The plum is a small stone-fruit tree of the genus Prunus, grown in the Indian hills and the cooler plains for its sweet-tart, smooth-skinned fruit, which is called aloo bukhara or alucha in Hindi and Urdu. Indian orchards grow mainly Japanese plums (Prunus salicina) and European plums (Prunus domestica), which flower with white blossom in early spring and fruit between May and August. Fresh plums are eaten in summer, while the dried fruit is an important souring ingredient in North Indian cooking.
This article explains what a plum tree is, where it grows in India, what aloo bukhara means, which types and varieties are grown, when the tree flowers and fruits, how it is cultivated, and how plums are used in Indian food.
Quick Facts
| Common name | Plum (Hindi and Urdu: aloo bukhara, alucha) |
|---|---|
| Scientific names | Prunus salicina (Japanese plum), Prunus domestica (European plum) |
| Family | Rosaceae (the rose family) |
| Where grown in India | Himachal Pradesh, Jammu and Kashmir, Uttarakhand, Punjab foothills, the Nilgiris and hill areas of the north-east |
| Season | White blossom in February to March; fruit ripens from about May to August depending on variety and altitude |
| Fruit | A smooth-skinned drupe, red, purple, yellow or green, with juicy flesh and a flattened stone |
| Uses | Fresh eating, dried fruit, chutney, jam, squash, wine and cooking |
| Origin | Japanese plums from China; European plums from western Asia and south-eastern Europe |
| Notable fact | The word aloo in aloo bukhara is the Persian word for plum and has nothing to do with the potato |
Key Takeaways
- The plum is a stone fruit of the genus Prunus in the rose family, Rosaceae, and is closely related to the peach, apricot, cherry and almond.
- In India, the plum is grown mainly in Himachal Pradesh, Jammu and Kashmir and Uttarakhand, with some cultivation in the Punjab foothills and the Nilgiris.
- The Hindi and Urdu name aloo bukhara means “plum of Bukhara”, and aloo in this phrase is the Persian word for plum, not the Indian word for potato.
- Indian orchards grow mostly Japanese plums (Prunus salicina), which are early flowering and low in chilling needs, and some European plums (Prunus domestica).
- A prune is a dried plum of a variety that dries well without fermenting at the stone, whereas many other plums are eaten fresh.
- Dried aloo bukhara adds a tart flavour to chutneys, kormas, biryanis and sauces in North Indian and Kashmiri cooking.
What is a plum tree?
A plum tree is a small deciduous tree, usually 4 to 6 metres tall, in the genus Prunus of the rose family, Rosaceae. It bears white blossom in early spring and a smooth-skinned fleshy fruit with a single flattened stone.
The fruit of the plum is a drupe, the botanical name for a fleshy fruit with one hard stone. Plum skin is often covered with a pale, waxy “bloom” that rubs off easily. The fruit may be red, purple, blue-black, yellow or green, and the flesh ranges from yellow to deep red.
The leaves are oval, finely toothed and slightly rough. The tree has a rounded crown and a moderate life span, and many varieties are productive for around 15 to 25 years under good management. Plums are widely grown in temperate regions of the world, and many species and hybrids exist.
Where is the plum grown in India?
The plum is grown in India mainly in the hill states of Himachal Pradesh, Jammu and Kashmir and Uttarakhand, with further cultivation in the Punjab foothills, the Nilgiris and the hills of the north-east. The tree needs a cool winter and a mild spring, which these regions provide.
- Himachal Pradesh: A major plum-growing state, with orchards in Shimla, Kullu, Solan, Sirmaur and Mandi districts.
- Jammu and Kashmir: Plums are grown in the valley and the foothills, often with other temperate fruits.
- Uttarakhand: Garhwal and Kumaon hill orchards grow plums, together with peach, apricot and pear.
- Punjab foothills and plains: Low-chill Japanese plums succeed in districts near the hills and in parts of the plains.
- Nilgiris and the north-east: Smaller plantings and village trees supply local markets.
Plum is a fruit of the lower and middle hills. Early varieties reach markets in May and June, and later ones follow in July and August.
What does aloo bukhara mean?
Aloo bukhara means “plum of Bukhara” and is the common Hindi and Urdu name for the plum, especially when it is dried. The name refers to the historic Central Asian city of Bukhara, a famous centre of fruit trade, and it records the route by which dried plums reached the Indian subcontinent.
