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Originally used as a name for all dried fruit (see fruit, dried), now used specifically for fruit of various species of Prunus, which were originally called prunes. Common European plums are P. domestica; blackthorn or sloe is P. spinosa; bullace is P. insititia; damson is P. damascena; gages are P. italica; myrobalan is Prunus cerasifera; beach plum is a wild plum, Prunus maritime. The British National Fruit Collection has 304 varieties of plum. A 200‐g portion of dessert plums (four medium-size fruits weighed without stones) is a source of vitamin C; provides 3 g of dietary fibre; supplies 100 kcal (420 kJ).

Subjects: Cookery, Food, and Drink — Medicine and Health.

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