The plum is a fruit of the plum tree that is eaten from July to October, depending on the type. The following are its characteristics: Fruit that is yellow, orange, red, or purple in color. Fruit is juicy and aromatic, with a tangy flavor. Skin that can be eaten. Bloom is naturally coated with a powdered coating. This powder certifies the fruit's freshness, but it also serves as a shield for the fruit against outside aggressions. Here are several plum types to try: Friar, Blackamber (canned or fresh). Quetsche, Mirabelle, Reine-Claude, Quetsche, Mirabelle, Reine-Claude, All plums can be consumed as jelly, juice, or wine. It's also possible to turn it into a brandy. The plum, on the other hand, may be cooked to go with meat. It is a dehydrated plum that is enjoyed during the winter. In nature, there is a kind of so-called "wild" plum. Because of its very acidic taste, it cannot be consumed uncooked. The plum is the plum tree's fruit. It comes in a variety of shapes and sizes, including the queen-claude, plum, and "American-Japanese." The prune is made from dried Ente plums that have been dried. The fruit of wild plum trees that are picked late in the fall, after the first frosts, are known as "sloe." These are used to make a liqueur (by maceration in alcohol) and a brandy (by fermentation and distillation), both of which bear the same name. The name "prune" stems from the popular Latin prunum, which first appeared in the French language in 1265. The term "prune," which refers to a dried plum, first used in 1507. Prunes were prized for their laxative properties in ancient Greece and Rome. Since the Middle Ages, the famed Agen prunes have been produced in France. They've been stuffed or covered in chocolate, and they've become high-end sweets. The name "sloe," which came before "plum," was first used in 1175. It refers to the berries of wild plum trees gathered late in the fall after they have been frost-damaged. It's turned into a liqueur (maceration in alcohol) and an eau-de-vie (fermentation followed by distillation), both of which bear its name. The plum is the most common of the drupes, or stone fruits. Except for Antarctica, the plum tree may be found on every continent. There are around a hundred different species, all of which are native to Asia, Europe, or North America. The European plum (P. domestica), which is native to the Caucasus, and the Japanese plum (P. salicina), which is endemic to China, are the only two species that have been commercially farmed. The Damascus plum is sometimes treated as a separate species. Botanists often categorize it as a subspecies of the European plum (P. domestica var. Insititia), which the Arabs would have chosen. From New Brunswick to Virginia, the beach plum (P. maritima) grows wild throughout the eastern North American shores. It thrives in arid environments, such as sand dunes. It's usually turned into a jelly and served with duck or game. The wild plum, also known as sloe (Prunus spinosa), is used to make jellies and jams in Europe, but its primary usage is in liqueurs and brandies. Native Americans ate both fresh and dried plums from the United States (P. americana) and Canada (P. nigra). For part of the winter, they kept them in pits. They were used to make jams and jellies by the whites. For this reason, over a hundred cultivars have been chosen.