A Plum for All Tastes

Plums have been cultivated for at least 3,000 years in China, and are still popular today both in the fresh and preserved form. Areas where plums are grown on the China mainland include Chaoshan and Changshing in Chekiang province, while in Taiwan, the main production areas are Nantou, Taichung and Chiayi counties. The national flower of the Republic of China, the plum blossom is famed throughout the world for its beauty. Because the fruit is often green or yellow in hue, plums are known as the golden fruit.

One of the most famous stories about the plum concerns Tsao Tsao (155-220 AD) a ruler of the Kingdom of Wei during the Three Kingdoms era. By telling his soldiers there were plums to eat only a short distance ahead, he started the saliva flowing so that they no longer felt thirsty. From this legend, plums derived the second name of Tsao Kung, which is also Tsao Tsao's alternative name. There are more than 70 varieties of plums, the most common being Taching, Yenchih, Wanshan, Kungmeichi and Tiao-chiang. The Taching variety is the most often cultivated in Taiwan.

Plum trees grow best in sandy soil in hilly areas between 600 and 800 feet above sea level. Although it takes seven years for newly planted plum trees to reach maturity and bear fruit, they are easily cared for, don't need much fertilizer, and are disease resistant.

Since plum trees were introduced to Taiwan in 1956, Nantou County has become the center of cultivation on the island. The trees start to bear fruit after tomb-sweeping day (April 5) and the fruit ripens 15-20 days later. The trees blossom only once a year. During the harvest, a male worker can earn NT$500 a day, and a female worker NT$400. Workers can be seen in the fields at harvest time wearing broad-rimmed hats and carrying bamboo sticks, and often chatting as they gather the fruit.

The plums may be gathered by hand, which is slow, or by hitting the trees so that they fall to the ground, which may cause damage. Most plums undergo processing to remove toxic substances and preserve the fruits' nutritional qualities. Apart from their high moisture content, plums have such nutrients as carbohydrates, protein, fiber, potassium, phosphorus and other minerals, and vitamins A and C. Taiwan's plums are exported to Japan, Southeast Asia, Europe and the Americas.

After undergoing processing, plums have different flavors and different names. Plum candies are made by drying the plums and then adding sugar and liquorice. Dried plums are used as a snack and a Chinese herbal medicine. They are called black plums because the originally green fruit turns black after being cooked with salt. Medicines made from the plums, which are used to treat a variety of ailments such as a dry throat, are slightly bitter.

Preserved plums are made by rubbing the fruit with salt and pressing them as they dry to reduce the moisture content. After repeating the process several times until the fruit is completely dried, the plums are put in a jar and layered with salt. Other products made from plums are confections, wine and juice. With all these flavors and uses, it is no wonder that plums are a traditional food in China.

[Picture Caption]

1. A worker using a bamboo stick to hit plums so that they fall into baskets. This method of harvesting is fast but may damage the fruit. 2. A plum orchard scene. 3. During harvest time, while all the grown-ups are busy gathering the plums for market, the children also come out to the orchards to help and play. 4. The Taching variety of plums. 5. The Yenchih variety of plums are quite colorful.

1. Crispy, crunchy plums made first by pickling in salt and then preserving in sugar. Thus combining the tastes of two modes of processing. 2. Dried plums. 3. Plums preserved in sugar. 4. Putting different sized plums in different sacks. 5. Plums drying in the sun.

1. A worker using a bamboo stick to hit plums so that they fall into baskets. This method of harvesting is fast but may damage the fruit.

2. A plum orchard scene.

3. During harvest time, while all the grown-ups are busy gathering the plums for market, the children also come out to the orchards to help and play.

4. The Taching variety of plums.

5. The Yenchih variety of plums are quite colorful.

1. Crispy, crunchy plums made first by pickling in salt and then preserving in sugar. Thus combining the tastes of two modes of processing.

2. Dried plums.

3. Plums preserved in sugar.

4. Putting different sized plums in different sacks.

5. Plums drying in the sun.