Are you looking for new flavours to expand your culinary horizons? If so, the lemon plum is a must for your produce list and as luck would have it, we’re just about to enter lemon plum season!
A Lemon What?
The lemon plum is a hybrid of plum and citrus that’s primarily grown in Chili, along with a small number of specialty fruit farms in the US. Although it’s gradually making its way into North American produce aisles, the lemon plum is still not very well known.
To find one, look for a yellow, tear-drop shaped stone fruit that resembles a lemon. After a few days on your counter, the fruit will ripen into a beautiful rosy red colour, indicating it’s perfect for eating.
How Do You Eat Them?
Just like other plums, this sweet, juicy fruit is best enjoyed fresh, eaten out of hand. They’re also delicious in salads, smoothies, or with granola — your imagination is the only limit!
The key to getting a sweet flavour is leaving the lemon plum out until fully ripe, but if you want a crisp, tart experience, go ahead and eat them while they’re still yellow.
Are There Nutritional Benefits?
You bet there are! Similar to other plum cultivars, lemon plums contain the following nutritional benefits:
Insoluble fibre promotes regularity and digestive health, while soluble fibre can help you feel full. Eating plums contributes to your recommended 10 g of soluble fibre per day .
An antioxidant that helps protect your body from the damage of free radicals. Plums contain approximately 10 g per 100 g serving or about 14% of your recommended daily intake.
Plums make a small contribution to your daily requirements with approximately 17 mcg of retinol activity equivalents (RAE) per 100 g serving .
Trying new foods adds variety to you diet, which is one of the best ways to cover all your nutritional bases. Another way is to choose from Natural Factors line of Multivitamin products for a broad spectrum of important vitamins and minerals.
 Dieticians of Canada. “Food Sources of Soluble Fibre.” Web. 18 May 2017.
 USDA. “Basic Report: 09279, Plums, Raw.” National Nutrient Database for Standard Reference Release 28. Web. 18 May 2016.