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Plums
North Americans have been enjoying this rich and colourful fruit for hundreds of years! The plum's popularity has never diminished. Yellow plums are available early in July until mid-August. Blue plums are late bloomers, arriving in stores mid-August, and lasting well into September. Plums are enjoyed for out-of-hand eating and some can be dried, such as prunes.
Varieties: Blue - Bluefree, Prunes; Yellow - Early Golden, Shiro
Selecting & Handling
Choose evenly-coloured, smooth plums that yield to light pressure. To ripen firm fruit, place in a brown paper bag and fold closed. Keep them at room temperature until they are ripe to your liking. Refrigerate unwashed fruit for up to a week. Plums can be separated from the pit like a peach - cut lengthwise and gently separate. To prepare for immediate eating, simply wash and enjoy.
Serving Hints
The prune plum is ideal for home canning, freezing or drying because it's high in fruit sugar. Plum jellies and jams make a heavenly spread. Plum sauce adds zest to a wide variety of meat, fish and poultry dishes. Brighten up salads with purple plums or add them to your cereal. Bake a plum pie or tart. Fresh with cream or ice cream, they're a light and palate-pleasing dessert. However you serve them ... plums are wonderful eating!
