I offered Ahalya plum as her 81st ingredient to try. I poached a halved and de-seeded plum in water and a small piece of cinnamon until very soft. This I mashed and combined with sago cooked in coconut milk and she loved it. The almost-psychedelic purplish hue it turned when cooked was also pretty cool.
Plums are a great source of calcium, vitamin A (in the form of beta carotene) vitamin B2, vitamin C, vitamin E and fibre. They also contain powerful antioxidants.
The nutrients found in plums are able to control diabetes, prevent osteoporosis, aid digestion (cures constipation), improve cognition in babies, maintain a healthy nervous system, protect heart health, boost immunity and cellular health, regulate electrolyte balance, promote skin care and remedy blood clotting.
Plums also destroy ‘free radicals’ that may exist in the body. Free radicals exist where serious conditions like heart disease and cancer are found.
Scientists at Texas AgriLife Research analyzed 100 varieties of plums, peaches and nectarines and found that they either matched or exceeded blueberries in disease-preventing phyto-nutrients and anti-oxidants. And plums were found to be the most effective of all.