Chile is the main plum supplier in the South Hemisphere. All the varieties have juicy flesh and small stones. Three of the key varieties include: Angeleno, with its purple skin, Larry Ann, with its intense red skin, and the dark Black Amber. Chile continues to introduce new varieties known for their unique color and flavor, like Candy Stripe, Dapple Dandy and the Lemon Plum.
Chilean plums are in season from mid-November until April.
- Plums are a good source of vitamins A and C, as well as several antioxidants
- Plums help increase the absorption of iron into the body, which may be due to the fact that they’re a good source of vitamin C
- There are just 46 calories in a 100 gm serving of plums
How to Select, Store and Handle Plums
Know what variety you’re buying! Depending on variety, plums can range from light yellow-green to almost black-purple.
Avoid plums that are too soft or too hard, as they are likely immature and will not develop a good taste.
Place unripe plums in a bowl at room temperature. They ripen quickly, so keep an eye on them!
Plums can be frozen, but remove the pit before freezing.
- Find the side of the fruit that has the best color, and face this toward the shopper
- Merchandise using plenty of color breaks
- Hand stack the fruit to give it a nice, neat appearance
- Rotate fruit on a daily basis
Total Volume Exported
- Far East 49,5%
- Europe 12,5%
- North America 19,0%
- Latin America 16,8%
- Middle East 2,1%
Comercial Monte Rosa S.A.