The first domestic plums appeared at the stands in larger cities, which means The beginning of the season for fresh fruit from native orchards. In Warsaw’s Broniszach on July 14, for a kilo of varieties such as Herman, Kalipso and Emper, they were paid in wholesale from 5 to 12 PLN. In Wroclaw, the rates started slightly higher, from PLN 7 per kilo, but also there early Hungary and the Cacan wound variety quickly disappeared from the counter. The July season is mainly opened by dessert plums, valued for juiciness and firm flesh: Herman matures in the middle of the month, the Cacan wound several days later, while Opal, Kalipso and Emper They go on sale at the turn of July and August.
The growing popularity of Polish plums is largely a relatively low price effect compared to imports. The domestic fruit costs about 3-4 zlotys less a kilo than its counterpart from southern Europe, and an additional advantage is freshness and no need for long transport. Although July brings the first wave of collections, the main season falls on the second half of August and September. At that time, varieties such as Renkloda Ulena, Hungarian Dąbrowicka and Hanita hit the market, and a moment later – Stanley, Bluefree and a massive Amers variety, known for its extremely large fruits. The season ends only in October thanks to late ripening plums such as President or Valor.
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Hungarian Dąbrowicka remains one of the most valued varieties among the preparing people Homemade plum jam and jam. The fruits of this plum are characterized by a high content of the extract (up to 22 ° BRIX), which translates into a larger achievement of the finished product with a relatively small raw material. The flesh is easily separated from the stone, and the skin rich in anthocyanins not only affects the intense color of preserves, but also on their antioxidant value. Renkloda Ulena is better as a dessert – a variety with large, juicy fruit, light yellow skin and sweet flesh. In turn, Herman, from Sweden, is a typical July plum, which combines a firm structure with a slightly acidic taste. It is good in cakes and baked desserts, but for jams I need additional sweetener.
Stanley and Bluefree dominate the varieties intended for drying – plums with thick, yellow flesh that tolerates high temperature well is not discolored. Their structure and easy separation of stones make them preferred by processors. The Amers variety, although it is distinguished by large fruits (over 60 g), goes mainly for retail and desserts, because its soft pulp tolerates long processing. In home gardens, interest in Fruca and Imperial varieties is growing – not exceeding three meters high, not requiring intensive care, and at the same time regularly yielding.
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Fresh plums belong to the least caloric stone fruit: 100 g is only 46 kcal, with a portion contains about 1.4 g of fiber, 190 mg of potassium and A solid dose of vitamins K and A. The combination of potassium with anthocyanins and quercetin present in the skin is conducive to maintaining normal pressure and reduces the oxidation of LDL cholesterol fraction. Pectins and natural sorbitol stimulate intestinal peristalsis, which is why dietitians reach for plums when it is necessary to launch mildly gastrointestinal tract.
Daily portion of plums – fresh, in compote without sugar or in the form of light mousse – It covers nearly a third of the demand for vitamin Kcrucial for proper blood clotting and bone density. Fruits also provide magnesium (11 mg ⁄ 100 g) and small, but valuable amounts of iron. The moderate glycemic index means that 120-150 g of fruit does not cause violent fluctuations in blood sugar, especially when they are accompanied by a portion of protein or healthy fat, for example a spoon of Greek yogurt or a few nuts. Thanks to this, plums combine taste with specific support for cardiovascular, digestive and skin condition.
Source: NowowoPuje.pl
