Plum: botanical features of the tree and the effect of fruit on the human body

Plum - a common fruit tree in our country.Gardeners often plant it on their plots due to abundant fruiting and unpretentiousness. The fruit of this plant, so familiar to many, harbors a whole range of vitamins and microelements. Its useful properties are known to many. The taste of fresh, canned and dried fruit of this variety is loved by almost all lovers of sweet and juicy fruits. There are many recipes for preparing various dishes from this fruit that may surprise many lovers of tasty food.

The plum tree is a member of the pink family, the subfamily of the plum trees (also called the subfamily almond), the genus is the plum. The tree has a height of up to 15 meters, and its life expectancy is no more than 25 years, of which for about 15 years it can bear fruit. The crown can be wide or narrow, the tree looks rather large compared to other varieties of garden crops.

Plum is widespread in many countries with a temperate climate, it grows in cold conditions. Various varieties of this fruit tree grow on the territory of Russia - both in the southern regions and in the middle zone. The origin of the plant can be considered the Balkan Peninsula and Asia Minor. Initially there grew plum southern varieties - cherry plum. Then, when crossed with the more ternary ternium, they produced a home plum, which combines the resistance to the cold winters and the sweetness of the southern fruits.

Wild plum is also derived from these breeds, and therefore was able to spread naturally over wider areas. The fruits of the plant are the same with its name. They have a round, slightly elongated shape, pronounced lateral division into two parts. The flesh is fleshy, dense and juicy, the skin is elastic, easily damaged. The classification of the fruits of this plant causes controversy between amateur gardeners. Some varieties of plums can be undersized shrubs, so they are mistakenly referred to as berry crops. From the point of view of botany, the fruit of the plum is a single-root, tied at the site of a pollinated flower. All berries have a multi-seeded structure, so it can be said with confidence that the fruit of the plum is a fruit.

Regardless of whether a tree or shrub grows a variety of plums, the plant produces a crop in the form of fruit. The color of the fruit can be different: black, purple, yellow, light green, red, pink, whitish. The leaves of this plant have an oblong oval shape, reach a length of 4-6 cm. The flowers are white in color, about 1-2 cm in diameter. From one flower bud leaves up to 3 flowers. Plum blossom is lush, inflorescences of pale pink color. The trunk is red-brown in color, of small diameter. The branches grow in breadth, alternately. Some species may look like shrubs and have thorns.

This fruit tree comes in many varieties. Culture has about 300 different varieties, among which there are both obtained by natural crossing, and varieties, whose properties were achieved by long-term selection. The taste and color of fruits varies considerably depending on the variety, as well as the appearance of the plants themselves. It can be both trees and low-growing shrubs.

Breed and place of growth affect the speed of ripening of fruits, their sweetness and juiciness. The most northern type of plum can be considered the turn (prickly plum). Its fruits are small, dark purple or blue, quite dense structure. The taste of the fruit is sour, so the turn is used mainly for processing. From it boiled and canned compotes. The turn due to natural saturation of acids is a good wine material, the wine does not sour from it and is stored for a long time.

Adhesives - a hybrid variety, very resistant to the effects of both low and high temperatures. It may be stunted trees or shrubs. Fruits are medium-sized dark blue, the flesh moves away poorly from the stone.The taste is quite sour, suitable mainly for processing, although there are dessert varieties.

The most common can be considered a home plum. It is widespread both in the south of Russia and in the middle belt. Depending on the place of growth, the taste and properties of its fruits differ. Hybrid variety, obtained by natural hybridization of thorns with cherry plum. The variety of intravarietal subspecies is very large, the color and size of the fruit varies from small blue to large yellow. The tree is quite frost-resistant, while it does not tolerate high temperatures, and in a strong summer heat (from 40 ° C) it dries out and is ill.

