The use of plum fruit (Prunus domestica and related species) for treating or alleviating fever is primarily rooted in traditional medicine practices, especially in parts of Asia and the Middle East. In these traditions, plums are sometimes recommended as a cooling food, believed to help reduce body heat and thus help manage fever. Classical Persian and Unani medical texts, for example, list plum and its preparations as part of a dietary regimen for febrile illnesses, attributing to it mild antipyretic (fever-reducing) properties due to its cooling and hydrating effects.

However, the scientific evidence supporting the use of plum for fever is extremely limited. While plums are rich in antioxidants, vitamins (such as vitamin C), and have anti-inflammatory compounds, there are no robust clinical studies or pharmacological data demonstrating a direct antipyretic effect in humans. Most of the modern literature focuses on other health benefits of plums, such as digestive support and cardiovascular health. The traditional use for fever likely stems from the fruit's hydrating qualities and its perceived cooling effect rather than any specific biochemical action against fever.

In summary, while the use of plum for fever exists in traditional contexts, there is little to no scientific validation, and the evidence supporting this practice is weak (hence, rated 1 out of 5). It is considered safe as a supportive food but should not replace evidence-based treatments for fever.