A good plum is firm and free from bruising, splits, insect and disease damage. Avoid any that are wrinkled or sunburnt (brown patches). They should be well-shaped and coloured with a whitish bloom. Because of the many colours of plum it is difficult to detect ripeness by colour. To test for ripeness apply gentle pressure to the fruit with the thumb to see if the flesh is beginning to soften.
Unripe plums will soften at room temperature over a few days. Ripe plums should be stored in the refrigerator to prevent rapid deterioration.
Tips & Tricks:
Keep the skin on plums when cooking - plum skin provides a good source of fibre.
To poach plums cut into halves and place in red wine, cinnamon and vanilla and a 1/4 cup pear concentrate for 10 minutes. Serve with low fat ricotta cheese drizzled with warmed honey.