Plum (Kul)

It is a fruit of the genus Prunus of the rose family (Rosaceae). Like peach and cherry, it is a stone or drupe fruit. The tree reaches a height of from 20 to 33 ft. The flower buds of most varieties are borne on short spurs or along the terminal shoots of the main branches. Each bud may contain one to 5 flowers. As the fruit grows, the outer part of the ovary ripens into a fleshy juicy exterior making up the edible part of the fruit and a hard interior called the stone or pit. The seed is enclosed within the stone. The fruits show a wide range of size, flavour, colour and tincture. A liquor called sijivovica made from plums is an important article of commerce in Yugoslavia. The fruit relieves nausea and checks purging.

Benefit and uses of Plum.

• The fresh plums and the dried version (prunes) of the plant scientifically known as Prunus domestica have been the subject of repeated health research for their high content of unique phytonutrients called neochlorogenic and chlorogenic acid.
• Plum contain a iron, vitamin C. Vitamin C is needed in the body to make healthy tissue and is also needed for a strong immune system. Getting a little extra vitamin C around cold and flu season is a good idea, and may also be helpful for people who suffer from recurrent ear infections.
• Plums are delightful eaten fresh, and can be stewed, used in jams and jellies, or made into compotes, puddings, pies, and cakes.
• In small amounts plum exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being.
• Plum to be good for allaying thirst and is given in the treatment of arthritis.