In contrast to their black counterparts, crimson plums are sour-sweet fruits. Similarly to black plums, people prefer consuming them fresh during the summer and drying them for use during the winter. Primarily utilised in lentil broth and fish stew. Red plums also make an excellent compote for desserts.
One plum of average size contains 113 mg of potassium, a mineral that helps manage elevated blood pressure and reduces the risk of stroke. If that isn’t reassuring enough, the reddish-blue pigment known as anthocyanins found in some plums may protect against cancer by neutralising toxic free radicals.