Varieties of the Renkold type are very popular for growing, because the fruits have a juicy flesh and a good, sweet taste. Crop ripens by July and is stored very briefly due to the juiciness of the fruit. Plums of this grade perfectly are suitable both for conservation, and for the fresh use. The Canadian plum is a bright representative of the low-growing trees of this plant, the height of adult plums reaches no more than 3 meters. In this case, the branches have thorny thorns. Fruits from such trees vary in size and color, but differ in sweetness and lack of perceptible sourness.

One of the most unpretentious types of plums is the wild Ussurian one. The fruits are small, green-yellow color. The taste of the fruit is sour. In the process of breeding new varieties by crossing it was possible to get high-yielding varieties with good aromas and juiciness. Low-resistant to the cold climate of the variety is the American plum, mature trees which grow to 9 meters in height. In Russia, it can be found only in the southern regions. Like all southern varieties, it is distinguished by sweetness.

Everyone, especially residents and frequent visitors to the southern territories of our country, is known for cherry plum. It is a southern fruit of bright yellow color, it can also be orange, brown. The size of the fruit is small - up to 5 centimeters, the taste is very rich and sweet, the fruits are juicy. This shrub grows mainly in the southern regions. A prominent representative of the Asian plum varieties is Chinese plum. These are tall trees up to 12 m tall, with small fruits up to 3 cm in diameter. The flesh is very juicy and sweet, red in color, has a melon flavor. It is cultivated since the 18th century, bears fruit late, in early autumn.

From the name of the large-fruited plum, one can immediately conclude about the size of its fruits. They are characterized by fibrous structure of the pulp, moderate juiciness. In Russia, it became widespread in the middle of the XVII century, when it was brought from Western Europe. The variety in the conditions of our country was low-yielding; after crossing, the yield and taste were improved.

Currently, active work is underway on the cultivation of hybrid varieties of plums and apricots. A hybrid of plum and apricot is called a tribe, the result of re-crossing is a pluot. These hybrids in Russia do not receive distribution as they are derived from non-resistant varieties and are not able to tolerate the winter even in the Krasnodar Territory. A cultivar obtained after crossing hybrid cherry plum with apricot, plumkot, has now been developed. It is more adapted to cold wintering; at present, trial plants are grown in the Kuban for further distribution over the territory of middle latitudes.

Plum - fresh fruit, prunes - the product of its processing. Prunes are called dried plum fruit. In winter, when there are almost no fresh berries and fruits, sweet and healthy prunes will be an indispensable delicacy that strengthens the immune system. Fresh fruit is stored for long, in a dried form, it can retain its taste and beneficial properties for a whole year without creating additional conditions.

To get good dried fruits, fruits should be small, contain no more than 1% water, sugar more than 12%, have a dark purple or blue dense skin.Not from any sort it turns out tasty prunes, most often use fruits of the grades "Hungarian", "Renklod", "Blue bird". Also the variety “Prunes of Adygei” was specially bred. It has large fruits and bright taste and is quite suitable for the preparation of dried fruits.

Prunes are not made from yellow fruits. Prune retains all the trace elements in preparation for storage in dried form. It differs from plum by its beneficial properties. If this fruit is a natural laxative, then for prunes this property is much stronger. The benefits of plums for the heart and blood vessels due to potassium and magnesium in the composition is also stored in prunes. When dried, the fruit has a pronounced antibacterial effect, therefore it is used for diseases of the oral cavity.

Do dried fruits in different ways: smoking, drying, drying. The flavor qualities of the finished dried fruits are different, for use as a dessert, it is better to use smoked or dried plums. For compote suitable dried fruit. To dry the prunes in a natural way, the fruits are laid out in a single layer on a flat, covered surface under the influence of direct sunlight. They need to be turned 2-4 times a day to avoid spoilage of plums from mold and rot. A week later, they are moved to a dark place for drying.

Drain in a plum oven should be in 3 stages because of the high content of juice in it. First, drying occurs at a temperature of 45-50 C for about 4 hours, after which the fruit is allowed to cool. The second stage is carried out at a temperature of 55-60 C throughout the same time. The third drying takes place longer - about 10 hours at 75 C. In the last half hour, the temperature can be brought to 100 C to make the skin shine.

