Plums are one of the most sought after fruits in the summer and early autumn months, but there are signs that indicate when they should not be purchased. The aspect of the bark and the firmness of the pulp are determining to ensure the quality and taste of this food, rich in nutrients and with strong presence in the food of the Portuguese.
Originally from Asia, next to the Yangtze River, the plum has gained space at European tables for over two thousand years. Today, Portugal has several varieties, including Black Diamond, Larry Ann, Prime Time and Songold, all appreciated by the sweet taste and juicy texture.
However, not all plums exposed in supermarkets or markets are at the ideal point of maturation. Recognizing the right signs can make all the difference between a summant and one without quality fruit.
How to choose quality plums
According to the largest hypermarket chains in Portugal, when buying, it should give preference to firm, bright and intact fruits. Baça, presence of too soft stains or texture are indicators that the plum is no longer in good condition.
When they are not yet mature, the ideal is to leave them at room temperature until they reach the point of consumption. The firm ones can be placed in plastic bags in the refrigerator drawer, where they retain between three to five days.
Another essential care is just to wash the plums before consuming them, preventing moisture from anticipating deterioration.
Nutritional Benefits
The plum has low energy value and is rich in fiber, helping in intestinal transit. Both fresh and dry, contributes to the good digestive functioning.
It also contains phyto-nutrients, such as flavonoids and phenolic compounds, responsible for its antioxidant action. These elements help protect the body against the harmful effects of free radicals.
Dry varieties are rich in vitamin K, fundamental to blood clotting, and provide potassium, a mineral associated with the regulation of arterial tension.
Care with excess consumption
Despite all the benefits, excessive consumption of dry plums should be moderate due to the high concentration of fructose. This natural sugar, in high quantities, can contradict the positive effect of satiety and contribute to the increase of calories.
On the other hand, the fresh version, being lighter and larger water content, can be included without great restriction on a varied diet.
Versatile recipes and uses
In addition to natural consumption, the plum is a frequent presence in jams, mousses, gelatins and photo. It is also an ingredient of traditional dishes, such as Sericaia with plum syrup, typical of Alentejo.
Other options include plum gasp, fresh semi -cold or quick desserts that please different ages.
Prolonged conservation
To enjoy the fruit throughout the year, freezing is a practical alternative. Stored in suitable bags or containers, plums can be consumed up to 12 months after harvest, maintaining much of its flavor.
This technique helps to avoid waste and ensures that the fruit is available even out of time.
An ally of daily health
Of fleshy and short pulp, the plum is considered a heavy ally in a balanced diet. The World Health Organization recommends daily consumption of at least 400 g of fruit and vegetables, and two plums correspond to a portion.
Among digestive benefits, blood voltage control and antioxidant action, this fruit is confirmed as a food to maintain in the food routine.
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