Fruit plum sauce

Benzoic acid occurs naturally in many types of berries, plums, prunes, and some spices. As an additive, it is used as benzoic acid or as benzoate. The latter is used more often because benzoic acid is sparsely soluble in water (0.27 percent at 18°C) and sodium benzoate is more soluble (66.0 g/100 mL at 20°C). The undissociated form of benzoic acid is the most effective antimicrobial agent. With a pKa of 4.2, the optimum pH range is from 2.5 to 4.0. This makes it an effective antimicrobial agent in high-acid foods, fruit drinks, cider, carbonated beverages, and pickles. It is also used in margarines, salad dressings, soy sauce, and jams. 

Dessert always includes both a fresh fruit and a chocolate option. Featured on my visit were plums in a chocolate sauce with vanilla ice cream, and Asian pears in an orange sauce. 

Products and Uses Commonly utilized in cakes, fruit pies, mincemeat, plum puddings, sauces, many food items, and soups. A flavoring agent derived from berries of the tree. 

Plum/prune sauce is produced by thickening through boiling of fresh fruit pulps or fruit slurries. The use of dried plums is also common. Normally, the product has no added sugar, but sweetened products or products with other ingredients added are also produced. The soluble solids have to be at least 60% by weight. 

Fruit of a shrub (of the family Apocynaceae) that is native to South Africa. Natal plums are pear-shaped and are up to 2 in. (5 cm) long. They have a reddish skin and reddish pulp with a white mill latex. The ripe fruits are used for making jellies and sauces. They may also be eaten fresh or stewed. 

---