Plant Description

Beach Plum is a low growing, densely branching, multi-stemmed flowering shrub that normally grows about 1–2 m (40–80 inches) high, although it can grow larger, up to 4 m (160 inches or over 13 feet) tall, when cultivated in gardens. The plant is found growing in light gravelly or sandy soils near the coast, sand dunes, beaches, sandy fields, roadsides, coastal barrens, tidewater stream sides. The plant thrives in a well-drained moisture-retentive loamy soil, doing well on limestone. It also prefers some lime in the soil but is likely to become chlorotic if too much lime is present. Bark of immature beach plum is reddish brown and smooth with bands of lenticels arranged horizontally. As the shrub ages, the bark darkens and becomes rough. Newer growth and young twigs are also reddish brown and pubescent

Leaves

An interesting feature of the plant is that leaves appear after the flowers. Leaves are 3–7 cm (1.2–2.8 inches) long and 2–4 cm (0.8–1.6 inches) broad, with a sharply toothed margin. Alternately arranged, elliptical, finely toothed, egg-shaped leaves are green on top and pale below, becoming showy red or orange in the autumn with acute tips. Glands are positioned near the base of the leaf.

Flowers

White flowers bloom singly, but mostly in small umbel-like clusters of two to three along the stems in April or May prior to leaf-out and persist as late as June. Showy five petaled flowers measure 1–1.5 cm (0.4–0.6 inches) in diameter with long filaments and yellow anthers. Stalks and sepals of the flowers are hairy. The immaculate white of the flowers develops a pinkish hue upon successful pollination usually achieved through the service of wild bees, but other pollinating insects may perform the task as well. A distinctive feature of the flowers is their long stamens, which end with sizeable yellow anthers.

Fruit

Fertile flowers are followed by small spherical cherry shaped edible fruit which measures 0.5-1 in (1.5-2.5 cm) in diameter and ripens from August through September. The glaucous fruit produced usually ranges in color from a red to bluish purple to dark purple. Although less common it may also be brick red or on rare occasions yellow. Fruit skin displays a great degree of variability; the skin may range from tough and tannic to thin and inconspicuous. The flavor of the fruit also varies greatly ranging from naturally sweet to tart or bitter. The fruits are drupes, containing a single egg shaped, and stone type seed. They can be turned into wines, jams, jellies or cordials.

Traditional uses and benefits of Beach Plum

• In small amounts this exceedingly poisonous compound encourages respiration, improves digestion and gives a sense of well-being.
• Extracts from the beach plum are known to combat obesity and various related problems.
• It has been known for a long time that eating any type of stone fruit provides the body with a number of bioactive compounds that can regulate the metabolism.
• Several phenolic compounds and flavonoids found in the fruit have an anti-inflammatory action and fight obesity by acting at a cellular level.
• In addition, many of the issues caused by obesity are decreased, like heart diseases, diabetes or very high levels of cholesterol in the blood.
• Besides being a strong antioxidant, vitamin C also boost the body’s immune reaction and counter common cold, flu and make the organism more resilient against a wide range of infections.
• Flavonoids in the juice were found to have an effect on the cognitive problems caused by aging.
• They combat the inflammation of the neural areas, which preserves the memory and logical thoughts.
• Eating beach plums continually protects from Alzheimer’s and Parkinson’s diseases and can improve the condition of people who already suffer from such neurodegenerative issues.

Culinary Uses

• Fruit can be consumed raw or cooked.
• Fruit can be eaten out of hand, used in pies, preserves etc. or be dried for later use.
• Seed can also be consumed raw or cooked.
• Do not eat the seed if it is too bitter.
• The species is grown commercially to make jam.

Beach Plum Jam

Ingredients

• 4 cups whole beach plums
• 4 cups granulated sugar
• 1 cup medium-bodied red wine, such as Merlot

Directions

1. Put a porcelain or ceramic plate in the freezer to chill. Meanwhile, combine all ingredients in a 5- to 6-quart heavy-bottomed pot over medium-high heat.
2. Bring to a simmer so that the plums release their juices. Let cook 5 more minutes. Then pour mixture into a strainer set over a bowl, and press on the solids to extract the juice and fruit.
3. Return extract to heat and simmer, stirring often, 25 minutes.
4. Reduce heat as needed to keep from boiling up. Remove the chilled plate from the freezer and spoon a small amount of jam onto it.
5. It should thicken when it hits the cold.
6. If it’s thick enough, stop there. If not, return the plate to the freezer and continue cooking the puree, checking it at 5-minute intervals, until it reaches the desired thickness (it should form a skin when chilled).
7. Pour into hot, sterilized jars to within 1/4 inch of the top, adjust lids, and process in boiling water 5 minutes. Let cool at room temperature and check seals.