The word aloo in this phrase comes from Persian, where it means plum or similar stone fruit. It is unrelated to the Indian word aloo for potato, which can cause confusion. Fresh plums are also commonly called alucha, and dried plums are sold as aloo bukhara in spice and dry-fruit shops.
In everyday use the two names overlap. Shoppers may ask for aloo bukhara when they mean sour dried plums for cooking, and for plums or alucha when they mean fresh fruit. In recipes, the term usually refers to the dried, tart fruit.
What are the main types of plum?
The main types of plum grown in India are the Japanese plum (Prunus salicina), the European plum (Prunus domestica) and the cherry plum (Prunus cerasifera), each with different climate needs and fruit qualities. Japanese plums dominate in India because many varieties suit mild winters.
| Type | Scientific name | Features |
|---|---|---|
| Japanese plum | Prunus salicina | Early flowering; round, juicy fruit; red, purple or yellow skin; suits lower hills and plains |
| European plum | Prunus domestica | Later flowering; oval fruit; often blue-purple; good for drying and cooking; suits higher hills |
| Cherry plum | Prunus cerasifera | Small, early fruit; often grown as a hedge, rootstock or ornamental |
Despite its name, the Japanese plum originated in China and was developed into its modern forms in Japan. The European plum is a polyploid species with a more complex genetic make-up, and it is the source of most prunes.
What varieties of plum are grown in India?
India grows several introduced and locally selected plum varieties, including Santa Rosa, Satluj Purple, Kala Amritsari, Methley and Green Gage. Different varieties ripen at different times, which helps to extend the marketing season.
- Santa Rosa: A widely planted Japanese plum with purple-red skin and juicy flesh, suited to mild-winter areas.
- Satluj Purple: A variety developed for Indian conditions, with purple fruit and good yield.
- Kala Amritsari: A dark-skinned local variety associated with Punjab.
- Methley: An early-ripening plum with reddish skin and soft flesh.
- Green Gage: A European-type plum with greenish-yellow skin and a sweet flavour, grown in the higher hills.
Many orchards also contain seedling trees, and village plums vary widely in size, sourness and ripening time. Research institutions in Punjab and Himachal Pradesh have tested and recommended varieties that suit local climates.
When does the plum flower and fruit?
The plum flowers in early spring, usually February to March, and the fruit ripens from about May to August depending on the variety and altitude. White blossom opens on bare or newly leafing branches and attracts bees.
Pollination needs attention in the plum. Many Japanese varieties are self-incompatible, so growers plant a compatible pollinator variety nearby and keep bees in the orchard. European plums are often more self-fertile, though cross-pollination still improves the crop.
Early flowering is also the plum’s main weakness. A frost or heavy rain during bloom can destroy the flowers and reduce the harvest. The fruit takes roughly three to four months to mature, and it is picked when it has developed colour and begun to soften slightly, since plums continue to ripen after picking.
How is the plum grown?
The plum is grown from budded or grafted plants set in well-drained loamy soil in a sunny site, with pruning, pollinator planting and fruit thinning. Growers choose varieties to match the winter chill available in their area.
- Climate and site: A cool winter for dormancy, a frost-free spring if possible, and good air drainage.
- Rootstocks: Plums are often grafted onto peach, cherry plum or plum seedling rootstocks, which influence vigour and soil adaptation.
- Pruning: Annual pruning develops a strong framework and keeps the canopy open to light.
- Pollination: Compatible pollinator varieties and bees are needed for good fruit set in most Japanese plums.
- Thinning and harvest: Thinning improves fruit size, and picking is done in several rounds as the fruit ripens.
Plums are heavy bearers and their branches can break under a large crop, so thinning and support are common orchard practices.
What pests and diseases affect the plum?
The plum is affected by pests such as aphids, scale insects, fruit flies and borers, and by diseases such as brown rot, bacterial canker and leaf spots. The importance of each problem varies with climate and orchard management.
- Fruit flies: Larvae feed inside ripening fruit and spoil it. Traps and orchard cleanliness help.
- Aphids: They curl leaves and weaken shoots by sucking sap.
- Brown rot: A fungus that rots ripe fruit, especially in humid weather.
- Bacterial canker and gummosis: They cause cankers and gum exudation on branches.
- Borers: They tunnel into wood and can weaken trees.
Pruning for air movement, removal of diseased wood and fallen fruit, and the use of recommended plant protection measures reduce the damage.
