Summer - Plum

How to select for best value:

The best way to tell if a plum is ripe is to smell it. Ripe plums have a delicious, fruity scent. They should also be slightly soft and even in color. Avoid shriveled, bruised or wrinkled fruit.

 

Peak of the season:

Plum season runs from mid-May through August. In July and August there will be a large selection to choose from and often the price is lower.

 

Nutritional value:

Plums are high in vitamin A and potassium. They have a high water content and are very refreshing. Plums stimulate the digestive system and have been recommended as a cure for constipation. They also tend to increase the acidity of urine. An average plum has about 35 calories and no fat or sodium.

 

General information:

There are nearly 100 varieties of plum, and they come in all shapes, sizes and colors. At the height of summer, there can be so many different types of plum available that it is very hard to choose. Be adventurous. Try them all.  Some of the most popular varieties are:

 

Santa Rosa — a fairly round, golden red plum. The pulp is juicy and sweet with a perfumed flavor.

 

El Dorado — a heart-shaped plum with black-red skin and amber-colored pulp.

 

Queen Anne — a richly flavored plum with mahogany-colored skin and amber pulp.

 

Japanese — a round plum that ranges in color from yellow through orange to red. Rather bland in flavor.

 

Royson — a juicy plum with bright red-yellow speckled skin. Looks like a small fuzzless peach.

 

Greengage — a bright-green, heart-shaped plum. Rather bland in flavor.

 

Victoria — England’s most popular plum. They are oval-shaped and orange in color.

 

Firm plums will ripen at room temperature. Ripe plums are extremely perishable. They should be eaten right away or stored in the refrigerator for no more than two or three days.