To tell you the honest truth, I’ve never been much of a plum fan. I’m not saying I don’t eat them (none so far this summer, actually). I do eat them, but not often. I don’t seek them out is what I’m really saying, but I know that’s a mistake. After reading the chapter on plums in Russ Parsons’ book, How to Pick a Peach, I’ll be on the lookout for some specific varieties (Greengage primarily, or Wickson). My parents had a red plum tree in our backyard. A very prolific plum tree, actually. And I can recall, as a mid-age young girl reaching up to the low-hanging branches to taste the first fruit of the season and being sorely disappointed because of the sour skin. Mostly my mother just stewed the fruit with a little sugar and water. I have no recollections of a plum pie. Or cake. Or anything else with plums, for that matter. Just stewed plums. Maybe that’s another reason I didn’t develop a fondness for them.
Even I have noticed lots of plum varieties – yellow plums, green plums, red plums, scarlet plums, purple plums, and almost black plums. But by and large, most plum varieties taste the same, despite the variations on skin color. Mostly it’s just a sweet and tart flavor. The Elephant Heart is an herbaceous type, and the Wickson contains a golden honey tang. The greengage is the sweetest.
Did you know that plum trees are promiscuous? Yup. They cross-pollinate with wild abandon, so
Parsons says. Yet the early varieties were mostly developed by the great Luther Burbank. Even though we have countless schools here in California named after Luther Burbank, I knew very little about him until I read his brief story at Wikipedia. With no more than a 5th grade education, he was fascinated with nature, plants and flowers, and eventually moved from Massachusetts to California. Then he began, in earnest, to hybridize a variety of vegetables and fruit, most notably the plum. [Just as an aside, Burbank developed the Russet potato – it was originally called the Russet Burbank potato, on which McDonald’s relies for its famous french fries. He also developed the Shasta daisy, the Fire poppy, the July Elberta peach, the Flaming Gold nectarine, the Freestone peach, the white blackberry AND both the Santa Rosa plum and the Wickson plum. Burbank was not highly regarded in his time because he didn’t use accepted scientific practices – note-taking particularly – in his research – he merely wanted the results and didn’t care a whit about how he got there.] Burbank actually developed 113 new varieties of plums and prunes. Amazing. He died in 1926.
Since then, another agricultural scientist named Floyd Zaiger took up Burbank’s banner. He’s the guy who crossed the plum and apricot, to create the pluot. He also developed the Aprium, which has a more apricot-ness than the pluot, which is more plummy. There are several varieties of these – the Dapple Dandy, the Dinaosaur Egg, Flavor King and Flavor Supreme.
Growing: Most plums are grown in California.
Choosing: Find the more deeply colored, shiny and firm, but not hard. Don’t worry about any of the white powder on the skin – that’s normal, called a “natural bloom.”
Storing: If unripe, leave out at room temp for a day or two, then refrigerate. If you chill them before they’re ripe the quality suffers.
In the book Parsons has detailed recipes for a Spiced Plum Ice Cream and a Cornmeal Buckle with Plums.
Simmer 1 cup of red wine, 1/3 cup sugar and a sachet containing
4 whole cloves, 1 tsp black pepper and 1 cinnamon stick. When the mixture is clear and fragrant, add 1 pound pitted and quartered plums. Simmer until they soften a little, then refrigerate until chilled. Remove the sachet and serve over vanilla ice cream.
A year ago: Summer Shrimp Salad (very refreshing dinner type salad)
Two years ago: Grandgirl’s Fresh Apple Cake (oh my, yes, delicious, a Paula Deen recipe I believe)





Marie
said on August 6th, 2009:
I really love plums. So does Todd. I think they are one of our favourite fruits. I also adore Pluots. They’re sweet and juicy. My favourite!