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 The normal Monday recipe post will not be published, instead I will be back on Wednesday with a new recipe.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:)!