There are two types of plums, which are European and Japanese.
European: These plums are generally eaten fresh or used in salads and desserts or used to for dry fruit. They are usually elogated and blue in color, but can be other colors too.
Japanese: These plums are generally used for fresh markets. These plums are ususally not suited for drying as they do not contain enough sugar or thickness of skin. These plums range from round to heart shaped are various in color.
Choose plums that are slightly soft when gently pressed with your thumb.
Plums are most often eaten raw, but also can be cooked. Before eating, wash plums under cold running water.
To Peel: Cut an X on the bottom of the plum without piercing it deeply. Submerge the plum entirely in a pan of boiling water for about 30 seconds. Remove the plum with a slotted spoon and place it in an bowl of ice water. Once fully cooled the skin will easily pull off.
Grill: Heat a grill. Cut plums in half, then coat the outside with a mixture of butter, cinnamon, and brown sugar to taste. Place on a grill for about 5 minutes or until soft.
If plums are ripe, store them in the refrigerator for no more than 4 days. If plums are not quite ripe, store at room temperature in a paper bag until ripe.
Plums can be frozen or canned.
Learn more about freezing plums.
Plum trees were brought to California from Asia in the 1870s
|
Serving Size |
1 plum (2-1/8” dia)(66g) |
|
|
|
|
|
|
Nutrients |
Amount |
% Daily Value |
|
Total Calories |
30 |
|
|
Protein |
0g |
|
|
Carbohydrates |
8g |
|
|
Dietary Fiber |
1g |
|
|
Total Sugars |
7g |
|
|
Total Fat |
0g |
|
|
Saturated Fat |
0g |
|
|
Cholesterol |
0mg |
|
|
|
|
|
|
Minerals |
|
|
|
Calcium |
4 mg |
|
|
Sodium |
0mg |
|
|
Iron |
0mg |
|
|
|
|
|
|
Vitamins |
|
|
|
Vitamin A |
11 ug |
|
|
Vitamin C |
6 mg |
|
|
|
|
|
|
|
|
|
Always keep fresh produce away from raw meat and meat juices to prevent cross-contamination.
Follow the safe food guidelines for all fresh produce.
Scan the QR code below to view this page on your mobile device.