March 8, 2010
Korean Fruit-Plum
A plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc) in the shoots having a terminal bud and the side buds solitary (not clustered), the flowers being grouped 1-5 together on short stems, and the fruit having a groove running down one side, and a smooth stone.
Mature plum fruits may have a dusty-white coating that that gives them a glaucous appearance and is easily rubbed off. This is an epicuticular wax coating and is known as “wax bloom”.
Plum fruit tastes sweet and/or tart; the skin may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine; when distilled, this produces a brandy known in Eastern Europe as Slivovitz, Rakia, Ţuică or Palinka. Dried plums are also known simply as prunes, as if ‘prune’ signified merely a dried plum – however, prunes are a distinct type of plum, and may have predated the fruits that we know more commonly as plums. Prunes are also sweet and juicy and contain several antioxidants.
Plums and prunes are known for their laxative effect. This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol, and isatin. Prunes and prune juice are often used to help regulate the functioning of the digestive system.
You can find authentic Korean Plum on many Korean Restaurants in Los Angeles.
