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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

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.

Italian Prune Plum Recipes

• Italian Plum Cobbler
• Spicy Italian Prune-Plum Cake
• Spiced Italian Prune Plum Crisp
• Italian Prune Pie
• Italian Prune Plum Bread