All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe. Colors vary depending on variety. Fruits can be deep purple, rose-hued, ruby red, green and gold. The shape of plums is generally rounded with a central groove running longitudinal to the fruit’s stem end. Flavors vary from sweet-tart to spicy and sub acid.

The season for plum are the months of summer.

 Fruits vary in shape, size, flavor, and color according to cultivar. All plums share the same percentage of naturally occurring sugars, which is 10%. The plums can be fresh eating, preserved using various methods, including pickling and of course, they can be dried to prune form. Plums have a wide array of culinary pairings that are both savory and sweet.  

Plums are a good source of potassium, calcium, phosphate, vitamin C and B complex vitamins which have a great importance to the process of metabolism and nervous system health.