There are more uses for the juicy plum than eating around the pit and nose-crinkling when a prune comes into view. People love plums, of course, but they haven’t reached the status of the heavy hitters: the oranges, apples and bananas. Even when it comes to antioxidants, that pesky pomegranate gets all of the attention. However, like many of our favorites, this stone fruit has some serious culinary chops, especially when they’re in season and literally overflowing with ambrosial juices. Not to mention, this purplish-red beauty is brimming with nourishment and health benefits. It’s about time we rethink the perks of the plum, people.
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- Plums in many colors.
Finally…plum season has arrived! This juicy stone fruit is only in season a short period of time. Be sure to enjoy it while it lasts.
What, Where, When
The plum (Prunus domestica, Rosaceae) belongs to the rose family with cherries, peaches, and apricots. There are hundreds of plum varieties grown throughout the world. Common varieties include French, Italian, Imperial, Greengage, Long John, Castelton, and Fellenburg.
Plums grow on trees in clusters, have smooth skin and a pit in the center. Plums can be oval or round in shape. The skin can be deep purple, red, green, blue, or multicolored. The flesh can be orange, red, purple, yellow, or white. Plums also vary in taste—some are sweet while others are tart. They’re available from July through October.
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Stone fruit like peaches and plums are showing up at farmers’ markets and CSAs right now. This week, my CSA box came bearing these ruby red plums — petite and perfect for snacking.
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I’m a true-blue sweets lover. I’m often tempted to press my face up against a bakery window and drool at all the chocolate goodies. Looking for something new to satisfy your sweet tooth? These low-cal desserts are perfect for the summer and feature its fresh fruits. Add them to your recipe collection!
