Plums

1. Asiatic-European species::
   • European plums (Prunus domestica) which includes all the European cultivars headed by Reine Claude, True Plum, Golden Drops, Blue Diamonds and Lombardy;
     
   • Syrian plums (Prunus insititia) which includes oval Damascus, round Damascus, Mirabella and Saint Julian
   • Myrobalan plums (Prunus cerasifera), spontaneous species from Asia Minor used especially as rootstock or pollinator;
   • Other species: wild species used both for culture and as genetic improvement material belong to this group (Prunus spinosa, Prunus cocomilia, etc.)
2. Chinese Japanese Plums:
   
   • Pure Japanese (Prunus salicina): species originating from the Far East, probably from China;
   • Chinese Japanese of minor interest (Prunus simonii);
   • Other species: species of minor interest such as the Prunus platysepala and Prunus bokhariensis originating from eastern India.
3. American Plums::
   Plums of minor interest with different groups including: American plum (Prunus americana), black plum (Prunus nigra), Van Buren (Prunus americana mollis), etc.

ORIGINS:
Some species originate from Asia Minor (Prunus insititia and Prunus cerasi fera), some from the Far East (Prunus salicina and Prunus simonii), some from eastern India (Prunus platysepala and Prunus bokhariensis), some from Europe (Prunus domestica, Prunus spinosa and Prunus cocomilia) and some others are from America (Prunus americana, Prunus nigra and Prunus americana mollis).
The plant is cultivated all over the world and especially in Europe.

THE FRUIT:
Depending on specie and variety they can present different characters, but in general they are oval and globular drupes of bluish, violet, crimson or yellow color covered with wax bloom; the pulp is yellow and firm; a volte spicche. The Ramassin, compared to the other plums, is small and blue-violet (there are yellow skinned varieties, but they are not wide spread), with delicate yellow pulp and spicche. It has the peculiarity that once ripe it tends to fall on the ground, so it’s not harvested from the plant because it would not be ripe.

FLAVOR:
There can be differences between species and varieties, but in all the types, sweet and aromatic flavors predominate. Also the average calorie content depends on the species and variety. In fact, values between 30 – 42 calories per 100 grams of weight can be found.

MATURATION:
July 1– September 15

MARKETING:
July 1– October 30

HEALTH BENEFITS:
Rich in potassium and calcium, plums have depurative and laxative properties making them ideal for refreshing the body.

The Territory

The Fruit

The Organic Fruit