Dark Plums

The two main types of plums, grown commercially, are the European kind and the Japanese kind.

Plum Variety Descriptions

Most of the European varieties are oval, purple plums, used to make dried plums, or prunes. Japanese plums, originally from China, were brought to the United States from Japan in the s. The Japanese varieties are mostly sold fresh and include the round sweet black plums found on your grocer's shelves. The Japanese plum season starts in May and extends until September. All plums are high in fiber, vitamin C, vitamin K, vitamin A, potassium and other minerals.

Unlike most of the other Japanese varieties, its pit is "freestone," which means that it separates easily from the flesh. Most other Japanese plums are "clingstone," meaning the flesh clings to the pit. Japanese plum trees thrive in the drier southern and Mediterranean-type climates, but trees of "Black Ruby" were established to tolerate humid climates, according to the Clemson University Horticulture website.

It has a small pit and is very juicy. The flesh is very sweet and contrasts with the tart skin. It is a late season plum and ripens about three weeks after "Black Ruby.

Dark Plums

It is very juicy if eaten when the plum is firm to the touch and only slightly soft. Avoid plums that are hard, have punctures or have brown coloration. Plums can be fully ripened when placed in a paper bag better than plastic and left out at room temperature. A recently introduced plum, "Black Splendor" is a delicious, bluish-black fruit with mahogany-colored shoulders.

There should be some give, particularly at the blossom end opposite the stem end. Hard plums will soften a little in a brown paper bag at room temperature within two days. The plum seems to taste sweeter because of the reduced acid.

Ripe plums will probably cost more than plums picked too green. Pay the price, and then eat your fill before the short season is over. Plum seasons are ephemeral, three to four weeks at most. By law, the names of both the variety and the packer must be plainly printed on the box in which the fruit is shipped.

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I go to our best produce store, buy one of each kind of plum, taste them all, and then buy a few pounds of the ones I like best. My produce man will often cut a plum for me to try. Plum ice cream and sherbets, whether made from yellow or rosy plums, are among the prettiest of frozen desserts. Poached plums look stunning in a compote. And Santa Rosa plums, with their rose-pink flesh and wine-red skins, make the loveliest of all fruit tarts. If the plums are ripe, the skins should easily pull away. Drain them after just a minute or two, and the skins will be loosened enough to peel right off.

7 Health Benefits of Plums and Prunes

Cooking with plums is a seat-of-the-pants operation. Tart varieties usually need more sugar—often more than the recipe calls for. The sweeter varieties may want a little lemon juice or orange juice to give them some zing. Cloud eggs—basically a nest of baked egg whites cradling the yolk—became an Instagram thing for good reason: Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

How to Pick a Ripe, Juicy Plum - Article - FineCooking

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Cooking with plums Plum ice cream and sherbets, whether made from yellow or rosy plums, are among the prettiest of frozen desserts. Shiro—The skin of this yellow plum is thin, almost translucent, allowing the golden flesh to shine through. Lower in acid, Shiro is delicious in compotes and sorbets.

Their flavor is relatively mild, but their dark skin adds depth of color to a compote. Slices tossed with sugar are delicious with homemade biscuits and softly whipped cream.