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Cherry plum is green. How cherry plum is classified by shades

Cherry plum is a type of fruit plum. The difference lies in the size of the fetus. Cherry plum has a pleasant aroma and is very useful. Various compotes, sauces and preserves are prepared from it. And there are many.

It can also be consumed both fresh and dried. Therefore, it is worthwhile to carefully understand the properties of the fruits and you can start with their composition.

Wild cherry plum contains a large amount of vitamins and minerals. So, the fruit contains the following vitamins: A, B1, B2, C, E, PP. Most of it falls on vitamin C. 100 g of the product contains 13 mg of ascorbic acid.

If we talk about the mineral composition, then the fruit contains potassium, calcium, magnesium, sodium, iron and phosphorus. Most of all in cherry plum potassium. So, 100 g of fruit contains 188 mg of this mineral.

Ripe cherry plum, which has a dense skin and a distinct pleasant smell, is considered very useful. If the fruit is very soft, then it is better to discard it, as it can be spoiled. Eating such a fruit then it can lead to unpleasant consequences.

It should be noted that the fruits keep well in the refrigerator for several days. They can also be frozen for the winter without losing their beneficial features.

The calorie content of cherry plum is 34 kcal per 100 g of fruit. Moreover, it contains 0.1 g of fat, 0.2 g of protein and 7.9 g of carbohydrates.

Useful properties for the body

Let's start with the benefits. Cherry plum is a low-calorie food that contains a large amount of useful vitamins and minerals. With its help, you can improve digestion and activate metabolic processes. It is also often used to cleanse the intestines. Both yellow and red cherry plum are suitable for this.

The beneficial properties of the fruit include:

  • Allows you to improve the absorption of fatty and meat foods.
  • Improves bowel function and allows you to gently relieve constipation.
  • Due to the presence of a large amount of ascorbic acid, the use of the fruit allows you to strengthen blood vessels, reduce the absorption of cholesterol cells, and also increase immunity.
  • In summer, fruits are good for quenching thirst and refreshing. Improves appetite.
  • The product has choleretic properties and allows you to remove excess fluid from the body.
  • The use of cherry plum will make it easier to endure stressful situations and prevent heart rhythm disturbances. She also helps to relax after a difficult day at work.
  • For colds, it is used to lower body temperature and eliminate headaches.
  • It is very useful during pregnancy, as it is able to supply the woman's body with all the necessary elements.

In fact, cherry plum has many beneficial properties. Therefore, it is widely used to treat various diseases, strengthen immunity, as well as when following a diet. Oil is made from the seeds, which in properties is close to almond oil. It is widely used in cosmetology and perfumery. Also, the shell is used in the production activated carbon.

The oil or crushed fruit is widely used for various masks that have a beneficial effect on different skin types. So, with the help of the prepared product, you can dry oily skin and eliminate acne. Cherry plum has a rejuvenating effect. Fruit tincture is used to strengthen hair.

Harm from cherry plum and contraindications for use

The fetus especially has no contraindications. Cherry plum is pretty healthy fruit which contains large amounts of vitamins and minerals. Of course, this does not mean that it needs to be consumed in large quantities every day. Abuse of such a product can cause poisoning. A clear symptom of this is heartburn, severe abdominal pain and diarrhea.

Excessive consumption of this fruit can lead to high blood sugar levels. The fruits contain organic acids, which in large quantities can increase the acidity in the stomach. Therefore, the use of the product in large quantities is contraindicated for people who suffer from gastritis and ulcers.

It is forbidden to eat fruits with seeds. The fact is that it contains a strong acid that can cause significant harm to the human body.

Cherry plum is not contraindicated in pregnancy. But, despite this, it is necessary to limit the use of the fruit, even taking into account the fact that it has a beneficial effect on the body of the expectant mother.

Also, the fruits are not recommended for children under one year old. After that, cherry plum can be included in the diet. Feeding should be done gradually, starting with half a spoon. To do this, it is worth using yellow cherry plum varieties, which will prevent the occurrence of an allergic reaction in a child.

The fruit is contraindicated for people who suffer from:

  • Gout and rheumatism
  • Increased acidity of the stomach

In addition, cherry plum is contraindicated if a person has a predisposition to an allergic reaction.


