Stone fruits borne by plants in the genus Prunus, varying widely in flesh and skin color and flavor according to variety, containing about 10 percent sugar and rich in potassium, sold fresh or canned, with the dried fruits known as prunes, they are eaten fresh by hand and made into desserts, jams, and jellies, and also fermented into liqueurs and spirits like slivovitz. Fresh-market quality hinges on gentle handling and cold storage to prevent bruising and decay, while dried plums rely on controlled dehydration to reach safe moisture levels. Processors also watch for pesticide residues and for patulin in damaged fruit destined for juice.