How is the plum used in Indian food?
The plum is used in Indian food as a fresh fruit, as dried aloo bukhara for tartness in savoury dishes, and in chutneys, jams, squashes and wines. The fresh fruit is a seasonal summer treat in hill towns, while dried plums keep for months and travel well.
In North Indian and Kashmiri cooking, dried aloo bukhara is soaked and added to meat curries, kormas, biryanis and pulao, where its sweet-sour taste balances rich gravies. Aloo bukhara chutney, made by simmering plums with sugar, salt and spices, is a popular accompaniment to bread, kebabs and rice. Plum jam and squash are made in hill states by small processing units.
Ripe plums supply vitamin C, vitamin K, potassium, dietary fibre and plant compounds such as anthocyanins in dark-skinned types. Nutritional content varies with variety and ripeness, and dried plums are more concentrated in sugars and fibre than fresh ones.
What is the difference between a plum and a prune?
A prune is a dried plum, made from plum varieties that have enough sugar to dry whole without the stone fermenting, while “plum” usually refers to the fresh fruit. Not every plum makes a good prune, and the plums sold as aloo bukhara in India may be sour varieties dried for cooking rather than sweet table prunes.
The difference matters in the kitchen. Prunes are sweet, soft and often eaten as a snack or used in baking and compotes. Dried aloo bukhara in Indian shops is often tart and is used to give a sour note, much like tamarind or dried mango powder, in savoury dishes.
How is the plum related to other stone fruits?
The plum is related to the peach, apricot, cherry and almond because all belong to the genus Prunus in the rose family, Rosaceae. These fruits share a similar structure, with a fleshy outer layer around a single hard stone, and many of them flower in early spring.
Plants in the genus can sometimes be grafted onto each other’s roots, which is why peach and plum seedlings are used as rootstocks in orchards. Natural and artificial hybrids also exist. Plumcots and pluots, for example, are crosses between the plum and the apricot that have been bred for flavour. In India, however, most commercial plum orchards grow straight Japanese or European varieties.
Is the plum good for health?
Plums are a low-calorie fruit that supplies vitamin C, vitamin K, potassium, fibre and antioxidant pigments, and they can form part of a balanced diet. Dark-skinned plums contain more anthocyanins, the pigments that give them their purple colour.
Dried plums are well known for their fibre content and are traditionally eaten to support digestion. As with any dried fruit, they are also concentrated in sugar, so portion size matters. People with specific medical conditions should follow the advice of a doctor or a qualified dietitian rather than rely on general statements about fruit.
Bottom Line
The plum, known in India as aloo bukhara or alucha, is a hardy stone-fruit tree of the Himalayan foothills and cooler plains, with Japanese plums dominating Indian orchards. Its early white blossom, summer fruit and tart dried form make it a valuable fruit crop and a familiar flavour in North Indian kitchens.
Frequently Asked Questions
What is aloo bukhara in English?
Aloo bukhara in English is plum, and the term is used especially for dried plums. The name means “plum of Bukhara”, referring to the Central Asian city that was a centre of fruit trade. The word aloo here is Persian for plum and is not related to the potato.
Where are plums grown in India?
Plums are grown in India mainly in Himachal Pradesh, Jammu and Kashmir and Uttarakhand, with some cultivation in the Punjab foothills, the Nilgiris and the north-eastern hills. Himachal Pradesh is a major plum-growing state. The trees need a cool winter and a mild spring.
When is the plum season in India?
The plum season in India runs from about May to August, depending on variety and altitude. Early Japanese varieties ripen in May and June, while later varieties and higher orchards fruit in July and August. The trees flower much earlier, in February or March.
What is the difference between a plum and a prune?
A prune is a dried plum, while a plum is usually the fresh fruit. Prunes are made from varieties that dry well and are naturally sweet. Not every plum is suitable for making prunes.
Which plum varieties are grown in India?
Varieties grown in India include Santa Rosa, Satluj Purple, Kala Amritsari, Methley and Green Gage. Japanese-type plums dominate because many of them suit mild winters. Local seedling plums are also common in village orchards.
How is aloo bukhara used in cooking?
Aloo bukhara is used in cooking to add a sweet-sour taste to dishes such as kormas, biryanis and pulao, and it is also made into chutneys and sauces. Dried plums are usually soaked before use. Fresh plums are eaten raw or made into jam and squash.
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