Originally Posted by
fwoomp
Well, you can also get "plum juice"--in Japan, anyway.
I think there must be some difference in processing--the "plum juice" was light in color, whereas "prune juice" is the color of prunes.
I've never had prune juice, but the plum juice was quite refreshing.
Originally Posted by
BamaVol
I have had plum brandy and I know the Japanese make plum wine.
The confusing point here is that whilst plum juice exists, the juices, wines and licors from Japan that are translated as "plum" aren't made from plums.
Japanese/Chinese "plum" is a different fruit which is related to (and shares characteristics with) both plums and apricots. The Japanese plum (ume) topic gets even more complicated as they are dried/preserved in a variety of ways; so there are a wide range of juices and preparations depending on what kind of ume is used and whether it was fresh, dried or pickled.
Personally, I'll pit a plum and liquidise it to add to a drink/juice (and whether you peel it and/or have yellow plums, greengages or dark victoria plums has an impact on consistency and taste) but I don't do the same with prunes - for the same reason that I'll add grapes to a smoothie but not raisins.