Plums come into season in late July or early August in the UK, and stick around being bloomin delicious until the end of September to mid October.
Buy plums that are firm and bright. The whitish "bloom" is perfectly natural and rinses or rubs off.
Prepare plums either by rinsing / rubbing, or, if you want to remove the skin, by plunging into boiling water for 15 or so seconds, then into cold water. The skin will come off easily after this. To remove the stone, cut around the stone with a sharp knife following the "dimple", then grip the two halves and twist. Then simply ease the stone out with the tip of the knife.
Store plums in the fridge, ideally in a paper bag. They should last for two or three days like this.
Nutritionally, plums contain quite a large amount of Vitamin B, given their size, which makes them great eaten after a main meal to help your body absorb the nutrients.
Cooking with Plums …
Plums can be stewed, baked in crumbles and pies, or poached. Simple stewed or poached plums served with ice-cream is mouth-watering.
Here’s another simple recipe, provided to us by our friends over at Abel & Cole:
Over to You:
Will you be Little Jack Horner this summer?
Categories: fruit, recipes, seasonal eating
