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The plum is a drupe (a pitted fruit).  Most varieties have yellow or reddish flesh that is quite juicy and skin colors that range from crimson to black-red.  Plums are clingstone fruits, that is, their flesh clings to the pit.


If a fruit yields to gentle pressure, it is ready to eat.  You can buy plums that are fairly firm and let them soften at home. They will not, however, increase in sweetness.  Choose plums with a rich color and a whitish tint or "bloom". This indicates they have not been over-handled.  Ripe plums will be slightly soft at the stem and tip.  Watch out for shriveled skin, mushy spots, or breaks in the skin.

To soften hard plums, place several in a loosely closed paper bag and leave them at room temperature for a day or two. Be sure to transfer them to the refrigerator when their soft.  Ripe plums can be refrigerated for up to three days.  If you need to freeze your plums remove the stone pits before placing them in the freezer to preserve the taste.  Allow the plum to reach room temperature again before eating, your plum will taste so much better.


Plums are great for fresh eating or in salads.  They are also wonderful when baked.  Simply cut them in half and sprinkle with a little sugar and spice. A great low fat dessert.


Nutrition Facts

  • Plums are a good source of iron, potassium and vitamins A, B2 and E.
  • Low in fat, sodium and cholesterol free.
  • A typical plum contains only 36 calories.
  • Plums are strong antioxidants that help fight off free radicals.
  • Great source of dietary fiber and an effective laxative.