Plum: More Than Just a Fruit
Introduction: The Blue Queen of the Garden
What can you say about plums that your grandmother, a neighbor, or the local herbalist hasn’t already told you? This ancient fruit, Prunus domestica, is rooted deep in our orchards—from Slavonia and Lika to the gardens of Dalmatia—and just as deep in our poems, myths, and glasses.
Photo by Rodion Kutsaiev on Unsplash
The plum isn’t just a fruit. It’s a symbol, a remedy, a piece of folk wisdom. Its story stretches from the immortals of Chinese legends to toast with butter and jam.
Myths, Legends, and Meaning
In Chinese mythology, the plum feeds the immortals. It’s said to bring vitality, long life, and inner strength. The Japanese plant it on the northeast side of the garden—the direction from which misfortune arrives. The plum stands in its way.
It makes sense then that its late ripening is tied to patience and resilience. Across cultures, it has come to represent calm in the face of challenge.
The Science Behind It
According to Mišić (2006), the domestic plum came from a spontaneous crossing between blackthorn (P. spinosa) and wild cherry plum (P. cerasifera) somewhere near the Caucasus. Later hybridization gave us a fertile hexaploid—the plum we know today.
The genetic story isn’t finished, but all signs point to wild crossbreeds from forested areas of Western Asia and Europe. In Europe, it’s been cultivated for over 2,000 years.
In the Dinaric region, especially in Lika, the plum settled in comfortably—likely thanks to mountain terrain, elevation, and climate. It’s become the most widespread and beloved fruit in these parts.
Plum in Lika
The best-known plum variety in Lika has long been Bistrica, still cherished today. Locals call it bosanka, mađarica, debela, požegača, savka... A sweet-tart type with top-notch quality.
The soil and climate gave it an edge. Once, it was so resistant to pests and diseases that people thought it needed no care—and it used to yield generously.
Whether it gives little or a lot, its fruit is dark blue, around 20 grams, oblong and rounded at both ends. The flesh is yellowish-green-golden and full of aroma. It ripens in early September, but these days, if you want a good harvest every year, you’ll need to take proper care of it—from preparing the soil and shaping the tree to treating it when needed.
And the best part? It’s delicious fresh, and the rest makes excellent preserves.
We should also give credit to the wild plum—often overlooked—growing by roads, on forest edges, and in overgrown yards. It can grow up to ten meters tall and even serve as a decorative tree.
No drought has ever stopped this one from bearing fruit every single year for over a thousand years. That’s the red-leaf plum (Prunus cerasifera), also known as cherry plum, dženerika, džanarika, amula, ranka, ringlo, okruglica, cibor…
It grows from seed, which makes it tough—resistant to heat, disease, and pests. A great choice for grafting other Prunus species and varieties.
Its fruit comes in red, orange, or yellow, round and full of nutrients. It’s an early variety too—ripening from early June all the way into mid-October.
In folk medicine, it’s used for juice, brandy, jam, marmalade—or simply eaten straight from the tree.
Uses: From Brandy to Skincare
Here, a plum isn’t really a plum unless it becomes brandy. But besides plum brandy and jam, this fruit hides a cosmetic treasure: oil from its pits that slows skin aging.
It’s packed with antioxidants and vitamins C, E, K, and the B group, plus minerals like potassium, magnesium, phosphorus, and iron.
It smooths wrinkles and keeps digestion on track. Literally.
And it’s not just the fruit. Plum wood is prized in furniture-making for its strength, texture, and workability.
How to Grow a Plum – A Quick Guide
Climate and soil:
Plums like a moderate climate, plenty of sun and rain, and well-drained soil (pH between 6.5–7.5). They don’t like salty soil, and loamy soil suits them best. Hardy down to –30°C.
Planting and spacing:
Best planted in late autumn when the sapling is dormant. Spacing depends on the variety, but a safe bet is 4x5 meters. Prepare the soil in advance and fertilize with manure.
Popular varieties:
- Bistrica – a classic for brandy
- Čačanska series – beautiful, early, high-yielding
- Stanley – hardy and reliable
- California Blue – a bit exotic, big on flavor
Care:
Prune in winter (to shape) and summer (for health). Watch for common issues: sharka virus, mildew, leaf spot, and monilia. Prevention matters: start with healthy saplings, keep the crown well-ventilated, and bring some enthusiasm.
Harvest:
Expect your first harvest in 3–5 years. Picking time depends on the variety—anywhere from July to September.
A ripe plum smells sweet, feels soft, and basically falls into your hand. For brandy? Wait until it actually starts falling. 😉
In Conclusion: A Fruit Worth a Verse
The plum isn’t just a local fruit. It’s a link between myth, science, and that little glass on the table.
It has sparked inspiration for many, like this:
“In the plum’s branches, the wind whispers,
the fruit carries stories of distant summers.”
Or these lines by Ljiljana Bogdanović:
“From the Far East, it made its way to Gacka.
It settled into wild soil, among tough souls and women cloaked in quiet strength.”
One last thought—don’t forget: plum is the only fruit you can enjoy on toast, on your face, and at the bottom of a glass. Only legends can do that.
Ivanka Đelilović, B.Sc. in Agronomy