Ripe plums are not only lusciously juicy and sweet to eat out of your hand but they also bring complex flavor and color to cooking and baking. Their sweet flesh and tart skin are perfect pairs to desserts and savory dishes alike. When shopping for the perfect plums, look for a ‘bloom’ on the skin—a find white powdery covering caused by naturally occurring yeast (bloom fades if the fruit is overhandled).
Worldwide there are more than 2,000 varieties. In the US alone, there are more than 100 types. Here are the top five picks and advice from Weight Watcher’s Magazine (July/August 2014):
Elephant Heart: This variety has mottled brownish-golden skin with ruby-red flesh. It tastes sweet with a hint of vanilla. Ideal for: granita, fresh sauces, and fruit salads.
Friar: Deep blackish-purple variety that has juicy, sweet flesh and tart skin. Ideal for: cooking and baking.
Greengage: These petite cutties are speckled greenish-yellowed skinned and honey-sweet with flavor. Ideal for: poaching or tossing in green salads or gain pilafs.
Mirabelle: With its yellow-crimson skin, this variety boasts intensely sweet flesh. Ideal for: dicing, salsa or sauteing with pork chops.
Satsuma (blood plum): This variety has mottled red skin, sweet deep-red flesh and a meaty lushness. Ideal for: grilling, baking, roasting and canning (for its sweet taste).
When shopping for plums, use the touch test when shopping since color isn’t an accurate indication of ripeness. If the plum is:
Rock hard. Not yet ripe. If those are the only plums available, take them home and store at room temperature for 1-2 days.
Still firm. When pressed with thumb? This means the fruit may not be at its peak of sweet yet, but it can be roasted or tossed into salads.
Gives to gentle pressure. Indicates the fruit is at its peak for eating and cooking. Use right away or chill 3-5 days.
Don’t forget to try the plumcot too that Renae told us about last fall! If you don’t find it late this summer, try adding it to your early fall list to see if it is available then!
Enjoy the plum assignment to taste as many different varieties as possible!
Interested in trying your hand at Renae’s Plum Sauce Canning Recipe—plums are in season! Give it a go if you find plums at the perfect price—or if you have a plum tree at your disposal!?!
Credit to Weight Watcher’s Magazine (July/August 2014) for Plum Information
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