Italian Prune Plum

Scientific Binomial Name: Prunus domesticus

Selection Information

Usage: Sweet, savory dishes, desserts such as compotes and cakes, juice

Selection: Good-quality Italian Prune Plums will be fairly firm to slightly soft with smooth skin. The coloring will be deep-purple with a red blush and will darken to black as they ripen.

Avoid: Avoid product with wrinkled, punctured or rough skin. Also avoid product that is extremely hard or has brown skin discolorations.

Storage: Allow unripe Italian plums to ripen at room temperature. Once fully ripe, you may store your Italian Prune plums in the refrigerator for a few days.

Seasonal Information

Plums and prunes are available from May through October.

Washington product is available during late August and all of September

Italian Prune Nutritional Information

Serving Size: 1 plum
Amount Per Serving
Calories 35	Calories from Fat 4
	% Daily Value*
Total Fat 0.5g	1%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 8.5g	3%
Dietary Fiber .5g	2%
Sugars
Protein 0.5g	1%
Vitamin A 4.5%	Vitamin C 10%
Calcium	Iron
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Plums are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin A and Vitamin K, and a great source of Vitamin C.

Plum Tips & Trivia

Although plums are native to Asia, Europe and America, most U. S. production is in the Japanese varieties which are red and yellow (European varieties are blue and purple).
The difference between plums and prunes is small. Plums are clingstone (the pit does not separate easily from the flesh) and prunes are freestone.
While there are at least 125 prune varieties, most (except for Italian prunes) are grown for drying.