Plums: The Blue Wonder

The plum is frequently confused with the common plum.

This is not entirely wrong, as the plum is a subspecies of the common plum and thus related to it. Both fruits belong to the rose family. Nevertheless, the two differ: the plum contains less water and has firmer flesh, which makes it suitable for fruit tarts and fruity desserts.

Fellenberg is the favorite

Swiss people consume an average of 1.5 kilograms of plums per year. The fruit is supplied by many Swiss farmers. Plums are most at home in the canton of Vaud. In 2022, plums and damsons were cultivated on a total of 14 hectares in Switzerland, of which 48.50 hectares were in the canton of Vaud. Close behind are the cantons of Basel-Landschaft and Basel-Stadt with a combined 47 hectares. The most popular plum variety is the Fellenberg.

The plums available in retail outlets are not only of Swiss origin, but also come from abroad — most of them from Germany. Other importing countries include Italy, Spain and Hungary. In 2022, 7’042 tonnes of plums were imported. 

The blue colour is healthy

The “blue wonder” owes its colour to the water-soluble plant pigment anthocyanin. This pigment not only gives fruits a red, violet or blue colour, but also has health benefits. It acts as an antioxidant and binds free radicals. The plum also contains various vitamins, dietary fibre and minerals such as magnesium and calcium. Per 100 grams, the fruit contains only around 45 calories and provides various types of sugar.

Since the plum has a sweet-and-sour flavor, it pairs well with all kinds of foods. The fruit can quickly be turned into a delicious cake or dessert, for example. It is also well suited for compote or jam. Plums also work as a sauce or filling for meat, such as pork or duck. And as an intense finishing touch, a plum liqueur or a Vieille Prune can be crafted from them.

You can help all animals and our planet with compassion. Choose empathy on your plate and in your glass. Go vegan.