Benefits of Plum (Alubukhara)
Botanical Name : Prunus domestica
Family Name : Rosaceae
Hindi Name : Alubukhara
Plum grows on a small tree, with twigs pubescent when young; flowers white, usually in clusters; fruits firm in texture, varying in colour from green and golden yellow to red and dark purple; stones large, rough or pitted.
Of all the stone fruits, plums are the most varied and include a large range of types varying in plant habit, leaf size and form, flowering habit and fruit characteristic quality.
Plum originates in Europe, Japan and North America. In India, it is cultivated in Himachal Pradesh and Chaubattia in U.P.
Laxative, refrigerant, antileucorrhoeic, tonic.
Forms of Use
Fruit is eaten as such.
Plum contains appreciable amounts of sugars and beta-carotene (Vitamin A).
The ripening of the plum is characterized by softening of the flesh, development of pigment, marked increase in sugars and relatively smaller decrease in acid content. The acid content is due to citric acid, although small amount of tartaric & malic acids have been found. Sugars present are glucose (3.0-6.2%), fructose (2.7-6.1 %) and sucrose (0.7-4.8%). The aroma of plum blossoms mainly due to benzaldehyde.
Plums are used as desserts; they are cooked and eaten, canned and dried, and also made into jams. Certain types of plums are dried & called as Prunes.
(i) It is demulcent, mildly laxative and refrigerant. It is often added to decoctions to improve their flavour and promote their effect.
(ii) Its juice is very cooling and is given in fever etc.