Calorie plum is 42 kcal per 100 grams. The protein content is 0.8 g, fat - 0.3 g, carbohydrates - 9.9 g. In the discharge per 100 g of the product contains about 84 g of water. Plum is saturated with vitamins, minerals. Also, the fruits of this culture are rich in organic acids, sucrose, glucose and coarse fiber. They help the body to maintain the work of the heart muscle, strengthen the walls of blood vessels, saturate the bone tissue, regulate the necessary composition of the blood formula.

The boron content in fruits is record, it is about 55% of the daily norm of its consumption.

The glycemic index of the plum is low - 22, for prunes this indicator is slightly higher - 25. The increase in blood sugar after their consumption occurs to an insignificant degree, safe for the health of all groups of people. Carbohydrates from them are absorbed gradually, without causing a jump in the level of glucose in the blood. This is very important for diabetics who, under the condition of a hard limitation of sweet, such fruits will be allowed and even useful, with the exception of sweet varieties.

The fruits of this species are saturated with various substances that, acting on the body, will be useful when used properly and in compliance with the sanitary standards of fruit processing. Some properties of the fruit are used to treat diseases of the skin and wounds, as well as in cosmetology.

Fresh fruit, canned fruit or jam, dried fruit - in all forms, the benefits of plum for human health are obvious. These fruits are recommended for use by people suffering from diseases of the gastrointestinal tract, cardiovascular system. Rich vitamin composition is also able to beneficially affect the activity of the central nervous system. The soil on which the plant develops has a significant impact on the component composition of the fruit, and therefore on its properties. The predominant mineral in the soil will also be contained in larger quantities in the fruit.

Plum, in contrast to some related fruits, has a very pronounced and at the same time mild laxative effect. It is often recommended for chronic constipation for adults and children as an additional herbal medicine. For this purpose, the fruit is consumed fresh or in the form of decoctions, and it can be recommended for younger children. Plum gently weakens and cleans the digestive system, removes toxins and toxins from the body.

Vitamin A contained in the fruit is useful for rheumatic diseases, including gout. Fruit has a soothing effect. Plum is easily digested, causes appetite and improves peristalsis of the lower intestines. The high content of potassium salts enhances the separation of bile and causes a choleretic effect.

Urine is also under the influence of these substances out of the body faster, removing excess fluid and not allowing the deposition of unnecessary salts. This fruit has coumarins in its composition, and both fruits and leaves contain it. They help the body get rid of excess cholesterol.

Plum speeds up the metabolism, so when you lose weight, this fruit is indispensable. Its beneficial properties are used by nutritionists and those for whom obesity is the number one enemy. When losing weight, this fruit is used very widely. Nutritionists advise to include in the daily diet fresh plums. Usually, consuming 3-6 fruits helps normalize the bowels. To obtain a tangible result in losing weight, you need to increase this amount. Plum cleanses the body of toxic substances, pectins in its composition remove slags, and fiber helps the intestines remove harmful substances from the body.

For example, the daily use of plum, which does not “strengthen”, for weight loss can occur according to the following scheme in addition to the established diet. For breakfast, a glass of plum juice is added to the diet, for lunch, 5-6 plums, for dinner, 7-10. At the same time, one should not forget about the need for the ingestion of another food to maintain the balance of trace elements. Such a regime of the use of this fruit will be useful not only suffering from overweight, but also hypertensive patients, as well as people with heart and vascular diseases. Rutin, contained in large quantities in these fruits, normalizes blood pressure and improves the condition of the vessel walls. The benefit of this substance is stored in the jam, because it is resistant to high temperatures.

Plum contains natural antioxidants that help to avoid the occurrence of cancer diseases. In addition, these fruits are very useful for vision due to the carotene in their composition. The peel contains the highest concentration of nutrients and vitamins, so it is best to eat fruits with it. Plum has wound healing and regenerating properties. For the treatment of corns, compresses of fresh fruit are used, and face masks made of plum pulp make the skin taut and fresh.

