A plum’s skin is tart and a little rough, yet its flesh is sweet, soft, and juicy. When you cook plums, something magical
happens. The sweetness of the flesh, tartness of the skin, and spectrum of colors come together in harmony. To select, feel
for plums that yield slightly to the touch; but don’t squeeze them. Let the fruit sit in your palm. It should give a little.
If you buy firmer fruit, though, don’t put it in the refrigerator or the kitchen window—put it in a paper bag in a dark place
for a day or two. After the plum is picked, the sugar level remains the same, but the acidity falls, so it only seems sweeter.
• Pork Patties with Plum Sauce and Napa Cabbage Slaw
• Roast Pork Tenderloin with Plum Barbecue Sauce
• Plum Kuchen
• Open-Faced Prosciutto and Plum Sandwiches
• Basil Plum Granita
See More: 7 Recipes for Plums