Hog plums are native to Latin America and widely eaten in Southeast Asia. They are also called mombins, gully plums or Spanish plums and are often yellow or purple. Hog plums contain vitamins A and C.
Yellow plums have 71 international units per 100-gram serving of the first and 46 milligrams of the second.
Purple plums contain between 26 and 73 milligrams of vitamin C per serving, and only trace amounts of vitamin A.
Both vitamins are natural antioxidants, protecting your body from damage from free radicals.
In Latin America, the fruits are eaten primarily for hydration purposes.
Purple and yellow hog plums are also pickled with chili peppers to make a spicy condiment, and they can be processed into a juice and made into jams.
Hog plums are rich in vitamin C, which, in addition to being an essential vitamin, is a natural antioxidant, protecting your body from damage caused by free radicals, potentially reducing your risk of heart disease.
A 100-gram portion of hog plums has 46.4 milligrams of vitamin C per serving.
This provides 39 to 49 percent of the daily intake needed each day.
Vitamin C gives support to your immune system, and it helps with the production of collagen, which keeps your skin, ligaments, tendons and cartilage healthy.
There are some who believe that both the hog plum fruit and the tree have medicinal properties.
The leaves can be turned into a tea that causes drowsiness. They also have been studied because they might have the ability to lighten the colour of the skin.
The roots are said to reduce fever, and the fruit is purported to lower blood sugar.
All throughout the tropics, the hog plum is used in different types of meals.
It is most frequently squeezed and turned into a juice that is mixed with sugar. It can be made into chutney or jelly. Pickling the fruit in vinegar provides a plum that is traditionally eaten with salt.