Of the over 200 varieties of plums grown, only prune plums of
the prunus domestica (European plum) subspecies with a
firm flesh and high sugar content are suited for the production
of dried plums or prunes. A stone fruit or drupe, domestica plums
are thought to have originated in the Caucasus Mountains adjacent
to the Caspian Sea, sometime in the last 2000 years. From there
they spread to south, central and western Europe and the Balkans.
Plum trees were introduced to North America by Louis and Pierre
Pellier, French nurserymen who brought cuttings from France and
grafted them to native wild plum trees.
Description:
Description: 98% of the U.S. dried plums are produced from one variety
of plum – the French d’Agen. Argentinean dried plums
also include the President varietal, which produces larger fruit.
U.S. varietals, particularly those from Oregon, are more tart, while
the Argentinean President’s are sweet. Plums were originally
sun-dried and in parts of the world continue to be. In the U.S.,
sun-drying gave way to mechanical dehydration with the development
of commercial dryers. Bedemco offers the full range of sizes for
both tart and sweet dried plums.
Because of their high sugar content, dried plums provide quick energy,
and are high in both soluble and insoluble fiber. High in antioxidants,
they are also a good source of potassium, vitamin A, magnesium and
iron, and are well known as a natural and effective but gentle laxative
and appetite stimulant.
Harvest:
Plums for drying are allowed to ripen on the tree to proper fruit
firmness and natural sugar content, and are then harvested mechanically
by gentle shaking into nets. U.S. harvest is generally in late August-early
September, with dried product available in the fall. Argentinean
product is harvested in the spring with new crop dried fruit available
by early summer.
Types:
U.S. – Tart Style
Ashlock Pitted
Elliot Pitted (Industrial) Unpitted
Diced
Origin: