The Crunch Plum from Spain. Fruit from the European (Prunus domestica) or Japanese (Prunus salicina) plum tree. This is a stone fruit (drupe), with a fine dark red skin and oval-shaped. Almost all over Spain, although particularly in the Autonomous Region of Extremadura, which produces 34% of the total & followed by Andalusia (23.3%) and Murcia (20%).
There are two types of varieties, the European, that contain less water and more soluble solids, suitable to be dried, and the Japanese, more juicy for fresh consumption.
Its sweet/sour flavour and juicy flesh.
Plums have a balanced content in vitamins (C, B, A and E). They are rich in potassium and have considerable amounts of calcium and magnesium. It is like a natural and cheap pharmacy pill. Plums stimulate the metabolism of carbohydrates, fights stress and helps towards a better performance in general. They are also a good laxative.
How to eat
Kept it refrigerated and eaten at room temperature, to enjoy their full flavour. It is eaten as a whole, skin on.
How to select
Plums can be available year around, but they are at their best between May until September. In the stores, look for fresh fruits featuring rich color and may still have a slight whitish "bloom" on their surface indicating fresh harvest.
Avoid those with excess softness, or with cuts or bruises. Ripe fruits just yield to gentle pressure and feature a sweet aroma.
Slightly hard but mature plums can be kept at the room temperature until they completely ripen. Once ready, they can be placed in the refrigerator but should be brought back to room temperature before being consumed in order to enjoy their rich natural flavor.