Prunus domestica

he plum is very appealing in spring and summer. It is the fruit of the plum tree (Prunus domestica), a tree belonging to the Rosaceae family and the prunus genus, as well as the peach and the almond tree.

The European varieties, then taken to America, have their origin in the Caucasus area, while the Oriental varieties are derived from China.


The plum are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of plum


It is also known that the ancient Egyptians already cultivated them and that the dried ones were part of the provisions for the beyond that were deposited in the pyramids.

There the plum symbolizes the determination against adversity, because it blooms in winter, while in Japan it represents wealth and abundance, perhaps because its flowers announce spring.


Nutritional benefits of plum

This nutritional composition converts plum into an energetic, alkalizing, purifying, refreshing, light and toning food, capable of stimulating the nervous system and combating fatigue.

Due to its low caloric content and its draining action, it is recommended in case of overweight.

The juice extracted from its pulp cleanses and tones the body, so it is suitable for carrying out cures, both in spring and summer. Just drink a glass twice a day before meals to get good results.

How it benefits us

  • Physical and mental energy The plum is especially indicated to obtain a better physical and intellectual performance in normal work or in periods of momentarily more intense activity (students and athletes).
  • Good condition of the skin, mucous membranes and sight due to the good supply of vitamin A.
  • Antioxidant action against free radicals that mainly damage the arteries and neurons, in addition to the DNA of the cell nucleus, thanks to its content in vitamin E and C. Other components of antioxidant effect are anthocyanins, pigments that give it its characteristic color, especially in the reddish and purple varieties.
  • Relieves fluid retention, due to its abundance of potassium, which is involved in muscle activity and the body’s water balance.
  • Its diuretic effect also makes it useful in case of rheumatism, gout and kidney diseases (except in case of lithiasis, due to its oxalic acid content, especially in bluish varieties). 
  • ood cell function due to the presence of various trace elements: copper, manganese, selenium and zinc.
  • Detoxifying Due to its laxative effect, it can relieve functional constipation and lighten the liver load.

Mode of consumption of plum

Yellow, red, green, purple, purple, black … plums are a refreshing fruit, with a taste between acid and sweet that contrasts nicely and in which you can see almond, floral, peach, strawberry and slightly spicy notes.

This fruit has a great richness in varieties – more than two hundred – and they are usually classified according to their also varied color.

Thus, the yellow ones stand out for their abundant acidic juice; the red ones have a sweeter taste; those with green skin, called Claudia, are characterized by their aromatic sweetness; the black ones, with dark bluish skin, are more suitable for baking.

In our country, most varieties are produced in Lleida, Aragon, Seville and in the Mediterranean area. Fresh and ripe plums can be found in the market from late April to September.

As a table fruit they put a brooch on any meal, although they can also be eaten before, to facilitate digestion. In addition, being rich in fiber and having plenty of water are satiating.

In salad they combine well with sweet lettuces but a touch of bitter or slightly spicy vegetables, such as chicory or watercress, enhances its sweetness. They also marry nuts like nuts, pine nuts or almonds and fruits like apples.



Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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