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.
Different plum types also come in varieties...
Plum varieties you'll find in the Okanagan
including Shiro, Santa Rosa plum, Gold, Beauty, Damson, Blufre, Yellow Egg, Green Gage, and Friar.
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.
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