In Season: Plums
As the weather continues to warm up across the country, ripe fruits and veggies are finally making their springtime debuts. In season May through early October, plums are relatives of the peach, nectarine, and almond, and in some parts of the country, the first plums are just coming into season.
Plums come in more than 2,000 varieties, at least 100 of which are available in the United States alone. The different varieties can vary in size, shape, color, texture, and flavor. Generally, plums are classified into the following six categories: Japanese, American, Damson, Ornamental, Wild, and European.
Plums should be plump and well colored, depending on the variety. To determine ripeness, look for a fruit that yields to gentle pressure. Ripe plums will be slightly soft at the stem and tip, but watch out for shriveled skin, mushy spots, or breaks in the skin. Avoid purchasing very hard plums as they will be difficult to ripen and they will not increase in sweetness. You can buy plums that are fairly firm and allow them to ripen at home in a loosely closed paper bag at room temperature for a day or two. Once softened, transfer them to the refrigerator. Ripe plums can be refrigerated for up to three days. We've compiled some of our favorite recipes featuring the seasonal plum below.
- Plum Biercake
- Plum Pie (Zwetschgenkuchen)
- Grilled Plum Salad with Aged Gouda and Pecans
- Sugar-Roasted Plums with Balsamic and Rosemary Syrup
- Italian Plum Cake
- Dimply Plum Cake
How do you like to eat plums?