Plum

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Grow

Plums are fruits which grow on trees. The trees produce 

white flowers in clusters of one to five, each flower with 

five petals. The flowering trees produce drupes, which are 

a fleshy fruit around stone pits. Plums are related to other 

stone fruits—apricot, cherry, nectarine and peach.1-2

Choose

There are over 140 varieties of plums sold in the United 

States. Common varieties of the Japanese species include 

Black Beaut, Elephant Heart, Red Beaut, and Santa Rosa. 

Common varieties of the European species are Empress, 

Italian, President, Stanley and Tragedy. Peak season is 

May to October. Choose plums with a good color that are 

fresh, plump, and fairly firm. Do not choose plums that 

have soft spots or are hard, immature, or shriveled.1-5 

Use

Plums are eaten fresh, dried, canned and as juice, jelly, 

jam or preserves. Dried plums are sometimes called 

prunes. 

Two Types

A freestone fruit is when the flesh (mesocarp) separates 

from the stone (endocarp). With clingstone, the flesh 

clings to the stone. Japanese plums are clingstone and 

European are freestone. European varieties are preferred 

for drying as they have a uniform size and shape. Because 

they are not as juicy as the Japanese variety, the flavors 

become more concentrated when the plum is dried.1,3

Wash plums under clean, running water when ready to 

serve. Preferably remove the stone pit before eating. To 

prevent browning, dip cut plums in lemon juice. 

Plums are great on their own as a snack or side dish. They 

can also be added to a variety of recipes. Be creative!

USDA is an equal opportunity provider and employer. 08/15

http://childnutrition.ncpublicschools.gov

PUBLIC SCHOOLS OF NORTH CAROLINA

State Board of Education

Department of Public Instruction

Fun Fact: Plums originated in China about 4,000 years 

ago. Prunus salcina was cultivated in Japan about 400 

years ago and brought to the United States in 1870.2-3 

Fun Fact: In the U.S., California, Oregon, Washington, 

Michigan and Idaho are the top plum producing states.4

Fun Fact: European plums were brought to the Americas 

by early settlers, who discovered plums growing wild 

along the east coast of the United States.3 

Fruit 

Plums are adaptable to a wide range of climates. Both 

Japanese and European plums thrive in areas with 

minimal rainfall (less than 30-45 inches annually) during 

the growing season . During the winter, plum trees must 

be pruned and go through a chill, or rest, period (800-850 

hours). This is when the temperature falls below 45oF.1-2

Store

Plums become softer, but not sweeter after picking. They 

can be ripened at room temperature (55-70oF) 2-3 days. 

Refrigerate plums after they become soft. Plums can be 

refrigerated 3-5 days. Store in single layers.4

Plums are a member of the genus Prunus in the Rosaceae

family. There are many varieties of plums. All are derived 

from two main species: Japanese (Prunus salcina) and 

European (Prunus domestica). Japanese plums are round 

in shape (some have a pointed tip). The flesh color is red 

or yellow and the skin color for these plums ranges from 

purple to red, black, green or yellow. European plums are 

smaller and oval shaped. The flesh color is a golden yellow 

with skin color that ranges from purple to blue.1-3
Plum

Soluble fiber can help lower cholesterol. Insoluble fiber 

aids digestion. Vitamin C helps form collagen to hold 

muscles, bones and tissues together, protects us from 

infections and bruising, aids in healing, keeps our gums 

healthy, helps our body absorb iron and folate from 

plants, and acts as an antioxidant to prevent cell damage. 

Vitamin K helps our body clot blood and make protein 

needed for our blood, bones and kidneys. Potassium 

helps maintain normal blood pressure, regulate fluids and 

mineral balance, transmit nerve signals and contract 

muscles. Magnesium helps maintain body cells in nerves 

and muscles, signals muscles to relax and contract and 

serves as a component of bone. Anthocyanidins are a 

flavonoid sub-group and contribute to the blue, red and 

purple pigment of fruits. Anthocyanidins may help with 

maintaining brain and healthy immune function.8

Teach

Plum Parts

Plum trees have several parts: roots, trunk, stems, leaves, 

flowers, fruit and seeds. Did you know plums have parts, 

too? The stem connects the fruit to the tree branch. The 

shoulders bulge around the stem and grow as the fruit 

matures. The cheeks are the sides of the plum. A groove 

or suture runs down the side of the plum. The tip is 

opposite to the stem end. The flesh is inside the skin. The 

pit is the seed inside.

Class Activity

Materials Needed:

 Plum or photo of a plum

 Paper, pen or pencils, computer or tablet to draw plum

Steps:

1. Discuss the parts of the plum.

2. Ask students to draw and label a plum with its parts: 

stem end, shoulders, suture, cheek, tip, flesh and pit.1-2

Enjoy more fruits and vegetables

Fruit 

Find

For more plum facts and resources, visit:

1. http://rubus.ces.ncsu.edu

2. http://harvestofthemonth.cdph.ca.gov

3. http://dpi.wi.gov/school-nutrition/ffvp/nutritioneducation

4. www.fns.usda.gov

5. www.fruitsandveggiesmorematters.org/plums

6. www.californiadriedplums.org

7. http://ndb.nal.usda.gov

8. www.eatright.org

USDA is an equal opportunity provider and employer. 08/15

http://childnutrition.ncpublicschools.gov

PUBLIC SCHOOLS OF NORTH CAROLINA

State Board of Education

Department of Public Instruction

Fun Fact: Hybridization is a process used to create hybrid 

fruits with desired qualities from different parents. Pollen 

from the flower of one plant is transferred to the female 

stigma of another plant under controlled conditions.1

Eat

What a Plum!

A medium plum (1⁄2 cup) is about 30 calories and a good 

source of vitamin C (6 mg or 10% of the Daily Value). A 

serving of 5 dried plums has 114 calories and is a good 

source of fiber (3 g) and vitamin K (28 mg). Dried plums 

also have potassium (348 mg) and magnesium (19 mg). 

Plums are cholesterol free and low in fat and sodium.2,5-8

A “plumcot” is 50% plum and 50% apricot. 

An “aprium” is 75% apricot and 25% plum.

A “pluot” is 75% plum and 25% apricot.

Class Activity

Materials Needed:

 Variety of hybrid fruits for students to examine

Steps:

1. Discuss the process of hybridization as a class.

2. Have students guess fruits used to for these hybrids:

Peacotum (peach, apricot and plum)

Limequat (lime and kumquat)

Oroblanco (pomelo and white grapefruit)

Rangpur (mandarin orange and lemon)

Tangelo (tangerine and pomelo or grapefruit)

Ugli fruit (grapefruit, orange and tangerine)

3. Ask students to design their own hybrid fruits.1,2,4-5

Fun Fact: Japanese and European plums can be grow in 

N.C. Use late-blooming cultivars, e.g., Methley, Byrongold, 

Ozark premier, Bluetoe, Stanley and Shrophire.1