If you’ve ever come across the word “plum” in an English recipe or grocery list and wondered what it’s called in Hindi, or if you’re trying to identify the right local fruit for a dish, this guide is for you. We’ll cover the most common Hindi names for plums, the different varieties you might find in Indian markets, their culinary uses, and how to pick the best ones. Whether you’re a home cook, a language learner, or just curious about fruits, this list will clear up the confusion.
1. Aloo Bukhara (आलू बुखारा) – The Most Common Name
In most of North India, the plum is called aloo bukhara. The name literally translates to “potato apricot,” which reflects its smooth skin and stone fruit nature. This is the term you’ll see on roadside fruit carts and in local markets, especially during the summer season. When someone says “aloo bukhara” in Hindi, they almost always mean the fresh, round, red or yellow plums that are eaten as a snack or used in chutneys.
2. Ber (बेर) – The Confusion with Indian Jujube
Many people mistakenly call plums ber, but that’s actually a different fruit entirely. The Indian jujube (ber) is small, round, and turns from green to yellow or red when ripe, but it has a single hard seed and a texture more like an apple. Plums are juicier and have a smoother skin. In Hindi, if you ask for “ber” at a shop, you’ll likely get the jujube, not a plum. So, it’s important to know the difference to avoid a surprise.
3. Aaloo (आलू) – The Simple Short Form
In some regions, especially in Punjab and parts of Uttar Pradesh, people simply call plums aaloo, which is a shortened form of aloo bukhara. This can be confusing because “aaloo” also means potato in Hindi. However, in the context of fruit, it’s understood to mean plum. If you’re at a fruit market and hear someone say “aaloo le lo,” they’re likely referring to plums, not potatoes, especially if it’s summer.
4. Jamun (जामुन) – A Misleading Name
Another common mix-up is calling plums jamun. Jamun is actually the Indian blackberry (Syzygium cumini), which is a dark purple, oblong fruit with a tart, astringent taste. While both are purple and similar in size, they are botanically different. Plums have a sweet, juicy flesh, while jamun is known for its puckering effect on the tongue. If you ask for jamun, you’ll get the blackberry, not a plum.
5. Alubukhara (आलूबुखारा) – The Botanical Hindi Name
In formal Hindi, and in agricultural or botanical contexts, the plum is referred to as alubukhara (a single word). This is the term used in textbooks, government documents, and scientific literature. If you’re reading a Hindi article about fruit cultivation, this is the word you’ll see. It’s also the name used for dried plums, which are called alubukhara as well.
6. Prune (प्रून) – The Dried Plum
When plums are dried, they become prunes. In Hindi, the word “prune” is often used as is, or sometimes translated as sukha alubukhara (dried plum). Prunes are a popular health food, known for their laxative effect and high antioxidant content. In Indian households, prunes are often soaked overnight and eaten in the morning, or added to stews and desserts. The dried version has a much longer shelf life than fresh plums.
7. Indian Plum – The Local Varieties
India grows several varieties of plums, but the most common are the Indian plum (Prunus salicina) and the European plum (Prunus domestica). The Indian plum is typically smaller, with a firmer flesh and a more tart flavor. It’s often used in pickles and chutneys because it holds its shape well when cooked. In the Himalayan regions, you’ll find a wild variety called behmi, which is used to make a local alcoholic beverage.
8. Alu Bukhara Ka Achaar – Plum Pickle
One of the most beloved uses of plums in Indian cuisine is making alu bukhara ka achaar (plum pickle). This is a tangy, spicy pickle made with fresh plums, mustard oil, red chili powder, and a blend of spices like fenugreek and fennel. The plums are typically halved and sun-dried, then mixed with the spices and oil. This pickle is a staple in many North Indian homes and pairs wonderfully with parathas or rice. It’s a great way to preserve the fruit for months.
9. Plum Chutney – Sweet and Sour
Plum chutney is another popular preparation, especially in the western and southern parts of India. It’s made by cooking plums with sugar, vinegar, ginger, and spices like cinnamon and cloves. The result is a sweet-and-sour condiment that goes well with samosas, pakoras, or as a side to curries. Unlike the pickle, chutney is usually cooked and has a smoother texture. It’s a great way to use up a large batch of plums when they’re in season.
10. Plum Juice and Squash – Refreshing Summer Drinks
During the hot Indian summer, plums are often turned into refreshing juice or squash. The fruit is boiled, strained, and mixed with sugar and a pinch of black salt to make a tangy drink. Some people also add mint or ginger for extra flavor. Plum squash is a concentrated syrup that can be diluted with water or soda. It’s a popular homemade alternative to store-bought drinks, and it’s a great way to enjoy the fruit’s health benefits.
How to Choose
When picking plums, look for ones that are slightly soft to the touch but not mushy. The skin should be smooth and free of bruises or cracks. A good plum will have a sweet, floral aroma. The color can vary from red to yellow to purple, but it should be vibrant and uniform. Avoid plums that are rock-hard, as they may not ripen well after being picked. If you buy slightly underripe plums, you can ripen them at home by placing them in a paper bag at room temperature for a day or two. Once ripe, store them in the refrigerator and use them within a few days.
Frequently Asked Questions
Q: Is aloo bukhara the same as plum?
Yes, aloo bukhara is the Hindi word for plum. It’s a direct translation and refers to the fresh fruit.
Q: Can I eat plum skin?
Yes, plum skin is edible and contains a lot of fiber and antioxidants. Just wash it thoroughly before eating.
Q: What is the difference between a plum and a prune?
A prune is a dried plum, typically from a specific variety that has a higher sugar content and a firmer flesh. All prunes come from plums, but not all plums are suitable for drying.
Q: Are plums good for constipation?
Yes, plums, especially prunes, are known for their laxative effect due to their high fiber and sorbitol content. They are a natural remedy for constipation.
Q: Can I grow a plum tree in a pot?
Yes, you can grow a dwarf plum tree in a large pot, provided it gets enough sunlight and water. Make sure the pot has good drainage and the tree is pruned regularly.
Q: What is the season for plums in India?
Plums are typically in season from late spring to early summer, roughly from May to July, depending on the region.
Final Thoughts
Understanding the different Hindi names for plums can save you from confusion at the market and help you enjoy this versatile fruit in all its forms. Whether you call it aloo bukhara, aaloo, or alubukhara, the plum is a delicious and nutritious addition to your diet. From fresh eating to pickles and chutneys, there are countless ways to incorporate it into your meals. Next time you see a pile of these colorful fruits, you’ll know exactly what to ask for and how to use them.