Use in traditional medicine

V folk medicine the fruit is used to treat various diseases. So, with its help you can:

  • Get rid of constipation. It has a mild laxative effect, which makes it possible to quickly get rid of constipation. As a remedy, a fruit-based decoction is used. To prepare it, you will need 200 g of fresh or 3 tablespoons. dried fruits. They need to be filled with water and boiled for 5 minutes. After that, leave the broth for several hours to infuse. It is consumed 200 ml 3 times a day.
  • Cure coughs and colds. To overcome such diseases, decoctions are used based on the bark and roots of the tree. To prepare the medicine, you will need 40 g of crushed roots. They are poured with a liter of water and boiled for 7 minutes. The broth is taken in 100 g throughout the day.
  • Cure liver disease. To prepare a remedy, use 20 g of color and a glass of boiling water. Pour the flowers with water and leave to infuse for 2 hours. After that, drain the tincture. Take half a glass twice a day.

In addition, cherry plum is used to care for the skin of the face of the whole body.

The use of cherry plum during pregnancy and breastfeeding

During pregnancy and breastfeeding the fruit can be added to the diet. Of course, in this case, you need to make sure, or cherry plum does not cause an allergic reaction and discomfort.

Since the fruit contains a lot of acids, it can cause heartburn. Therefore, they must be consumed in limited quantities and very carefully.


Recipes with yellow and red cherry plum

Various dishes can be prepared from the fruit. The most popular are:

  • Jelly for the winter. The berries must be thoroughly washed and pitted. Place them in a saucepan and cover with sugar. Put the saucepan on the fire. After half an hour, add the diluted gelatin and simmer for another 10 minutes. Prepared jam is poured into jars and rolled up with lids.
  • For cooking, ripe and even somewhat overripe fruits are used. They are thoroughly washed and pitted. Place the peeled fruits in an enamel saucepan and pour a glass of water. Cook over low heat for 15 minutes. After the specified time has elapsed, grate the berries thoroughly through a colander. Return the resulting gruel to the pan, add sugar and cook for another 40 minutes. Stir the jam thoroughly throughout the entire time.
  • Cherry plum tkemali. Green fruits are used to prepare the sauce. First you need to wash them. Then pour water and cook until tender. At the next stage, drain the juice, and carefully grind the finished berries through a colander. Grind coriander seeds, salt, garlic and herbs in a blender. Add the resulting gruel to the grated fruits and boil everything for several minutes. Ready sauce pour into jars and place in a cold place.
  • Adjika. Boil the berries and peel them. In a blender, mix spices, pepper and garlic. Add cooled berries, salt and sugar. Grind everything thoroughly and transfer to a saucepan. Add enough water to make a gruel with a consistency similar to sour cream. Bring to a boil and simmer for another 15 minutes.

In fact, there are quite a few recipes for cooking cherry plum dishes. And here we are talking not only about jam or jam, but also sauce, and compote, and more. Such popularity is due to the fact that cherry plum has beneficial properties, since it contains a large amount of vitamins and minerals. Therefore, it is worthwhile to study in more detail and start growing a tree in your garden plot.

Botanical name: Cherry plum, or spreading plum (Prunus nodivaricata Ldb), or cherry-like plum, species fruit trees from the genus Plum of the Pink family, the most valuable representative of wild-growing plums, the original form of the domestic plum.

Homeland cherry plum: Transcaucasia, Asia Minor, Iran.

Lighting: photophilous.

The soil: any soil of neutral reaction.

Watering: drought-resistant.

Maximum tree height: 13 m.

Average tree lifespan: 45 years old, some specimens up to 60 years old.

Landing: propagated by seeds, layering and grafting.

Biological description of the cherry plum fruit in the photo

A fruit tree, branched, with one or several trunks, in the southern regions it reaches a height of 15 m, in the northern regions it grows no higher than 4-5 m, sometimes it looks like a large shrub.

The trunk of the cherry plum tree is about 50 cm thick, the shoots are reddish-brown, thorny, the crown is spherical-spreading, less often pyramidal, thickened in most varieties.

The root system is superficial, powerful, on loose soils it penetrates to a depth of 12 m, on denser soils - up to 2 m, extends to the sides up to 10 m, going beyond the crown. Root growth rarely develops, only in case of damage to the roots.

Leaves are simple, oval or oblong, with a pointed tip, up to 4 cm long, dark green in summer, yellow in autumn. The culture is characterized by a high degree of bud awakening, due to which overgrowing branches appear even on skeletal branches.

Cherry plum tree blooms

Cherry plum flowers (see photo below) are white and light pink, with yellow or orange anthers, 20 to 40 mm in diameter, located on long pedicels, 1, less often 2 pieces. They appear in large numbers on annual and overgrown shoots, at the same time, and sometimes even earlier than foliage, during this period the trees are very decorative. Cherry plum blooms in early May for 7-11 days, sometimes in autumn there is a weak re-flowering.

