Prunus salicina
Plums have pointed leaves that are 2-3 inches long and up to one inch wide. The papery leaves can range in color from bright Kelly Green, to blackish purple. The bark tends to be grayish brown. In spring, the trees are resplendent with the delicately-scented blossoms. When in season, plum trees tend to be prolific producers of fruit, although some produce biannually. The fruits have a smooth woody stone surrounded by tangy flesh.
Plums are sweet and juicy. Plums make great syrups, jams, sauces, and infusions for liquor. Some people make plum wine, or plum brandy. They can be dried into prunes, and contain antioxidants. In Asia, they are dried and salted, or pickled.
Plums are in the same family as peaches, apricots, and almonds. Common varieties are known as Green Gage, Damson, Satsuma, Santa Rosa, Krauter Vesivius. The Serbian plum cultivar is the most commonly grown and is used to make the potent liquor slivovitz.
