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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]
The fruit, which ripens in August and September in the Northern Hemisphere, is a popular seasonal table fruit. It is also used for making prunes. 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.
It is considered to be an "agricultural mecca" as its unique features make it one of the prime fruit-growing regions in the world. The area's deposits of fertile clay loam soils with excellent moisture holding qualities, elevation of greater than 800 feet (240 m), and its proximity to Lake Michigan; creates a unique climate and provides great soil and terrain for the growing of premium fruits ...
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.
Plums are a diverse group of species, with trees reaching a height of 5–6 metres (16–20 ft) when pruned. 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.
The sepal's apex is acute to obtuse. The petals of the flower are white, oblong-obovate, with a wedge-shaped base and a jagged margin near the apex. The ovary is hairless and the stigma disc-shaped. [5] The fruit is a drupe, 4–7 cm in diameter with yellow-pink flesh. The skin can be yellow, red, or sometimes green or purple, and has a powdery ...
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They are known for being sweet and full of flavour. The fruit is primarily used in fruit preserves and dessert pies, [1] and its juice is commonly fermented for wine or distilled into plum brandy. Some 90% of mirabelle plums grown commercially are made into either jam (70%) or eau de vie (20%). [citation needed]