Although many people think of red or purple when they think of plums, the yellow plum is also quite common in many areas. Typically, the yellow plum is sweet and rather high in sugar when it is ripe. It provides several different vitamins and minerals, such as vitamin A and potassium. It can be used in many different types of recipes, ranging from sorbet to preserves. It can also be used to make wine, sauces, and can even be grilled for a tropical meal.
There are several different species of yellow plums. The most prominent species that are used for cooking are the Mirabelle plum, the yellow egg plum, and the Howard miracle plum. The Mirabelle plum, also known by the species namePrunus insititia, originated from Asia, but also is widely grown in France. The yellow egg plum, also known by the species name Prunus domestica, may be found in either purple or yellow and is quite common in Europe and North America. The Howard miracle plum, grown primarily in the United States, has a unique pineapple flavor.
Most yellow plums are small in size and typically have a thin skin. When they are fully ripe, some varieties, such as the Mirabelle plum, have red spots. Some people believe that the greater the number of red spots on the plum, the riper it is.
Since most species and varieties of yellow plums contain a relatively high amount of naturally occurring sugar, they are great for people with an active lifestyle. When fully ripe, the yellow plum can be eaten raw, providing a high amount of carbohydrates to boost energy levels. It is also high in vitamin A, a vitamin that is good for the skin and eyes. Additionally, the fruit contains vitamin B, which helps renew the cells of the skin, and fiber, which helps with digestion. The yellow plum also contains many different minerals, including potassium, selenium, and zinc, which are quite well known for their cancer-fighting, and anti-aging properties.
If eaten raw, the yellow plum does not need refrigeration and should, in fact, be served at room temperature. It is important to find fully ripe plums, otherwise they may be bitter when eaten raw. If used for recipes that require the skin to be removed, it can be easily done by boiling the fruit for about 20 seconds and then dunking it in ice water.