Most plums fall into two different geographic families: the European or prune plum and the Asian or Japanese plum.
While both kinds are tasty just off the vine or featured in baked goods, the European plum is also delicious dried, in prune form. European plums can have purplish black or honey gold skins. The meat of the fruit is sweet and dense with coloring ranging from green to yellow. As a general rule, European plums are free-stone fruit which means they are easily separated from their pits. Plum skins can be tart but are easily removed by making a small cross shaped cut at the base, dipping in boiling water, followed by ice water. The skins should peel back easily.
In 2010, we launched a pilot Eco Stonefruit program to certify our peaches, nectarines, plums, and apricots. To read more download our protocol.
Look for plums with a silver blush – this indicates freshness. Choose fruits that are plump and well colored. Search for those with a sweet aroma and that are just soft to the touch. Store plums at room temperature away from sunlight. To soften harder fruits, place them in a closed paper bag. Monitor their progress closely, as they should be eaten as soon as they soften.