in the reddish and purple varieties.
• Relieves fluid retention, due to its abundance of potassium, which is involved in muscle activity and the body’s water balance.
• Its diuretic effect It also makes it useful in case of rheumatism, gout and kidney diseases (except in case of lithiasis, due to its oxalic acid content, especially in bluish varieties).
• bgood cell functioning due to the presence of various trace elements: copper, manganese, selenium and zinc.
• Detoxifying. Due to its laxative effect, it can relieve functional constipation and lighten the load on the liver.

Purifying cure of plums

The juice extracted from the plum purifies and tones the body, making it suitable for carrying out cures, both in spring and summer.

Just take a glass twice a day before meals, to obtain good results.

To make a cocktail, you extract the juice of half a kilo of plums and add a tablespoon of orange juice and a teaspoon of honey.

How to take it against constipation

One way to combat constipation and protect the intestinal mucosa at the same time is include plum in breakfast, whether fresh, dried, in compote or in the form of jam.

Adding plum to yogurt is a good combination. In the case of persistent constipation, another procedure consists of Soak several prunes in water overnight. The next morning the plums are eaten and the water is also drunk.

The plum in the kitchen

Yellow, red, green, purple, purple, black… plums are a refreshing fruit, with a taste between sour and sweet which contrasts pleasantly and in which you can appreciate almond, floral, peach, strawberry and slightly spicy notes.

This fruit has a great wealth of varieties –more than two hundred– and they are usually classified according to their also varied color.

Thus, the yellow ones stand out for their abundant acidified juice; the red ones have a sweeter flavor; those with green skin, called Claudia, are characterized by their aromatic sweetness; The black ones, with dark bluish skin, are more suitable for cooking.

In our country, the majority of varieties are produced in Lérida, Aragón, Seville and in the Mediterranean area. Fresh and ripe plums can be found in the market from the end of April to September.

As a table fruit they add a finishing touch to any meal, although they can also be eaten before, to facilitate digestion. In addition, being rich in fiber and having plenty of water, they are satiating.

in salad They combine well with sweet lettuce but a touch of bitter or slightly spicy vegetables, such as chicory or watercress, enhances its sweetness. They also go well with nuts such as walnuts, pine nuts or almonds and with fruits such as apples.

Plum jam

Sugar-free blackberry jam recipe

Replaces the sugar for agave syrup to make it healthier. It is also important that the plums are very ripewhen its sweetness is greater.

Ingredients

• 1 kg of plums
• 300 g agave syrup
• Half a lemon in juice
• 1 level teaspoon of pectin or agar-agar powder
• 100 ml of water

Preparation

1. Cook the peeled plums in a pot with the water and lemon juice over low heat for approximately 20 minutes. Stir occasionally so they don’t stick to the bottom, until much of the liquid has evaporated.
2. When they are very tender, add the agave syrup and agar-agar and increase the heat to high to bring about a more intense boil.
3. Remove the foam with a slotted spoon. Cook for about 10 more minutes. It is ready when it turns bright and the bubbles are large and make their characteristic «plop-plop» sound.
4. If you like smooth jam, pass the mixture through the food mill. You can also blend it with a blender.
5. Pour the hot jam into small or medium-sized glass jars with tight-fitting lids, fill them almost to the top, snap the lids shut, and turn the jars upside down.
6. If you are going to consume the jam in the following weeks, you can store the jars in the refrigerator once they are cold.
7. If you want to achieve long-term conservation, you can sterilize them in a bain-marie.
8. Place them in a tall pot well covered with boiling water and leave them for 25 minutes.
9. Take them out of the pot when the water has cooled.
10. Label the jars with the packaging date.

Use your plum jam without sugar to prepare all kinds of cakes or toast for breakfast.