O summer... Celebrate with us the sweet joys of fruits and the luscious crunch of vegetables.
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.
See More: 7 Recipes for Plums