Concentrated juice Plum wholesale Fruit puree Plum wholesale

Plum: The Hand-Made Masterpiece of the Caucasus and Pectin Leader

• Etymology and names: The English word plum, German Pflaume, French prune and Spanish ciruela all go back to the Latin prunum. In its turn, the Latin name is related to lividus ("bluish"), which points to the characteristic color of the fruit. In China, the plum is called "li" and is among the five "noble plants".
• Ancient hybrid: The domestic plum does not occur in the wild. It appeared in the Caucasus about 2000 years ago as the result of a natural cross between thorny sloe and juicy cherry plum.
• The secret of prunes: Prunes are not just any dried plum. Only varieties of the "Vengerka" (Hungarian) group, with the required sugar content and flesh density, are suitable for their production.
• Pectin record holder: Plum is the leader among stone fruits in pectin content. This natural gelling agent makes plum puree indispensable for producing thick sauces and thermo-stable fillings.
• The sacred tree of the Balkans: In Serbia they say: "A home is where the plum tree grows." The tree is considered a sacred talisman, and the national drink slivovitz is part of the cultural code.
• Global geography and harvest: We provide year-round supplies. The main harvest in Europe and Russia is in August – September. In winter, we supply fresh puree from Chile (January – February).
• The traveling plum (Rare fact): Plum pits were found during excavations of Pompeii. This proves that as early as the 1st century AD, the plum was an elite and widespread fruit in the Roman Empire.
• Color range and hybrids: The palette is striking: from lemon-yellow to black. Modern breeding has given the world hybrids such as apriums (a cross of plum and apricot) and the "black apricot".
• Product history: Industrial production of plum puree became widespread in the mid-20th century. Modern decanter systems allow us to obtain perfectly clean puree without pit fragments.