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The fruit is a drupe, with a firm and juicy flesh. China is the largest producer of plums, followed by Romania and Serbia. Japanese or Chinese plums dominate the fresh fruit market, while European plums are also common in some regions. Plums can be eaten fresh, dried to make prunes, used in jams, or fermented into wine and distilled into brandy.
Plums are grown commercially in orchards, but modern rootstocks, together with self-fertile strains, training and pruning methods, allow single plums to be grown in relatively small spaces. Their early flowering and fruiting means that they require a sheltered spot away from frosts and cold winds.
Prune plums hold their form well at oven temperatures and are much used in baking, [7] for example in tarts such as quetschentaart and zwetschgenkuchen. They are the sole ingredient in the traditional powidl jam of Austria and the Czech Republic , and the main ingredient in schmootsch , a similar but spiced jam from Silesia .
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Prunus americana, commonly called the American plum, [7] wild plum, or Marshall's large yellow sweet plum, is a species of Prunus native to North America from Saskatchewan and Idaho south to New Mexico and east to Québec, Maine and Florida. [8] Prunus americana has often been planted outside its native range and sometimes escapes cultivation. [9]
Most of the fresh plums sold in North American supermarkets are Prunus salicina cultivars or hybrids. They are grown on a large scale in a number of other countries, for example, they dominate the stone fruit industry in Western Australia. [19] In France in 2020, Japanese plums production volumes are now higher than that of European plums. [20]
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Prunus maritima is a deciduous shrub, in its natural sand dune habitat growing 1–2 meters (3 + 1 ⁄ 2 – 6 + 1 ⁄ 2 feet) tall, although it can grow larger, up to 4 m (13 ft) tall, when cultivated in gardens.
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