Can you eat wild plums?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you eat wild plums?” and discuss how to find plums trees?
Can you eat wild plums?
Yes, you can eat wild plums. You may eat wild plums raw as a snack, but they are normally cooked since they are sour and can be bitter. The flavor of fruits depends on the interaction of sugars, organic acids, phenolics, tannins and aroma volatiles. In general, the concentration of acids declines during ripening, but the total number of acids increases (4). To preserve plums in jams, jellies, sauces, or syrup is a common practice.
About 75% of the world’s supply of dried prunes is produced in California and in the Pacific Northwest. Prunes are an important product of the dried fruits industry (1).
They may also be made into pies, tarts, and other desserts in the same way as wild crab apples or chokecherries. The tartness of these fruits may enhance a rich demi-glace made with wild game or a sweet and sour barbecue sauce. Wild plum juice is acidic, which is a desirable characteristic for the processing industry as acidity contributes to an enhanced flavor and promotes a high dilution factor in the formulation of juices leading to a greater yield while low acidity dismisses any acidification during processing (4).
It is possible to make wine and moonshine from the squeezed fruit’s juices and skins. Like other sour fruits, such as rhubarb, red currants, and tart cherries, wild plums should be treated the same way. Wild plum has been reported to have medicinal properties, displayed by its antimicrobial, antifungal, anticancer, antioxidant, pesticidal and hematological effects. These properties are complimented by chemical compounds of wild plum fruit, seed, leaves and roots, which are phenolics, dietary fibers, minerals, vitamin C (antioxidants), saponins, glycosides, flavonoids, carotenoids, tannins, alkaloids, quinones and terpenoids. Wild plum fruit is reported to be rich in antioxidants such as vitamin C, polyphenols, anthocyanins and carotenoids (4).
Foraging plums may reach a height of 10 meters on deciduous shrub-like trees. A rich maroon or ruby red color is achieved when the fruit reaches full ripeness, a diameter of around 2 to 3 centimeters in diameter.
In fresh form, the tough skins are discarded because they are bitter and abrasive to chew. Slightly sweet, with strong acidity, the amber-to-burgundy flesh surrounds a solitary core stone.
Seasons/Availability
In the summertime, wild plums may be found for sale.
Facts of the Day
There are many other names for wild plums, but the scientific name for them is Prunus Americana, which may also be referred to as the Sandhill Plum, Osage Plum, River Plum, or Sand Cherry.
When compared to most commercial types, they aren’t the most popular fresh eating plums, but they do supply food for wildlife and foragers. Wild plums were an important source of food and medicine for American Indian communities. There are many skin and digestive disorders that may be alleviated with the usage of the whole tree, from the roots down to the fruit (3).
Value of Food
Vitamin A, beta carotene, vitamin B, fibers, calcium, magnesium, zinc, copper, manganese, selenium, boron and potassium are found in wild plums. Total phenolic contents of different plum cultivars have been reported between 282-922 mg/100 g of fruit. Prunus fruits also include amygdalin and prunasin, which are found in many other fruits. These compounds are found in the seeds and not the flesh (2).
Cyanide, which is a naturally occurring chemical, may be dangerous in high levels when exposed to water, but when consumed in moderation it accelerates breathing, improves digestion, and provides a feeling of well-being. These glycosides are not hydrolyzed and remain confined in seeds until cells are not damaged. Consumption of improperly processed food containing plum or prunes can cause cyanide poisoning (2).
Ethnic/Cultural Background Information
To perform the “waunyampi” prayer ritual, the Teton Dakota Indians utilized young sapling twigs of the Wild plum. Wild plum branches were plucked and decorated and bundled into wands for the event (3).
Geography/History
In North America, wild plums may be found in grasslands, forests, and along riverbanks. As long as the soil is well-drained, they may thrive in full sun to light shade. In order to prevent erosion, they are often planted along embankments. Wild plums may be found throughout much of the United States and Canada. The range is from Massachusetts west to Manitoba and Montana, south to Utah, Colorado, and Oklahoma, east to Florida, and north to New York (3).
How can you tell whether a plum is a wild one?
In spite of everything I’ve just said, how can you determine whether the plum in question is edible? You’ll need to check that your tree has all the features that are unique to the ‘prunus’ family. Here’s a sample checklist:
- Slightly downy undersides to the oval leaves with serrated edges. Ornamental trees often feature crimson or purple foliage instead of the customary green.
- Make sure you’re looking at a tree and not a thorny weed.
- The new growth and horizontal lenticels on the dark, smooth bark have a purple hue.
Wild plums may be harvested
To find wild plums, check for them in the hedgerow, in your local park, or even in your own neighborhood (as long as you have a safe distance away from busy roads). Fruit that has fallen to the ground will be the first clue. Look up from there! You’re in for a real treat.
American Wild Plum Tree
Unlike the grafted rootstocks used by American Wild Plum Tree Nursery, which sells plants that have been purchased, the wild plum tree produces an abundance of excellent fruit without the need for grafting. Taking care of wild plum trees is a breeze since they grow in conditions of neglect. As a general rule, you may find wild plums in most cold or temperate regions.
When the fruits are in season, birds tend to plant it. There are dense thickets of multi-stemmed trees that develop in abandoned and disturbed soil regions Eventually, a vast colony of suckers will grow on the trunks of trees.
Trees may reach a height of 15 to 25 feet (4.5-7.6 m). When the leaves begin to emerge in March, the 5-petaled white blooms begin to bloom. In the autumn, the leaves of oblong, serrated leaves become vibrant scarlet and gold. Even though the fruits are little, they are jam-packed with taste, so they make excellent preserves.
To learn more about eating wild plums click here
Conclusion
In this article, we answered the question “Can you eat wild plums?” and we discussed how to find plums trees?
Reference
- Birwal, Preeti, et al. Plums: a brief introduction. J Food, Nutr Popul Health, 2017, 1, 1-5.
- Qaiser, Jabeen, and Aslam Naveed. The pharmacological activities of prunes: The dried plums. J Med Plant Res, 2011, 5, 1508-1511.
- Americana Marsh, Prunus. WILD PLUM.
- Emongor, V. E., and G. Ramagonono. Storage temperature influences postharvest quality of wild plum (Ximmenia Americana L.) Fruit. Ghana J Sci, 2019, 60, 1-10.
