Burgundy Plums

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Burgundy plums are likely descended from the satsuma plum, which was imported to the United States by Luther Burbank in 1885. These plums have a firm, blood red flesh with a crisp, juicy texture, and are deemed semi-freestone, meaning the flesh clings only slightly to the central pit. Besides, they are a good source of vitamins C, K, and A, copper, and dietary fiber. All plums are also rich in antioxidants, which are helpful for reducing inflammation and protecting your cells from damage by free radicals
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Plums