The European plum (Prunus domestica) is one of the most widely cultivated stone fruits in temperate regions worldwide. It likely originated as a natural hybrid in the Caucasus region and has been grown in Europe for over two thousand years. The fruit comes in hundreds of varieties, with skin colours ranging from dark purple-black to red, green, and golden yellow.
European plums are eaten fresh, cooked into jams and sauces, baked into pastries, fermented into brandies like slivovitz, and dried to produce prunes. The drying varieties (particularly d’Agen and related cultivars) are an important commercial product. Prunes have long been a pantry staple valued for their shelf stability and concentrated sweetness.
In Australia, European plums are grown primarily in Victoria, New South Wales, and South Australia. The Australian season runs from about November to March, with imported prunes available year-round.
How it's produced
European plums are grown in orchards on grafted trees, typically trained to an open vase or central leader shape. Trees flower in early spring and fruit over summer, with harvest timing depending on the variety and intended use—fresh-eating plums are picked when fully ripe, while prune varieties are left on the tree until sugar content is high.
Fresh plums are hand-picked to avoid bruising. Prune plums are often mechanically harvested by shaking the tree onto catching frames, then dried in dehydrators or traditional sun-drying racks until moisture content drops to around 21%. Modern orchards use integrated pest management and careful irrigation scheduling, as plums are sensitive to both drought and waterlogging.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fruit, not measured for this item yet. Sources & methods →
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