A decoction of plum fruit, used as a lotion for the face and neck, will help maintain freshness and cleanliness of the skin for a long time.

Despite the large number of nutrients, plums still have properties that can harm some. People with impaired intestinal work, increased flatulence, in childhood (during the formation of the digestive system), this product is better not to use, it can cause abdominal pain, diarrhea, and increased gas formation. In case of violations of the acidity level of the plum, especially wild, thorns, divers and some other acidic varieties, it is also better to refuse. Plum contains a large amount of natural organic acids.In case of ulcerative diseases of the stomach and intestines, gastritis, colitis, it is better to exclude the fruits of the plum from the diet.

Sweet varieties and prunes better not to use for obesity and diabetes. Poor-quality and unripe fruits, uncultivated varieties can irritate the stomach with their acid and cause pain, cramps and poisoning. The same can be attributed to imported plums, because most often they go on sale, treated with substances that protect the fruit from rotting. For the human body, such substances can be dangerous. Harm to the body can be caused by drinking plums immediately after eating, because this fruit quickly begins to ferment, and this can cause increased flatulence.

Like any product that is so saturated with different substances, a plum has features that should be considered, especially for people who have diets and food restrictions due to various circumstances.

In childhood eat plums better in limited quantities. Until the age of one, children are advised not to give this fruit, it is only possible to eat a small amount of fresh plums or prunes compote with constipation. A side effect in this case can be intestinal colic. Children under 6 months of age are strictly contraindicated in any form. It is better to begin acquaintance of the child with such product from plum puree approximately from the age of 6 months. It is better if it will plum white and yellow varieties.

Children under 3 years often suffer from allergic reactions. The immune system is not fully formed, so it rejects many substances. This is especially true for brightly colored fruits that contain a lot of sugar. These can just be attributed plum. Therefore, before giving these fruits to the baby, it is necessary to test for an allergic reaction, especially if there used to be reactions to other fruits of the Rosaceae family - peaches, apricots, cherries. First, they give a small piece of fruit and observe the condition of the skin, mucous membranes and breathing of the child during the day. If reactions are not observed - you can gradually increase the number of fruits consumed. It is best for children to give plums without skin, since the most allergenic substances are contained in it.

At an older age, the plum will be a tasty and useful delicacy for children and teenagers. It is better to use it in a processed form - compotes, jams, preserves, prunes. The abundance of fiber in fresh fruit in children’s not fully formed gastrointestinal tract can cause diarrhea. However, the correct use of this product will give energy to the growing body.

Eating a plum by an adult healthy person can be almost anything, according to taste preferences and needs of the body. However, there are nuances that can affect the human intestinal tract. The choice is best made in favor of ripe fruit. Eating an unripe plum can cause intestinal upset. Mature fruit has a uniform color, respectively, the variety, tender flesh, moderate sour taste or lack thereof.

It is better to use plum in the season of its ripening. Fruits located on store shelves in winter will be treated with chemicals, since fresh plums are stored for a very short time - several days. Therefore, it is better to harvest the plum on its own in the winter time by freezing, drying or preserving. Adults eat better than no less than 3 hours before sleep, otherwise the intestines will be overloaded for the night, and the natural sugars in the composition may be deposited as fat.

The benefits of plum during pregnancy is indisputable. Fruit is able to fight puffiness due to the diuretic effect. Many pregnant women suffer from problems with edema. The kidneys are experiencing increased stress. Eating fresh plum fruits and stewed fruit from it will help strengthen the function of the kidneys and facilitate the removal of excess fluid from the body.

Due to the mild stimulating effect of the plum on the gastrointestinal tract, the condition of pregnant women with digestive disorders is facilitated. The growing uterus puts pressure on the intestines, thereby disrupting its work. Plum gently affects the stomach, acids in its composition help break down food. The digestion process is facilitated, the intestine is easier to cope with its task. When used plum with flatulence and constipation, the condition of pregnant women is much easier.

