The European plum (Prunus domestica) is a species belonging to the rose family. It probably originated through the natural hybridization of two wild species: the cherry plum (Prunus cerasifera) and the blackthorn (Prunus spinosa). The European plum most likely originated in the Caucasus, from where it subsequently spread to Asia Minor and Europe. References to its cultivation date back to ancient times. Plums were an important part of the diet of the Greeks and Romans. They probably appeared in Poland in the 12th century and quickly gained enormous popularity. Today, they are cultivated almost all over the world, and their varieties differ in size, taste, color and use.
Work on the systematic classification of the European plum began at the start of the 19th century, but it was not until 1939 that the study by Karl Röder gained widespread recognition. It was based on cytological research and the morphology of flowers, fruits, leaves and shoots. He distinguished four subspecies of the European plum, as well as additional botanical varieties within them.
According to Röder’s classification, the following botanical varieties belong to the subspecies Prunus domestica subsp. institia: Prunus domestica subsp. institia var. pomariorum, or the damson, also known as the bullace or damask plum, whose small, spherical or egg-shaped fruits have dark navy-blue skin covered with a matte bloom, while the tart flesh is difficult to separate from the stone, and Prunus domestica subsp. institia var. cerea (or, according to another classification, Prunus domestica subsp. syriaca var. cerea), or the mirabelle plum, whose fruits are small, spherical, yellow or red, with sweet flesh that separates easily from the stone.
The subspecies Prunus domestica subsp. italica includes: Prunus domestica subsp. italica var. claudiana, or greengages, with large, spherical or slightly oval fruits, most often yellow or greenish-yellow, whose flesh separates fairly easily from the stone, and Prunus domestica subsp. italica var. subrotundata, or round plums, with green or purple fruits whose flesh separates poorly from the stone.
The subspecies Prunus domestica subsp. intermedia includes: Prunus domestica subsp. intermedia var. ovoidea, or egg plums, with large, blue-red, red or yellow fruits that are strongly narrowed near the stem, Prunus domestica subsp. intermedia var. oxycarpa, or ellipsoidal plums, with elongated fruits, usually dark blue, Prunus domestica subsp. intermedia var. mamillaris, or date plums, with elongated, yellow or navy-blue fruits with an intense aroma and flavor (including the cultivated varieties Żniwka and Węgierka Cukrowa Wielka), and Prunus domestica subsp. intermedia var. semipruneliana, or semi-Hungarian plums, with large or medium-sized fruits with purple or navy-blue skin, whose flesh separates well from the stone (cultivated varieties include Queen Victoria and Wangenheim Prune).
Within the subspecies Prunus domestica subsp. oeconomica, only one botanical variety has been distinguished: Prunus domestica subsp. oeconomica var. pruneliana, or the European plum, one of the oldest and most popular varieties. European plum fruits are medium-sized and elliptical or egg-shaped. Beneath the navy-blue, dark purple or brown skin is sweet but slightly astringent flesh that separates well from the stone. Cultivars of the European plum include Węgierka Zwykła, Węgierka Włoska, Stanley and Valor.
Plums are a valuable source of many important nutrients that have a beneficial effect on our health. Plums are low in calories. 100 grams of fresh plums contain only about 45 kcal. Plums contain natural sugars, mainly fructose, which provide energy and are relatively easy to absorb. These fruits are rich in dietary fiber, which supports the functioning of the digestive system and contributes to a feeling of satiety. Plums also contain vitamins A, C, K and E, as well as B vitamins, especially B1, B6 and B3 (niacin). Plums contain many minerals, including iron, manganese, cobalt, magnesium, phosphorus, copper and potassium. They are also rich in polyphenols, which protect the body against the harmful effects of free radicals.
Regular consumption of plums, fruits with numerous health-promoting properties, can provide many benefits. Thanks to their sorbitol and fiber content, which support bowel movements, plums, especially dried plums, have a laxative effect. Therefore, by improving bowel regularity, they provide a natural solution for people suffering from constipation. Thanks to their high potassium and antioxidant content, plums help lower blood pressure and support cardiovascular health. Regular consumption of plums may reduce the risk of heart disease. Plums also contain compounds that contribute to increased bone density, which is particularly beneficial for older people and those at risk of osteoporosis. The vitamin C and antioxidant content helps strengthen the immune system and protects the body against infections and seasonal illnesses. Eating plums may also slow skin aging, as it improves skin elasticity and reduces the visibility of wrinkles.
Plums are an exceptionally versatile culinary ingredient. Their unique flavor, which combines sweetness with slight tartness, means they can be used in a wide range of dishes and preserves. Fresh fruit is often eaten, but above all, plums are processed into dried fruit, jams, plum preserves, pickles, compotes and alcoholic beverages. Plums are ideal for yeast cakes and shortcrust pastry. Desserts based on caramelized or baked plums with oriental spices, including cinnamon and cloves, are also common. Plum mousse can also be prepared; it pairs perfectly with dairy desserts such as panna cotta. Thanks to their high content of sugars and fiber, plums are excellent for making preserves. Plum preserves, delicious as an addition to sandwiches, cakes or dumplings, are a classic of Polish cuisine. Plums also work wonderfully as an addition to meat dishes. Their sweet-and-sour flavor contrasts beautifully with the intense taste of pork, beef and especially game. Meat roasted with plums gains depth and a unique aroma. Plums are a popular ingredient in the production of alcoholic beverages, including wines, infused liqueurs, liqueurs and plum brandy. Plums can also be used to make compote, which is an excellent thirst-quencher both in winter and summer.
Thanks to their nutritional and flavor qualities, plums have a permanent place in the kitchen and in home medicine cabinets. They are a common ingredient in preserves and natural health preparations. They can be consumed every day as part of a healthy diet, but also for medicinal purposes, particularly in cases of digestive problems and as support for the immune system.
Plums are among the most valuable fruits in our geographic region. They provide important nutrients, have numerous health-promoting properties and can be used in many ways in the kitchen. Plums have been present on our tables for many years. The fact that they come in so many varieties allows them to be served in various forms and flavor combinations. It is definitely worth including plums in your daily diet and enjoying all the health benefits associated with them.