The culture is distinguished by exceptional early maturity, begins to bear fruit 3 years after planting, and some varieties lay flower buds in the nursery. Fruits are round or elongated, sometimes flattened drupe with a slight longitudinal groove, weighing from 3-6 g in wild varieties, up to 60 g in cultivars. The pulp of the fruit is green, yellow or pink, watery or cartilaginous, with a sweet and sour taste. The color of the peel can be green-yellow, yellow, red, purple and even black, depending on the variety, the fruits have a white waxy coating and a bone that is poorly separated from the pulp, ripens in August-September.

The use of cherry plum in culture

In the wild, the tree grows not only in the Caucasus, which is traditionally considered the birthplace of culture, but in a vast territory from the foothills of the Alps to the northern foothills of the Himalayas. Occurs in undergrowth and shrubbery along river banks. It has long been cultivated in gardens; as a fruit, cherry plum was used for food as early as the 1st-3rd centuries.

Until the middle of the last century, due to insufficient frost resistance, it was grown only in warm regions, but now, thanks to the breeding work, new varieties have appeared that do well in Central Russia, the Moscow region and the more northern Leningrad region, they began to be grown even in the Far East ... Winter-hardy forms are obtained mainly by crossing cherry plum with a related species, the Chinese plum, the wood of which can withstand temperatures down to -50 ° C.

The plant is appreciated for its healthy and tasty fruits, which are consumed fresh, as well as in the form of compotes, jams, marmalades and pastilles, various sauces and seasonings are prepared from them, dried cherry plum completely replaces prunes. There are decorative forms with variegated or red foliage, as well as weeping or pyramidal crowns, from which alleys, hedges and curbs are formed. In addition, green cherry plum is used for industrial production citric acid, which in unripe fruits is not only contained in large quantities (up to 14% of dry weight), but can also be easily and cheaply extracted.

The advantages of the culture include unpretentiousness to soils, drought resistance, early fruiting and high annual yield, up to 300 kg from one adult tree. The plant has a long lifespan, up to 45-60 years, while it actively bears fruit for 20-25 years.

Cherry plum also has a number of disadvantages, the main one of which is still insufficient winter hardiness. At low temperatures in winter, damage to wood is possible, a short period of dormancy causes the beginning of the growing season with prolonged warming, which leads to damage to the awakened buds when the cold returns. In addition, most varieties are self-infertile, so there should be at least 2-3 of them for successful pollination in gardens.

Varieties of cherry plum in the photo

As mentioned above, cherry plum has two scientific names, plum, spread out and plum similar to cherry, while among taxonomists it is customary to use the first name for wild-growing, and the second for cultivated forms of the plant.

In addition, the species is divided into three significantly different subspecies or varieties: typical, or Caucasian wild, Eastern, or Central Asian wild, and large-fruited. The first two subspecies include the wild cherry plum native to the Balkans, Asia Minor and the Caucasus (typical or Caucasian cherry plum), or Iran and Afghanistan (eastern cherry plum).

All cultivated forms of plants grown in gardens are referred to as large-fruited cherry plum. In turn, this subspecies is also conventionally divided into a number of varieties characteristic of a certain region of cultivation. Distinguish between Georgian, Crimean, Iranian, Armenian, Tauride and red-leaved (pissard) cherry plums, and recently some experts have suggested considering separately the Balkan and Indian forms.

This division is due to significant differences between plants caused by different purposes of their cultivation in different regions. For example, the Georgian subspecies, or the group of tkemals, is mainly red cherry plum with a tart-sour taste, intended for cooking hot sauces, and when growing the Crimean variety, emphasis was placed on large-fruited and dessert taste.

Cherry plum pissard with pink and red leaves, flowers and fruits is used as an ornamental plant, although it has a number of forms with large fruits of good taste.

Most of the domestic large-fruited varieties were created on the basis of the Crimean cherry plum. Among them there are trees with yellow, red, orange, purple and even black fruits. Interestingly, the color of the fruit has a significant effect on its chemical composition.


So, yellow cherry plum contains a lot of carotenoids, sugars and citric acid, there are practically no pectins in it, black cherry, on the contrary, is rich in pectins, as well as anthocyanins, which protect the body from cancer and atherosclerosis.

Among modern promising developments, it is necessary to note the columnar cherry plum, created by the domestic breeder G.B. Eremin. This compact form is characterized by the fact that the fruits grow along the trunk and there are practically no branches.

