- Select plums that are plump with a sweet aroma and free of bruises and shriveled spots.
- Skins should have full color (red plums should look mainly red and purple plums mainly purple).
- A dull white film or “bloom” on the skins is natural and indicates freshness.
- If fruit is to be used immediately, select plums that yield to gentle pressure and are slightly soft. Avoid any that feel very soft.
- If ripening fruit at home, select plums that are firm, but not hard.
- Ripen firm plums in a loosely closed paper (not plastic) bag at room temperature for 1 to 2 days. Check often for ripeness as plums are fairly perishable and ripen quickly.
- Plums are ripe when they yield to gentle pressure.
- Use ripe plums immediately or refrigerate for up to 3 days.
- Do not refrigerate unripe plums as this inhibits the ripening process and causes the fruit to become dry, mealy and flavorless.
- Plums are usually used with their skins intact. Wash the fruit before cutting.
- Remove the pits from freestone plums before slicing. Cut in half around the seam to the pit. Twist the halves in opposite directions to separate them. Pull out the pit.
- Clingstone plums cannot be pitted. To slice or quarter, make cuts with a paring knife toward the center and then around the pit, lifting out each slice.
- Taste plums before cooking. Tart varieties may require a bit more sugar than a recipe specifies. Balance the flavor of sweeter varieties with a drizzle of lemon juice.
- Avoid overcooking plums as the flesh breaks down into a purée.
- Excellent source of vitamin C.
- Low in sodium.
- Toss sliced plums into your favorite fruit or green salad.
- Top pancakes and waffles with sliced plums, toasted pecans and maple-flavored syrup.
- Add sliced plums to a cheese tray with KRAFT Sharp Cheddar Cheese and ATHENOS Blue Cheese. Serve with assorted crackers for an easy appetizer.
- Top shortcakes with sliced plums instead of strawberries.
- Bake into juicy pies, tarts, cobblers or crisps.
- Poach plum halves in spiced white wine or fruit juice and serve alone or over ice cream or pound cake.
- Cinnamon, nutmeg, cloves, lemon, orange, poultry and pork pair well with plums.
SURE.JELL Plum Jam
Juicy Plum Crisp
Plum Upside-Down Cake
Plum Crumble Cake