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Syzygium cumini, commonly known as Malabar plum, [3] Java plum, [3] black plum, jamun, jaman, jambul, or jambolan, [4] [5] is an evergreen tropical tree in the flowering plant family Myrtaceae, and favored for its fruit, timber, and ornamental value. [5] It is native to the Indian subcontinent and Southeast Asia.
Vitex glabrata, commonly known as smooth chastetree, bush currant, black plum, black fruit, and black grape, is a species medium-sized deciduous tree in the family Lamiaceae.
The Black Amber is a cultivar of plum known for its distinctive dark color and sweet flavor. It is a choice for fresh consumption and is often used in jams, jellies, and other culinary applications. The Black Amber plum is cultivated in various regions around the world, including North America, Europe, and Australia. It thrives in temperate ...
In one whole plum, you'll find: 30 calories. 0.5 grams protein. 7.5 grams carbohydrates. 1 gram fiber. 6.5 grams sugar. As you can see, plums are sweet yet low in calories and sugar — even lower ...
Then, nutrition information was pulled from the Department of Agriculture FoodData Central and Nutritionix to calculate the number of calories, protein, fiber, sugar, and fat (saturated and ...
Plums can be eaten fresh, dried to make prunes, used in jams, or fermented into wine and distilled into brandy. Plum kernels contain cyanogenic glycosides, but the oil made from them is not commercially available. In terms of nutrition, raw plums are 87% water, 11% carbohydrates, 1% protein, and less than 1% fat.
Black plum is a common name for several plants and may refer to: Diospyros australis, native to eastern Australia; Planchonella australis, native to eastern Australia; Prunus domestica, the common cultivated plum; Prunus nigra, native to eastern North America; Syzygium cumini, native to south and southeast Asia; Vitex doniana, native to Africa
Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside. In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums.