IN SEASON
A plum deal
Photo by Alexandra Kikot on Unsplash
Fill your fruit bowl with plums this autumn.
A
s summer wanes, we might lament the passing of the sweet berry goodness of strawberries, raspberries et al, and the juicy flesh of peaches and nectarines, but fear not, there’s another fruity treat just ready to come into season — the plum! For some reason, this autumnal stone fruit doesn’t seem to reap the accolades, but it’s got so much to offer. There are several varieties — some
sweet, some more on the tart side — so there’s something for everyone. And when it comes to appearance they can differ widely too, with some boasting a deep red or purple hue, others yellow or green. You might notice a cloudy bloom, but it’s not an indication of poor quality. One thing all varieties have in common though is the smooth, colourful skin, hard stone in the centre, and a wonderful taste. Plums are fabulously versatile too, lending themselves brilliantly to cooking.
When choosing your fruit, look for smooth, unbruised skin and firm flesh that gives a little with a gentle squeeze. Since the colours of plums can vary so much, it’s not a guide to ripeness, but if it’s soft at the point where the cleft meets the stem, it’s overripe. Avoid any that are split or shrivelled too. Your plums should keep for three to four days at room temperature, and a day or two longer if stored in a perforated bag in the fridge.
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