Also, the drain can alleviate the condition in case of toxicosis, since the acids in its composition stabilize the state of the nervous system, and the sour taste eliminates the feeling of nausea. Eating a plum pregnant woman will have a beneficial effect on the emerging fetus of the child. Fruits rich in potassium, magnesium, phosphorus and other microelements will bring into the small organism the substances necessary for the formation of the central nervous system, the heart and the vessels, will help to form the correct neural connection.

The ability of the plum to strengthen the blood vessels will improve the placental blood flow, which is very good for the health of the mother and the fetus. Plum also has moderate cough and antipyretic properties, so pregnant women often use her decoctions and infusions for colds, because for this category of women the use of drugs of medicinal properties is strictly limited.

But the use of plums when breastfeeding should be limited. Organic acids, getting into breast milk, can provoke intestinal colic, flatulence, abdominal swelling and diarrhea in a child. These conditions of disorder of the gastrointestinal tract will give the baby a lot of anxiety and pain, so a nursing woman is better not to eat plums, especially in the form of dried fruit.

It is best to use fresh plum. The natural conditions of Russia do not allow all year round to enjoy these healthy and sweet fruits. Therefore, over time, methods have been formed for preparing plums for the winter. They are quite traditional and characteristic of all types of fruit. From the plum they prepare desserts, drinks, snacks, collect leaves for drying.

The season of ripening of most varieties - July, so at this time is the most active work on the harvesting of fruits for the winter.

The traditional way of harvesting vegetables and fruits for the winter is their canning. This method is good for draining, since they retain their properties during heat treatment. For preservation, take a plum with a stone or pull it out. It should be remembered that if the plum has been processed with a bone, such compote or jam can be stored for no more than a year. After the expiration of this period, the stone begins to release toxic substances that can harm the body.

You can make juices, compotes, jams, jams, marmalade, meat sauces, snacks from plums. It can be not only sweet dessert dishes, but also sharp pickled ones. Fruits can be whole, halved or processed into a single mass. For the preparation of compotes using sweet meaty varieties, for example, "Hungarian". It is better if the fruit will have the same size and color.Marmalade, jam and jam can be prepared from lower-quality raw materials, cracked and slightly over-ripe fruits. Freeze better quality plum.

To preserve the whole plum, it is first placed in water at a temperature of about 80 ° C for 10 minutes, then immediately transferred to cold water. This treatment is called blanching. It helps plums to maintain integrity, more closely fit into the banks. The peel after blanching withstands heat treatment without compromising integrity. You can add a little soda to the water, about 1 tsp. per liter of water. So plums will be less boiled soft. Sometimes, before blanching, fruits are punctured with a toothpick in several places to the bone. The syrup then better permeates the pulp, and the drain turns out to be more juicy.

Before canning, the plum is washed, cleaned of garbage, sorted by size and quality of the fruit. Bones, if necessary, removed by cutting the fruit along. Preservation can be made both from plums as an independent one-component product, and with the addition of other fruits - apples, cherries, apricots. Frozen plum is stored for about a year and retains its properties in this form is best.

Fruits for freezing pick ripe, but not overripe, clean, without damage. There are many advantages to freezing:

• simplicity and availability of preparation;
• processing speed;
• maximum conservation of nutrients;
• the ability to divide the workpiece into small parts in portions;
• possibility of further processing.

Temperature storage for freezing up to 1.5 months is about -12 ° C, up to 6 months is about -10-15 ° C, at temperatures below -18 ° C this product can be stored for up to a year without stones. Fruits frozen with seeds are stored a little less - up to 9 months. There are several options for freezing.

