Plums
Cooking Tips
- To remove the pit, cut in half lengthwise, then twist the halves in opposite directions.
- Besides eating raw, plums are wonderful when cooked.
- Try poaching in red wine and serving with lemon zest.
- Bake halves until they are wrinkled, then add to a rye bread recipe.
Details
Possibly the greenest thumb in America belonged to Luther Burbank, who developed tens of thousands of new fruits, vegetables and plants, introducing more than 700 into wider production, including the famous Santa Rosa plum. You will mostly find hybrids of Japanese and European or American plums, which Burbank bred for larger sizes and superior flavor. The vast majority of plums are grown in California, but you may be able to find a farmer at the market who has a few backyard trees or a small orchard here in Wisconsin.
Look for plums that are slightly soft, have no blemishes, and have a whitish “bloom” which indicates they have not been overhandled. Unripe plums can be riped on the countertop, but they will have less flavor. Dried plums are called prunes. Look for unsulfured prunes (especially important to those with sulfur allergies).
Nutrition: Plums are full of antioxidants and have been touted as an anti-cancer food. They also contain good amounts of vitamin C and potassium.
Related Stories
More Stories With Plums
Edible in your mailbox
