Plums are native in China, America, Europe and the Caucasus Mountains. Greek writers mention cultivated plums being imported to Greece from Syria. The Romans introduced the fruit in Northern Europe. They were also reinforced, in the 12th century, when the Crusaders brought damson trees back from their Syrian expeditions. In 1864 there were 150 cultivated varieties. They were brought to North America by Spanish Missionaries (west coast) and English Colonists (east coast).

The species that originated in China were cultivated for thousands of years. It was brought to Japan 200-400 years ago, where it then spread around the world, being falsely called Japanese plum.

There are more than 200 varieties today. There are four main types of plums: European plums, Japanese plums, the Damsons & Mirabelles and the cherry-plums (a native plum sometimes picked wild). Japanese plums are larger than European plums and it is a heartier variety.

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.

Buying Guide:

Plums are available almost year round, but are more abundant in stores in summer and early fall. The white powdery film, which sometimes covers the fruit, is called the bloom, a substance produced naturally by the fruit.