Unlike the black plums, the red plums are sour-sweet fruits. Just like black plums, people prefer eating them fresh during summer and making them into prunes for using during the winter season. Red plums are mainly used in lentil soup and fish stew. The red plums are also good jelly for deserts.

Benefits: One medium-sized fresh plum contains 113 mg of potassium, a mineral that helps manage high blood pressure and reduce stroke risk. If that isn’t heartwarming enough, the reddish-blue pigment in some plums, called anthocyanins, may protect against cancer by mopping up harmful free radicals.