1. Plum or damson?
Plums are round and juicier, and are well suited for puree, marmalade, and chutney. The damson is one of over 2,000 varieties of plum, but in contrast to the plum it is longer, has no groove, and only ripens on the tree. Its flesh is firmer and keeps its shape even when heated. It is easier to remove the stone, and well suited for baking recipes.
2. And it’s not only good for digestion…
Indeed, this tasty purple fruit is also good for the nervous system, protects against eye diseases, keeps heart and circulation healthy, detoxes the body, and helps fight high blood pressure, high cholesterol levels, and cancer.
Dried plums in particular also fight cravings, help bloating and heartburn, and reduce the risk of osteoporosis.
Due to their high pectin content, however, one should not drink a large amount of liquid at the same time as plums, otherwise it’s a sure recipe for stomach pains and bloat. In addition, those with intolerance to fructose or the sugar substitute Sorbit should avoid zwetschgen.
4. Energy supplier
Although the fruits contain a high level of fructose and therefore supply energy quickly, they are also well suited for diabetics because they don’t cause enormous insulin boosts. Due to water loss, however, prunes have a sugar and calorie content that’s many times higher than that of fresh fruit.
5. Freshness and storage
Make sure that the fruits are firm and not overripe. A green lustre means that they have been harvested too early. Wash the naturally occurring white film just before consuming,as it protects against loss of moisture. The fruits can be kept for several days in a plastic bag or a damp cloth and placed in the produce tray of your refrigerator, but are well suited to freezing if halved and pitted.