The Rich History and Cultural Significance of Plums

The history of the plum (Prunus domestica) is as rich and varied as the regions it comes from, tracing back thousands of years. Plums are thought to be one of the first fruits domesticated by humans, with their origins rooted in multiple areas, including the East European and Caucasian mountains, as well as China. These early beginnings suggest that plums were highly adaptable and easily integrated into human diets. The European plum, in particular, is believed to have originated in the area around the Caucasus and the Caspian Sea, and its cultivation dates back over 2,000 years, highlighting its long-standing significance in agriculture.

In ancient times, plums were more than just a food source; they carried cultural and symbolic weight. For instance, the Egyptians placed dried plums, or prunes, in the tombs of their pharaohs. This practice indicates that plums were considered a valuable commodity, potentially signifying nourishment in the afterlife. The ancient trade routes also played a crucial role in the spread of plums across Europe. Introduced to Britain from Asia, plums became a popular fruit in the Middle Ages, especially in Andalusia, southern Spain. By this time, they had become widely cultivated and integrated into European diets, not only as fresh fruit but also dried, which allowed for longer storage and consumption during the winter months.

The spread of plum cultivation did not stop in Europe. With the arrival of European settlers in the Americas, plum trees were introduced to the New World. Today, the United States, particularly California, is a major producer of plums. The state is renowned for its production of both fresh and dried varieties, with California prunes recognized globally for their quality. The Japanese plum (Prunus salicina), despite its name, also has ancient roots in China. It was introduced to Japan around 200-400 years ago and later spread globally, adding another dimension to the cultural and agricultural significance of plums.

Plums have not only served as a nutritious food but also symbolize resilience and renewal in many cultures. Their journey from ancient cultivation to modern agriculture demonstrates their enduring appeal, versatility, and importance in human history.
The Rich History and Cultural Significance of Plums

Prunus domestica: The European Plum

Prunus domestica, commonly known as the European plum, belongs to the genus Prunus, which includes various stone fruits. Specifically, Prunus domestica is well-suited to cooler climates, thriving in regions with moderate temperatures.

Characterized by its smooth, shiny skin, Prunus domestica fruits come in a range of colors including red, purple, and yellow. Among its many aliases are European plum, gage, garden plum, and prune plum, reflecting its widespread cultivation and popularity across different cultures.

These plum trees boast relatively long-lived spurs, typically developing on two-year-old wood, akin to apples and pears. Standing tall at heights of 10-16 meters, they yield fruits of diverse hues and shapes, with over 900 cultivated varieties. Some are specifically grown for culinary purposes, such as cooking or drying into prunes.

Prunus domestica is renowned for its potent antioxidant properties attributed to its polyphenol content. Its fruits, oval-shaped and softer compared to Japanese plums, encase a smooth, flattened stone. While they are utilized for various culinary applications like prunes or fruit cocktails, they are less commonly consumed fresh in the United States.

In summary, Prunus domestica stands as a versatile and resilient fruit tree, cherished for its adaptability, nutritional benefits, and culinary versatility.
Prunus domestica: The European Plum

Prunus calicina (Japanese plum)

Plum is the most cultivated stone fruit in the world and has the second rank in the term of total production. The most commercial plums are classified in two groups: the hexaploidy European plum (Prunus domestica L.) and the diploid Japanese or Asian plum (Prunus salicina Lindl.). Both species are medium-sized deciduous stone fruit trees, which differ notably in terms of their climatic requirements.

The term “Japanese plum” originally was applied to Prunus salicina imported from Japan in the late 19th century, but now includes all the fresh market plums developed by intercrossing various diploid species with the original species.

Consumers typically prefer to eat fresh Japanese plums for their characteristic taste, though a small percentage prefer them dry. They can also be used in jams or jellies.

With attractive color and high fermentability, plum has potential for preparation of alcoholic beverages including sparkling and vermouth wine.

Plums are considered a source of phytochemical compounds with beneficial effects on health. However, an increasing number of reports have shown that phenolic compounds, anthocyanins, carotenoids and vitamin C are also present in plums.

Japanese plums mostly consumed as fresh fruit, particularly because of having a number of health-promoting metabolite in which are useful for treating cardiovascular and cancer diseases. Fruit that do not qualify for the fresh fruit market owing to shape, size, color, other quality attributes or overproduction could be used for producing plum beverages.
Prunus calicina (Japanese plum)

Vitamins in Prune

Prune is a member of the plum family (Prunus domestica) that are suitable for drying. When fresh this fruit is called a plum; when dried, it is called prune.

Prune juice is a good source of vitamin B6 and vitamin C. It also contributes some riboflavin, and niacin.

Research discovered that when healthy elderly people had vitamin B6 almost completely taken out of their diets, immune response went down. Old people can boost vitamin B6 intake by drink prune juice where an eight ounce glass of prune juice provides 28% of dietary value of B6.

Prune juice also has a plentiful of vitamin C built in to enhance its absorption. It also bolster the immune system and provide some protection against certain types of cancer.

Prunes are very rich in vitamin A and a good source of vitamin B1, B2 and vitamin E.

Vitamin A enhances white blood cell function, increases resistance to infection and carcinogen.
Vitamins in Prune