Such a tree takes up little space, does not require pruning, it is easy to handle with chemicals, and harvesting is also not difficult. The fruits of this cherry plum are large, up to 40 g, burgundy, with tasty yellow pulp, moreover, the form is frost-resistant.

Finally, one cannot fail to mention such an important feature of culture as the ability to interbreed with plants of close genera, while giving fertile offspring. So, it has been established that the well-known nectarine is a natural intergeneric hybrid of cherry plum and peach, Fergana plum growing in the Tien Shan and Pamirs is a natural hybrid of cherry plum and almond, etc. This property of cherry plum provides breeders with ample opportunities to create various cultural interspecific hybrids.

"According to the scientific classification. One of the representatives of the family homemade plum, it belongs to those rare fruits that practically do not lose their beneficial properties during processing.
The first, perhaps, that comes to mind when mentioning such a fruit as cherry plum - tkemali sauce... This Georgian sauce is made from varieties of sour cherry plum, and it is very well suited as a seasoning for fish and meat, aiding assimilation. In addition, cherry plum is also a raw material for different types preserves, marmalades, marmalade, jams and jellies. Few people know that juices, kvass and even wine are also prepared from cherry plum.

This amazing fruit has a unique, sweet and sour taste even when raw. How ripe fruit cherry plums - so they are sweeter. However, unripe fruits are also used, albeit in a more prosaic, but very important area. Green cherry plum is very rich in citric acid - up to 15%, and it is quite easy to extract it.

The composition and useful properties of cherry plum

Ripe cherry plums contain up to 5% sugar, organic acids, pectin and numerous vitamins, in particular vitamin C. All these substances create a very a good combination, thanks to which both fresh cherry plum and various spices made from its fruits contribute to the assimilation of meat and fat. Calorie content fresh cherry plum is 34 kcal per 100 grams. The nutritional value: proteins - 0.3 g, fats - 0.1 g, carbohydrates - 7.9 g.

Cherry plum seeds are also of great benefit. They extract oil, which is similar in composition to almond oil(the bone makes up 43% of the weight of the fetus). Cherry plum oil, like almond oil, contains the glycoside amygdalin, which has the property in the presence of the enzyme emulsin and water to decompose into hydrocyanic acid, glucose and benzoic aldehyde. However, cherry plum oil is mainly used in the production of perfumes and medical soaps.

Cherry plum can be considered a completely waste-free product, since the meal remaining after receiving the oil consists of 73% protein and is an excellent raw material for the manufacture of casein. The shell of cherry plum seeds is also used for production. So, back in the 30s, they began to make active carbon used for cleaning various food products (sugar, vodka and others).

Cherry plum in treatment

Cherry plum- an excellent dietary remedy. Its fruits are useful both in dried form and in the form of compotes, preserves, jelly, jam, juice. Cherry plum juice quenches thirst, tones and refreshes. It is used for vitamin deficiencies, scurvy, acute respiratory diseases, stomach ailments, and as a mild laxative. This juice, slightly diluted with water and mixed with camphor, is an excellent wound healing agent.

Cherry plum contains relatively little sugar, and thus it can be included in the diet of patients with diabetes mellitus. The dried pulp of this fruit retains its taste and all its dietary properties for a long time.

However, cherry plum and contraindications... Due to the fact that its fruits contain a significant amount of organic acids, it is not recommended for patients with gastritis, with high acidity of gastric juice, stomach ulcers or duodenal ulcers. In all other respects, cherry plum fruits do not have any drawbacks, and will be useful to every lover of tasty and healthy fruits.

Sergey Korotya

Cherry plum is a close relative of the plum. This plant is also called tkemali and vishnesliva. The range of application of cherry plum is incredibly wide: food industry, folk medicine, cosmetology, design, cooking. But this is not a complete list of industries in which this tree and its fruits are actively used by humans. This popularity is due to the fact that there is practically no waste when processing the mentioned fruit. Even bones have found application: the outer shell is used for the production of activated carbon, and the contents are used for the manufacture of various cosmetic oils.

Useful properties of cherry plum

Cherry plum pulp has a very high value - only 35 kcal per 100 g of product. Fresh fruit is an excellent source of vitamin C, its amount can reach 13 mg per 100 g. Also, green cherry plum is incredibly rich in vitamins E, PP, A, B, P, as well as fiber and minerals such as calcium, phosphorus, potassium and iron. ... An interesting feature of cherry plums is that the proportions of minerals and vitamins directly depend on the color. So, cherry plum variety Shater has large yellow-green fruits, incredibly rich in vitamin C and citric acid, while the iron content in them is much less than, for example, in the orange-pink fruits of the Gek variety.

