Plums were first grown by the ancient Syrians and brought to Europe during the Middle Ages by returning Crusaders. Since the sixteenth century, many varieties of plums have been cultivated ranging in color from green and gold, to red or purple. The flesh may be dry or juicy, sweet or acrid, and the fruit is smooth-skinned with an oblong stone. Plums contain high levels of sugar, acid, calcium, potassium, and some vitamins. They are related to the apricot, peach, nectarine, and cherry. When choosing plums, they should by smooth and firm, but not hard.
Plums are often baked in puddings and breads, and served as a tangy complement to savory meat dishes. They are a popular fruit for eating raw, drying (prunes), or preserving in syrup or liqueur. Plums are also frequently distilled to make fruit brandy.
