Michigan plums are delicious and nutritious fresh, frozen or canned.
The harvest season for Michigan plums begins in August with the major production taking place in September. While most are eaten fresh, some Michigan plums are canned and frozen.
Michigan plum facts:
- Michigan produced 2,000 tons of fresh and processed plums in 2009, generating $1.3 million
- Michigan ranks 5th in the nation in the production of plums
- Most Michigan plums are of the Stanley, NY9, NY6 and Damson varieties
- Damsons are small, have a tart flavor and are used mainly for processing
- Stanleys, NY9 and NY6 are larger, elongated freestone European-type plums with blue-black skin and yellow flesh used as both fresh and processing products
- Plums are low in calories (46 calories per 100g) and contain no saturated fats
- Plums are high in carbohydrates
- Plums are a good source of potassium, minerals and vitamin A
- Plums contain dietary fiber, sorbitol and isatin, which help regulate the digestive system
SIGN UP FOR EMAILS
SUBSCRIBE TO MICHIGAN EATS
Find recipes, expert advice and information on today’s hot topics in food. Subscribe to our monthly e-newsletter, MI Foodie News.
GET IN TOUCH
Michigan Ag Council
P.O. Box 30960
Lansing, MI 48909-8460
Interested in becoming a Michigan Ag Council partner?
Learn more about our sponsorship opportunities.
All Content Copyright © 2018 by the Michigan Ag Council