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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

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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