The plum is a thin skin fruit of juicy pulp; it is used as fresh fruit or in cuisine as compote or in dehydrated form. The plum is a stone fruit coming from Asia and arrived in Europe through Italy more than 2000 years ago. Its juiciest variety is mainly produced in the Mediterranean for having the best climatic conditions. It’s a fruit that have a high level of fiber and other laxatives properties such as sorbitol and by-products of the hifroifenilxantine that without being strong laxative elements, improve the intestinal transit. It also contains a high percentage of water and gives a good amount of energy through carbs. There is no vitamin that stands out even though it is rich in potassium, a key mineral for the good functioning of both the nervous system and the muscular system. It also contains anthocyanin, antioxidants, antiseptics and malic acid, an organic acid that gives more flavour to the fruit. Plums are ideals to be eaten during summer because of it high percentage of water, especially when directly taken out from the refrigerator. Its bitter skin is used as jelly and jam or for sweet and sour dips that go very well with meats. It is also used in a dehydrated way, natural or cooked, especially on bush meats.
Spain is not among the big plums countries even though its total area production goes near the 20.000 hectares with a high level of production of 10.000 kg per hectare. Spain produces 10% of plum European production and it is mostly exported. In the Region of Murcia this production is under low growth because part of the lands used for plum crop has been given to other fruits. However, Murcia has more than 40.000 tonnes of plums produced a year on 4.000 hectares.
