Plums
October 8th, 2007 | by Ingrid
My experiences with not ripe enough and too tart tasting plums lead me to roll past them without a second glance while grocery shopping. But this summer that all changed when a neighbor offered me several fresh plums just picked from their tree. These plums were sweet with a dark blue-purple skin and juicy golden inside. My shun-the-plum attitude changed to a new appreciation for this particular fruit and an openness to try and work with the many varieties available.
Varieties
Plums come in over 2,000 varieties world wide, ranging in shapes, sizes, skin colors [green to red to deep purple to almost black] and flavors [sweet to tart]. They are classified into six general categories – American, Damson, European/Garden, Japanese, Ornamental, and Wild. Damson, Ornamental and Wild plums are quite acidic and tart in flavor, while American, European and Japanese plums are best for eating fresh or used in recipes.
American - has a rounded shape and amber-colored skin and flesh.
European - are smaller, oval-shaped with dark purple skin and golden flesh and are freestone, meaning the stone separates easily from the flesh. These are the plums used to make into prunes.
Some European varieties include: Blufre or Blue Free, Empress, Fellenburg, Italian President, Reine Claude or Green Gage, Stanley and Tradgedy.
Japanese - are heart-shaped, come in a wide range of colors from blackish-red to yellow, are sweeter; excellent to eat raw. These plums are clingstone fruits, meaning their flesh clings to the stone.
Some Japanese varieties include: Angelino, Black Amber, Black Beauty, Burbank, Cassleman, Elephant Heart, Laroda, Methley, Ozark Premier, Red Beauty, Santa Rosa, Shiro, Simka, Queen Rosa.
Plumcot - is a 50/50 hybrid between a plum and an apricot. It is burgundy colored with smooth skin and is peach colored inside. It offers the best of both fruits having an apricot scent and a plum flavor. Plumcots are sweet and delicious and can be eaten fresh and used in recipes.
Nutrients
Plums are rich in antioxidants, high in carbohydrates, water, protein, sugar, low in fat and calories. Plums are free of sodium and cholesterol. Fresh plums have more vitamin C than dried plums [prunes] or prune juice.
Plums are known for their laxative effect due to its fiber content and dihydroxtphenyl isatin, a natural laxative.
Amino Acid [Tryptophan] | Beta Carotene | Beta Caryptoxanthin | Calcium | Fiber | Iron | Lycopene | Lutein and Zeaxanthin | Magnesium | Phosphorus | Phytochemicals [Phenols] | Potassium | Sodium | Vitamin A | Vitamin C | Vitamin B2 [Riboflavin} | Vitamin B3 [Niacin} | Vitamin B6 | Vitamin B9 [Folic Acid/Folate] | Vitamin B12 | Vitamin E | Vitamin K | Zinc
In Season
Fresh plums are available from May to late October.
Selecting
Choose plump smooth well-colored plums that yield to gentle pressure [indicating ripeness] for the best tasting plums. NOTE: The grayish sheen on plums is natural and does not affect quality.
Avoid very soft or hard plums, blemishes [caused by insects and disease], breaks in the skin, bruises, leaks, mushy soft spots or shriveled skin.
Storing
Refrigerate ripe plums in a plastic bag; they keep for 3-4 days. Allow plums to reach room temperature before eating.
Slightly unripe plums will soften and ripen when left at room temperature for a few days.
Take Note: Plums contain ethylene, a natural compound responsible for maturation. Store plums away from ethylene-sensitive fruits such as kiwis, bananas and watermelon, since it can cause them to ripen faster as well.
Plums and prunes can be frozen for later use.
Always wash plums to before use.
Preparing
The skin of a fresh plum is sharper than the flesh. For a mellower, sweeter flavor, plum skin can be easily peeled, as you would a tomato. Cut a small cross in the skin and peel.
To remove the skin - cut a small cross in the skin and peel.
To remove the stone - cut the plum in half lengthwise, gently twist until the halves separate, and then remove the pit.
Recipes
If you enjoy plums, you might like to try this recipe: Plum Rose Smoothie
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