not far from the tree

Covering the spectrum of the rainbow within just one fruit are plums (Prunus subgenus prunus). These tasty drupes, juicy sweet or tangy-tart, share membership in the rose family with several other favourites; cherry, peach, apricot, apple, pear, quince, almond and even olive.

The impressively colored flesh, especially when the fruit is fully ripe, contains an abundance of ….you guessed it…cell-strengthening antioxidants. Specifically, the antioxidants found in plums help protect the very-important fatty tissue of the brain, preventing dementia and macular degeneration, therefore helping us think and see clearly. Plums are a favorite edible-medicinal in Japan, China, many parts of Europe, Africa and North America for a variety of reasons.

In North America, the variety Prunus domestica, called a ‘prune’ when dried, is known for its incredible fibre content. But fresh plums are also a good food to smooth the transmission time of the digestive system due to high contents of dietary fibre, sorbitol and isatin. Dried plums, prunes and other newer functional varieties, have also been shown to improve bone health by inhibiting bone cell destruction and increase iron absorption, due to high content of vitamin C.

Don’t let plum season go-by without gobbling up your share. And during the winter, count on dried and naturally-preserved versions to provide off-season benefits.

Millie Lytle BA, ND, C. Ht., is a licensed naturopathic doctor and psychotherapist and research practitioner. She keeps up her own healthful blog when not studying in Germany. While there, she has kindly agreed to dispense knowledge about fruit for Not Far From The Tree.