How Do Plum Types Differ?

Damsons, Italian Or Japanese Plum

Not sure about different plum types? Yellow, red, or dark varieties? Which are best for eating fresh? And which are best for baking, canning freezing and drying?

What about dried plums? Some types of plums are definitely better than others, depending on what you use them for.

There are essentially three different types of plum fruit - European, Italian and Japanese plums.

Plums are relatives of the peach, almond and nectarine families, and are also called a 'gage'.

Like many other fruit, they're very delicious dried, made into juice, sauce and other fresh plum recipes. Plums grow in a wide variety of colors and sizes, and like most fruit, except pear fruit, are delicious when eaten right off the tree.

The main differences are in color and level of sweetness, which really determines their use and is generally a matter of personal preference.

European plums are best for eating fresh and for canning.

These plums are smaller and firmer than the Japanese plums, and they are also sweeter and less juicy.

European plums are oval in shape and are often called prunes because they can be dried without their pits being removed, and commonly are. Damson plums, though a European plum variety, are very tart and are used mainly in cooking and for making jams and jellies.

Italian plums, or prune plums, a European variety, are appetizing to eat fresh and prune plums are most ideal for home canning, freezing, or drying because of their high fruit sugar content.

Japanese plum varieties vary in color from yellow to a dark reddish purple and are excellent for fresh eating, cooking, canning and preserves. Japanese plums are larger, rounder (or heart shaped), and firmer than European plums and are primarily grown for fresh market.

Nutritionally speaking, plums are a good source of vitamins A and C, potassium and are rich in fiber. Plum fruit is high in antioxidants that offer many health benefits like Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Niacin, and the minerals; Calcium, Potassium, Phosphorus, and Iron, and are said to reduce the risk of cancer.