Plum good recipes

Oct 2, 2008 at 1:03 p.m. ET

We are coming to the end of fresh plum season (May through October), so now is the time to take advantage of these plump juicy fruits by including them in everything from entrees to desserts. Not only are plums super delicious, they are also good for you. Here are a few tips to pick plums as well as three plum good recipes.

Plum Recipies

How to pick plums

If you want plums that are ready to eat when purchased, look for ones that are slightly soft to the touch with a bright vibrant color. Also, make sure they are free from punctures and bruises.

If you want to purchase plums that will keep for a few days, choose ones that are slightly harder, but not too hard or you could run the risk of them never ripening. You can leave them at room temperature to ripen and develop their sweet flavor.

Plums can also be refrigerated or frozen (so you can enjoy them all year round). Just be sure to remove the pit before freezing – slice fruit in half, remove pit, and freeze.

Keep in mind that plums which are at the pinnacle of ripeness provide the most antioxidants.

How to prepare plums

If you keep your plums in the refrigerator, bring them to room temperature before eating.

Before cooking, be sure to remove the pit by slicing the plum in half and twisting out the pit.

To easily remove the skin (although the skin has the most nutrients) blanch the plums in boiling water for 30 seconds and then dunk them in an ice water bath. The skin will peel off easily.

Ready for plum good recipes? Go to page 2.

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