For freezing by the “dry” method, the washed and peeled fruits are laid out on the baking sheet with the peel down. After that, the plum is removed into the freezer for several hours before hardening. Some freezers have a special compartment with a quick “shock” freeze function. This method is preferable because it allows you to save the maximum amount of useful substances. After the plums have hardened and are dry to the touch, they are pulled out and divided into portions of the required weight, packed in bags or containers with a minimum amount of air. Prepackaged fruits are stored in the freezer for storage.

You can freeze the plums in sugar syrup. To do this, the selected fruits are peeled, blanched, cut into small pieces. The larger the pieces, the better the fruit will retain its texture. You can even freeze the fruit entirely, but for this you need to purchase a device for pulling pits. After processing, the fruit can be poured with lemon juice to avoid darkening of the pulp. Syrup for freezing can be light (700 ml of water 400 g of sugar) or thick (430 ml of water 700 g of sugar). Also use natural apple or grape juice. The product is placed in a bag for freezing, and the finished syrup is poured in so that the berries are covered with it. The air from the bag must be released by placing the workpiece in the freezer for freezing and storage.

You can also freeze the fruit in sugar, for this prepared product is laid out on a dish, sprinkled with a thin layer of sugar, sprinkle with sugar, repeat several times. Leave at room temperature for several hours to give the plums juice. After that they can be frozen.

In order not to lose the taste of the product during defrosting, this process should be carried out as gently and gradually as possible. It is desirable if the berries will be thawed at room temperature or in a refrigerator until the necessary degree of thawing. As a rule, in the refrigerator, frozen fruits thaw for about a day, in room conditions - about 5-6 hours until completely thawed. If the drain is needed urgently, then you can resort to using an oven, microwave, water bath, however, this method will reduce the amount of nutrients and disrupt the structure of the fruit.

There are many delicious and healthy recipes for how to make this wonderful fruit. Some of them are familiar to many from childhood, and some may seem exotic and will strike with unusual taste and unusual use of such familiar ingredients. Many housewives have their proven canning recipes. They have been saved for many years and passed from generation to generation. Over time, new recipes appear, they become more refined and unusual.

1 kg of fresh fruits to clear, wash and dry from moisture. Bones must be removed, cut plums in half. Pour a glass of water and boil for about 20 minutes. As a preservative, pour 100 ml of lemon juice. Pour 100 g of pectin and 1 kg of sugar, boil the thickened jelly for about a minute. The foam must be removed. Jelly is laid out in jars under sealed covers.

Rinse 1 kg of plums, clean the stones. In 100 ml of water, add 1 kg of sugar, boil the syrup until thick. Plums pour the resulting syrup for several hours. After infusion, place the container of fruit and syrup on a fire and boil. Insist about 10 hours. The boiling-infusion procedure is carried out three times. After that, boil the jam again for about a minute and spread it into containers for hermetic twisting and further storage.

From 1 kg of fresh plums, remove the stones, cut the flesh into pieces of 1⁄4 fruit. Pieces decomposed into pre-sterilized banks. The more plums - the richer the consistency of the compote. A jar of fruit pour boiling water to overflow, insist hour. Drain the water in a saucepan and put on the stove. Add sugar, 1 cup for each liter of water. Boil the syrup, pour over the banks. Add the missing space in the tanks to the top with boiled water. Banks hermetically roll up, put in a dark place for storage.

1 kg of plums rinse, blanch. Drain the plums from both sides, from large plums you can remove the bones. Put 50 ml of water on the fire, add 800 g of sugar, boil the syrup until thick. Plums pour hot syrup for 4 hours, then cook for another 5-7 minutes. Repeat twice. Cook the syrup from 500 ml of water and 400 g of sugar, pour into a saucepan with jam, cook for 5-7 minutes. Lay out on the banks and hermetically roll covers.

Rinse 1 kg of plums with cold running water, remove bones. Put the plums in a saucepan, cover 1.5 kg of sugar. Plum should stand about 10-15 hours. After that, place the pot on the fire and cook for 5 minutes. Jam spread on sterilized jars, hermetically close.