Why is green cherry plum useful?

Even the unripe fruits of this tree can be incredibly beneficial. Green cherry plum contains a huge amount of citric acid, the content of which can reach 14% dry volume. This means that immature specimens are the best fit for cheap industrial production this kind of acids. In cooking, green cherry plum serves a great addition for various meat dishes: Side dishes and sauces containing unripe cherry plums not only add a spicy taste to the dish, but also improve its digestibility.

While cherry plum is green, it is also an excellent antioxidant. Therefore, cosmetologists recommend using this product as one of the components for various programs of rejuvenation and cleansing of the body. For example, a mask made from crushed seeds and cherry plum pulp can restore freshness to the face after a long hot day. It is especially useful for owners of oily and sensitive skin. However, when forming a list of necessary procedures using a fruit such as green cherry plum, you should carefully read the contraindications.

The use of cherry plum in the household

Everyone knows that heat treatment often destroys almost all vitamins and nutrients contained in raw materials. However, cherry plum fruits are so rich in these very substances that even in jam, compotes and other types of preservation, green cherry plum is still incredibly useful. For raw foodists, dry or freeze these unique gifts of nature.

Green cherry plum in folk medicine and cosmetology

Traditional healers often recommend cherry plum broth as an excellent remedy for improving digestion and appetite. It will be especially useful for people suffering from Cherry plum - an excellent antipyretic, diaphoretic and anti-inflammatory agent, therefore decoctions and infusions are prepared from the roots of this fruit tree, which are used in the treatment of colds.

You can talk for hours about the beneficial properties of green cherry plum ... However, the share of information that the reader will glean from our article is quite enough to awaken interest in this amazing product.

Cherry plum has several names, for example, spreading plum or cherry plum. Life form - tree or shrub, there are both cultivated and wild species. Fleshy fruits, up to 3-4 cm in diameter, with a stone inside. The color of cherry plum at full maturity can be from yellow-green to red-orange, purple and almost black.

Green cherry plum at the moment of full maturity can have both a rich green color and a pink or yellow blush over the main color. Green cherry plum fruits are useful because they are sources of vitamins:

  • group B;

A decoction of green cherry plum is used:

  • with an acute lack of vitamin C;
  • for rinsing the gums in order to reduce their bleeding and looseness;
  • with various inflammations of the respiratory system;
  • to increase appetite;
  • as an antipyretic agent.

Green cherry plum is used to make a seasoning with the addition of salt, which promotes faster digestion of meat and fatty foods.

Cherry plum juice and broth can be used not only internally, but also externally. The pulp of green cherry plum, included in cosmetology masks, relieves inflammation, narrows pores, removes age spots.

It is necessary to exclude green cherry plum and dishes from it from the diet of people suffering from stomach ulcers and gastritis with high acidity.

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The benefits and harms of Azerbaijani cherry plum

There are both wild and cultivated cherry plums on the territory of Azerbaijan. Depending on the region of growth, the fruits may differ slightly, but, as a rule, they have a thin skin and tender pulp, rather large (up to 40 - 45 mm in diameter) and very juicy. They can perfectly satisfy not only hunger, but also thirst: the water content in cherry plum juice reaches 89-90%.

The benefits of Azerbaijani cherry plum, first of all, are that the low sugar content allows the inclusion of fruits in the diet of patients with diabetes mellitus, both fresh and processed, if no sugar was added to the final product.

The minimum amount of light-colored tannins in cherry plum makes it useful for digestive disorders. Various sauces can be prepared from the fruits of Azerbaijani cherry plum, which have a positive effect on digestion and reduce the harm from fatty foods.

People with stomach ulcers and duodenal ulcers, with individual intolerance will have to give up cherry plum.

The harm and benefits of red cherry plum

Cherry plum fruits with a red color differ from yellow ones by a high content of anthocyanins. It is anthocyanins that give the fruit red or purple... By their chemical nature, cherry plum anthocyanins are plant glycosides. They have a beneficial effect on:

  • digestion with excess fat intake;
  • removal of inflammation from the intestine and its work;
  • discharge of bile.

Polyphenols and vitamin C, which red cherry plum contains, perfectly cleanse blood vessels and increase blood clotting.

Decoctions of red cherry plum thin out phlegm well, soothe the nervous system. They can be used externally to relieve inflammation from the skin of the face and to lighten it.

It is harmful to eat cherry plum for people with gout, heartburn and high acidity.