Beach Plum Cordial

Ingredients

• 2 cups of cleaned, unpitted beach plums
• 2 cups of granulated sugar
• 750 ml of good cognac (don’t overspend on this); stopper and save the bottle but do not clean the inside.

Directions

• In a glass container with a tight non-metal lid, dissolve the sugar in the cognac and add the fruit.
• Stir and set aside in a cool place.
• Stir daily until sugar disappears.

Beach Plum Chutney

Ingredients

• 1 cup pitted beach plums cut up or a cup of plum pulp
• 4-5 medium peaches or pears or apples (or a mixture), peeled and roughly chopped
• 1 medium orange, peeled and cut up
• 1/2 cup of a mixture of dried fruits (raisins, currants, etc.)
• 1 shallot, chopped
• 1 small clove of garlic, chopped
• 1 Tbsp. olive oil
• 3/4 to 1 cup sugar (or mixture dark brown and white sugar)
• 1/2 cup apple cider vinegar
• 1 teaspoon ginger powder
• 1 whole clove
• 1 teaspoon of grated nutmeg
• 1 teaspoon of salt to taste

Directions

1. Have sterilized jars ready. They can be left in the hot water until needed.
2. Heat olive oil in heavy non-reactive sauce pan, add shallots and garlic and cook over medium heat until tender, about 5 minutes. Add sugar and
3. Vinegar and stir until sugar is dissolved.
4. Add remaining ingredients and bring to a boil while stirring.
5. Continue to stir, reduce heat and cook until thickened.
6. Pour or spoon the hot mixture into the jars leaving at least 1/4 inch of headspace. Close the jars tightly, let them cool and then refrigerate.

Beach Plum Sorbet

Ingredients

• 2-1/2 cups of pitted beach plums
• 1 cup of water
• 1 cup of sugar
• 1-2 tsp. lemon juice
• 1 Tbsp. Beach Plum Cordial (optional)
• Pinch of salt

Directions

1. Combine the sugar and water over heat until the sugar is dissolved.
2. Add the salt, lemon juice, cordial and plums and heat, with stirring, until it bubbles.
3. Turn down the heat and simmer for about 15 minutes or until the mixture thickens and the plums have broken down.
4. CAREFULLY (mixture is hot!) puree in a blender one cup at a time.
5. Put the cooled puree through a strainer pressing out the pulp, this will remove any remaining skins and make a smoother sorbet.
6. Pour the puree into a flat container and freeze for one hour.
7. Remove the container and beat the slushy puree with a whisk (or electric hand mixer) and return to freezer for one hour.
8. Repeat this process 3 more times (4 hours total). Leave overnight in the freezer for a firmer sorbet.

Other Facts

• Green dye can be obtained from the leaves.
• Dark grey to green dye can be obtained from the fruit.
• Plants have extensive root systems and can be used for binding sand along the coast.

Precautions

• In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer.
• In larger concentrations, however, cyanide can cause gasping, weakness, excitement, pupil dilation, spasms, convulsions, coma and respiratory failure leading to death.

References:

https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24790#null

https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=30039

https://pfaf.org/user/Plant.aspx?LatinName=Prunus+maritima

https://gd.eppo.int/taxon/PRNMR

http://www.theplantlist.org/tpl1.1/record/rjp-3725

https://gobotany.nativeplanttrust.org/species/prunus/maritima/

https://www.wildflower.org/plants/result.php?id_plant=PRMA2

https://en.wikipedia.org/wiki/Prunus_maritima

https://www.nrcs.usda.gov/Internet/FSE_PLANTMATERIALS/publications/njpmcpg13391.pdf

https://www.cabi.org/isc/datasheet/44315

http://luirig.altervista.org/schedenam/fnam.php?taxon=Prunus+maritima

https://www.inaturalist.org/guide_taxa/15700

https://plants.usda.gov/home/plantProfile?symbol=PRMA2

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