Last year, we also received a large number and variety of plums. I’m linking the article to some recipes here. In doing my low-key research about plums for this article, I have learned that they don’t seem to be as popular as the peach in terms of interesting links online (which, I admit, is really not a very good research technique). However, I did find out this:

While distantly related to other pitted fruits—cherries, peaches, etc.—the plum is a different subgenus because of the configuration of the bud and flowers on the stem.

Plums are high in carbohydrates, low in fat and low in calories. Plums are an excellent source of vitamin A, calcium, magnesium, iron, potassium and fiber. Plums are free of sodium and cholesterol. Like all fruit plums contain a substantial amount of vitamin C. Plums are known for their digestive effects due to good fiber and sorbitol (sugar) content.

A prune is a dried plum and now, due to marketing efforts, you won’t see “prunes” for sale, rather “dried plums.”

The thing that interests me about fruits in general and the plum specifically is its variety and versatility. From the It can be just enjoyed as a fruit or cooked in dishes that are both sweet and savory. Each use has a distinct flavor.

Here are some links (and recipes) if you are interested in pursuing the plum:

PLGCSA Plum post

Food Network Article on Plums
“Worlds Healthiest Foods” on Plums
Foodinista’s Plum Cobbler