Amount Per 1 fruit (2-1/8" dia) (66 g)100 grams1 NLEA serving (151 g)1 cup, sliced (165 g)1 fruit (2-1/8" dia) (66 g)
% Daily Value*
Total Fat 0.2 g0%
Saturated fat 0 g0%
Polyunsaturated fat 0 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg0%
Sodium 0 mg0%
Potassium 104 mg2%
Total Carbohydrate 8 g2%
Dietary fiber 0.9 g3%
Sugar 7 g
Protein 0.5 g1%
Vitamin A4%Vitamin C10%
Vitamin D0%Vitamin B-60%
How to store.
Plums that are not yet ripe can be left at room temperature. As this fruit tends to mature quickly, check on them in the next day or two to ensure that they do not become overripe. Once they are ripe, plums can be stored in the refrigerator for a few days.
- Plum usually grows 10 to 20 feet in height and develops the crown of the same dimensions.
- Plum has reddish to brown bark that is smooth in young trees and furrowed in older trees.
- Plum can survive up to 20 years when it is cultivated under optimal conditions.
- Plums can be used raw or in the form of juices, jellies, marmalades and cakes.
- Insects, such as honeybees are main pollinators of flowers.
Plum & almond pastry
- 320g all-butter puff pastry sheet
- 4 tbsp ground almonds
- 800g plums, halved and stoned
- 25g flaked almonds
- 3 tbsp caster sugar, plus extra to serve
- Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
- Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.
- 800g ripe cooking plums, such as Victoria or dessert plums, halved and stoned
- 50g light brown sugar
- finely grated zest 1 orange
- 1 tsp ground cinnamon
- 1 tsp plain flour
For the crumble
- 250g plain flour
- 150g butter
- 80g caster sugar
- 80g demerara sugar
- 50g ground almonds
- Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
- Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
- Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.