Calories in Plum, black

What makes plum so powerful?

Black plums are distinct from European prune plums, typically belonging to Japanese plum varieties (Prunus salicina) which were introduced to the United States in the late 19th century by horticulturist Luther Burbank. Burbank sought to create plums that could thrive in varied climates, leading to the diverse array of dark-skinned cultivars we see today. The striking, almost black-purple hue of the skin comes from a high concentration of anthocyanins, water-soluble vacuolar pigments that change color depending on the pH of the plant tissue. In the acidic environment of the plum skin, these pigments appear dark red to purple. Interestingly, these anthocyanins serve a protective function for the fruit, absorbing ultraviolet light and acting as a natural sunscreen to prevent radiation damage to the delicate flesh and seeds inside. The flesh itself, often amber or red, contains sorbitol, a sugar alcohol that gives plums their characteristic sweetness but can also draw water into the intestines, which is why eating too many at once can have a laxative effect. This combination of UV-protective pigments and unique sugar chemistry makes the black plum a fascinating botanical adaptation.