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nafex - [NAFEX] Prune Plums

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  • From: "MARIE ASHTON" <bwoodtx@verizon.net>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Prune Plums
  • Date: Fri, 19 Sep 2008 11:08:55 -0500

There has been a lot of discussion of what constitutes a prune. Some very good definitions have been offered.
 
Historically, prunes were never separated from plums they were just called prune-plums to denote the fact that they had a high sugar content and could be sun-dried without fermenting. This was very important in the past as more modern drying methods were not available. Dr. Parmar is of course correct in that it takes a high sugar content for the fruit to be sun-dried without fermenting. If we just use the term prune-plum to denote any plum that has a high sugar content at maturity then no one should have a problem deciding what is considered a prune-plum. There are a number of prune-plums that have prune in their name to denote their high sugar content and sun-drying qualities such as German Prune, Italian Prune and the French Prune (Agen). Stanley is also considered a prune-plum but it is most often used for fresh eating, as another example.
 
Regards,
Richard Ashton
Oak Creek Orchard
Author of: Plums of North America
 



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