Plums are a relative of the peach, apricot and nectarine, with about 20 varieties readily available in the United States.

European-type plums are small, oval-shaped fruits with blue or purple skin and golden yellow flesh. The Japanese varieties are almost perfectly round with red-black or crimson skin and yellow or reddish flesh. Santa Rosa and Red Beaut are the most common Japanese varieties.

Along with providing a good source of vitamin C, plums are also a low glycemic food packed with antioxidants and anthocyanins.

Glycemic Index=39
Glycemic Load=5
Antioxidant Score (ORAC)=7,581

Selecting and Storing Plums

Plums should be plump and deeply colored. Ripe plums yield to gentle pressure, and can be refrigerated for up to three days.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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