Plum
Plums can be yellow, green, red, purple or deep blue.
Did you know:
- The flavors vary slightly so you should buy and taste one to see what variety appeals to you best.
- Plums can be eaten raw, baked or poached for desserts.
- Good quality plums will be fairly firm to slightly soft with smooth skin.
- Plums that have wrinkled, punctured or rough skin are not any good. Also, plums that are very hard or have brown skin discolorations should be avoided.
- Ripen, firm plums should be stored at room temperature in a paper bag, with the top folded over but not sealed, for a couple of days. Ripe plums can be keep in the refrigerator for about three days.
- Plums are a member of the Rosaceae family.
- Plums are high in carbohydrates, low in fat and low in calories. Plums are an excellent source of vitamin A, calcium, magnesium, iron, potassium and fiber. Plums are free of sodium and cholesterol. Like all fruit, plums contain a substantial amount of vitamin C.
Heirloom Varieties
- Damson another cooking plum, but sweet in taste.This variety has a sharp taste and is ideal for pies, tarts and jams.
- Gage plums are eating, also known as desert plums.These are some of the sweetest form of plum and they have a distinct 'plum' fragrance.
- Victoria plums are a popular variety with large fruits, and an excellent taste. The flesh is green to yellow and very juicy. This variety can be harvested in September.
- Old English Greengage plums were named after Sir William Gage who imported this variety to the UK in 1724. This is the best taste of all varieties. The colorless flesh is full of flavor and juicy; this is truly a real treat.
