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HISTORYThe oldest of the numerous plum varieties is thought to be Prunus salicina, known as Japanese plum although it was originally introduced to Japan from its native China. The plum has been cultivated since ancient times and probably originated in central or south-eastern Europe. The Greeks imported plums from Syria and they were later introduced to northern Europe by the Romans. There are now more than 300 varieties of plum and they grow in temperate regions across the globe. BIOLOGYThe common European plum, Prunica domestica, is closely related to the cherry and is a member of the rose family (other members include the nectarine, peach, apricot and sloe). Damsons and greengages are also types of plum, although in culinary usage the term plum is generally used exclusively to describe the sweeter varieties that can be eaten raw. NUTRITIONPlums are a good source of potassium, fiber and vitamins A and C. They are rich in antioxidants and also contain the amino acid tryptophan which is used by the body to produce the neurotransmitter serotonin. TIPSBUYING STORING PREPARING Roasting, stewing or poaching are all excellent cooking methods. OTHER STUFFLegendary food writer Elizabeth David has the following to say on what NOT to do with plums (from Summer Cooking): "Cold stewed plums must be one of the dullest dishes on earth. Accompanied by custard it is one of the most depressing. English plum tart runs it pretty close." Slivovitz, a plum brandy, is popular in the Balkans and other parts of eastern Europe. Certain types of plum are dried to make prunes. The best prunes are generally acknowledged to be prunes d'Agen from south-west France, which feature in a number of meat and game dishes of the region such as Lapin aux pruneaux (rabbit with prunes). PICK OF THE RECIPES
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