2 kg of plums cleaned pitted, cut into halves. Put the plum on a baking sheet, place in the oven for 2 hours at 100 C. Leave the oven door ajar. Then cut into thin slices 2 cloves of garlic, spread on the plum. Sprinkle with salt, thyme and basil. Place in the oven for 2-3 hours, avoiding overdrying. After that, put the pieces in sterilized jars, the remnants of herbs and garlic from the pan also folded in a container of fruit. 1.5 cups of vegetable or olive oil heated in a water bath, pour the jars to the top. Banks tightly close.

300 g plums, 150 g apricot peeled, cut into cubes. Water 1 tbsp. l lemon juice.On a water bath, dissolve a bar of milk chocolate, pour the fruit and mix. Serve the dish a la carte.

Pour a glass of water into the pot, add 2 tbsp. l sugar, 500 g of fruit, clean the seed, cook for 10 minutes. Plum pereteret mashed potatoes, mix with 1 tsp. grated lemon peel, 1 glass of wine and vanilla sugar to taste. Serve portions with whipped cream.

12 large plums peeled. Cover the pan with a sheet of foil, pour 2 tbsp. l black tea, place in oven at 200 degrees. Put plums in refractory dishes, pour 3 tbsp. l Sahara. After filling the oven with smoke, place the pan in it, hold for 5-6 minutes until the sugar melts. After that, place the pan on a low heat, add 25 g of butter. Heat until melting butter with sugar. Make a sauce of 100 ml of cream, cinnamon and chocolate in a water bath. Serve plums in portions, filled with sauce.

Wash 2 kg of plums of any type and color, remove bones from them. Fruits are twisted through a meat grinder until smooth. Add 1-2 kg of sugar to taste, add pectin according to the instructions to the gel-forming agent on the package. Simmer for about 20-30 minutes. Next, you need to dry the mass of plums and sugar. To spread the foil, parchment or oilcloth, distribute the fruit mass over the surface. Pastille dry until cooked in a natural way, cut into pieces. Pastila can be considered as finished, which is rolled up in a soft and elastic manner.

Plums are often used to make sauces and snacks. It would seem that such a sweet and fragrant fruit can only be a dessert dish, however, it is wonderfully combined with meat, fish and poultry.

1 kg of cherry plum to wash, put in a saucepan and simmer until soft. Finely chop the garlic, dill and parsley. Beat the plums with a blender or grind with a sieve. Add garlic and herbs, salt, sugar, pepper, hops-suneli to taste. Boil the sauce slowly over 5-7 minutes after boiling. This sauce can be preserved. To do this, add lemon juice and close hermetically in cans.

Rinse 2 kg of fruit, peel. Peel 2-3 hot peppers, 200 g of garlic. Products skip through a meat grinder. Add 2 tbsp. l tomato paste, sugar, salt and pepper to taste. Boil the mixture for about 30 minutes. Arrange on banks and close the sterilized lids.

Peel 2 garlic heads, cut into thin slices. Rinse the plums, remove the stones, cut them in half, but not cut them. Instead of a stone, place a clove of garlic. By sterilized banks, pack up bay leaf, allspice, cloves to taste, fill with prepared fruits. Make a marinade out of 500 ml of water, 100 g of sugar, 1 tsp. salt, bringing to a boil the solution. Banks pour, keep them 30 minutes under a towel. Then pour the marinade into the pan, pour in 50 ml of vinegar, bring to a boil, boil for 5 minutes. Pour them plums, hermetically close the banks.

Drinks from plum is a very common delicacy, their taste and aroma is rich and rich. This fruit gives a lot of sediment, so it is better to filter such drinks and defend for a long time. It is wine, liqueurs, juices. On average, 50 g of sugar per 1 kg of plum is needed to produce juice. Fruits are poured with sugar and poured with water, boiled and frayed several times. After that, the juice is defended and preserved if necessary. As you can see, the recipes for plum desserts are quite diverse and can satisfy even the most capricious gourmets.

About features of the use of plum, see below.