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These vibrant, sweet, juicy plums were my muse this week. They were not only fun to eat but also to photograph. You might notice the eggplant in the background. My local green grocer had these tiny little eggplants and I just had to buy them, but more on them another time. Today we are going to talk plums.
Plum remains have been found in Neolithic age archaeological sites along with olives, grapes and figs. Plums are relatives of peaches, nectarines and almonds. There are over 2,000 varieties ranging in colors of red, purple, yellow, green, blue-black and amber. Damson plums in dried form become prunes.
The white coating is called epicuticular wax, also know as “wax bloom”, and it can easily be rubbed off.
Plums are rich in antioxidants and a very good source of Vitamin C. The vitamin C helps our bodies fight infections and also increases iron absorption. They are natural laxatives, so be careful or consume in moderation. People with already existing and untreated kidney or gallbladder problems may want to avoid eating plums. The reason is due to “oxalates, which become too concentrated in body fluids, they can crystallize and cause health problems.”
Plums are in season, so grab your self a few and enjoy before the season is over.
Happy Sunday everyone, have a great one! The normal Monday recipe post will not be published, instead I will be back on Wednesday with a new recipe. See you Wednesday:)!
*Sources used for this article WHFoods: Plums and Plum on Wikipedia.
{ 46 comments… read them below or add one }
Lovely clicks and combination of colors (violet: my favorite)!
Cheers,
Rosa
Thank you Rosa:)
Those hues are simply stunning. I love these photographs. What a great way to begin my Sunday.
Hi Monet,
Thank you so much:) I hope you have a beautiful Sunday.
Beautiful shots! I love to fill my basket with a multitude of colors to sample – I love that each color has it’s own unique sweetness and tang!
Thank you Laura:)
Nancy these are all breathtaking photos fabulous art at its finest!
Thanks Claudia;)
Wow Nancy, these pictures are beautiful!!!
Thank you Sandra:)
Lighting and color are just perfect. I just love your photos.
Thank you Vita!
Wow… those colors are jumping off the screen. Lovely!! Hope you had a great weekend. :)
Thanks Ramona, I did and hope you did as well:)
Gorgeous, gorgeous, gorgeous! And you know I love the history and information. Thanks for sharing.
Aw muchas gracias Victoria:) It’s my pleasure and everyone is so kind.
Wow, your still life photos are stunning! I love the way the light is reflecting off the fruits and veggies so perfectly. As always, your provide us with the best of the best photos!
Thank you so much Liz:)
Gorgeous jewel colors (and delicious)!
Thank you Joan!
I never knew that white coating was called epicuticular wax! I love learning things like this. And the photos are stunning – really nice composition, particularly nice light. Good job.
Thank you so much!
You have all the skills of good photography. I became fan of you since the first day I visited.
My husband and and daughter gave me a D-SLR on my birthday two weeks ago . I have no idea how to use it. I can still take pictures on auto setting but then there is no fun of having a good camera. Do you take students for online coaching? Just kidding.
Have a great week Ahead!
Hi Balvinder,
Thank you:) Congrats on you new camera and how exciting. Hehe, I haven’t taken any students online but I would love to set that up in the near future;) I actually have a photography project coming up that I’m going to share with everyone. I’m sure you’ll find it helpful. Thanks and I hope yours is great too.
Absolutely love your late summer photography even if I get to see it on a cold winter afternoon :( ! The photos are so enhanced by the small eggplants, beautiful in shape – our small-sized come long and ovoid . . . Asian, I believe . . .
Thanks Eha, and I hope it brought a little sunshine into your cold winter afternoon. I’m not sure if these are Asian, because they are still the same shape as the other European ones. Regardless they wer not only cute but tasty also:)
Beautiful plums! We eat them by the dozen in our house – ha! ha! Red ones, yellow ones, Italian ones… my kids love them all. And the baby eggplants have terrific flavor, too. When I find them, I snag them, too!
Hehe, that’s great that you like them all. Thanks Laura!
I was wondering what that eggplant was doing in the background. Thanks for the useful information!
I don’t go in much for plums, only because I find their flavor and ripeness to be so hit and miss when I buy them. Any suggestions or tips for picking out the best tasting plums?
Hehe, it was thrown in for good measure:) I agree the flavors can be hit and miss. I usually wait until they have soften a big, that way they are juicier and sweeter. But again it’s hit and miss. Maybe you can get better info from your green grocer?
Your photographs are works of art. So dramatic and colourful.
Thank you Suzanne:)
What a gorgeous collection of plums. You really get a sense of texture and touch looking at your photos. The lighting is so striking.
Thank you Kelly:)
Just gorgeous!
Thanks Katty!
These plums are absolutely gorgeous! It’s been a while since I’ve had one – I might just have to scoop some up at the Farmer’s Market this week =)
Thanks Peggy and enjoy your plums!
Preciosa fotografía. Primera vez que me paso, gracias a Cook Eat Live Vegetarian, por tu blog y me ha gustado mucho. Ya nos veremos por aquí más seguido. Un saludo desde Madrid.
Hola! Muchas gracias y bien venido:)
Stunning!!!!!!!! I think it looks very hard to photograph these colors for some reason. Plums, eggplant… they are the star of these photos, and really gorgeous, Nancy!!!
Thank you Nami:)
I just love the colors…gorgeous shots! And thanks for the info on the white coating over the fruit, it has been stuck in my head forever and I could not remember the term :)
No problem:)
Damsons grow wild in the hedgerows here in Somerset (UK) and I love to make them into jams and puddings… but one recipe which is am absolute must is damson vodka – to me a friendlier drink than sloe gin. It is rich and firey and sweet and perfect for sipping by the fire in midwinter…. Mix damsons, vodka and castor sugar into a jar and turn them every few days until the sugar dissolves… takes a couple of months, then bottle the liquid and use the fruit over icecream or in pies. Oh… wow! :)
Hi Kat,
Oh wow! I have to try that. Thank you so much for sharing this:)
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