If you have ever eaten an unripe plum, you have had an intimate experience with the term “pucker.” What a difference a bit of time will make because those that are truly ready to eat are nothing short of juicy goodness.
This delicious member of the rose family is a cousin to almonds, cherries, peaches and apricots. It is the second most cultivated fruit in the world following apples. The tree is nicknamed a “popcorn tree” because when it is in full bloom, it resembles popped corn.
When you start looking closely at plums, you’ll find a dizzying array of varieties. They range in size from small to large and go from tart to sugar sweet, so selecting can be a challenge. That’s why it’s important to talk to the grower or to read the posted description before purchasing to make sure you have what you were seeking.
Just like nectarines and pears, plums complete their ripening cycle off the tree. This is why you will typically purchase them firm and allow them to sit at room temperature a few days to soften. Depending on the firmness at purchase, this can take up to four days.
You can also use a paper bag to speed up the process (plastic will not work) if you are in a hurry. Place the plums in the bag and loosely close it. As they ripen, the fruit gives off ethylene gas. The paper captures the gas, but also allows air to flow in and out of the bag. Check it every day to see if the plums are soft like peaches. That’s when they are ready to eat.
Only refrigerate plums that have been cut or ripe ones that you aren’t quite ready to enjoy. You might notice a pale dusty coating on the outer skin — it’s natural and doesn’t affect flavor or quality.
You asked for it
Dale Washington of Nashville loves to roast peppers on the grill. “Sometimes I eat them right away, but I have a hard time peeling those that are leftover. I take them straight to the refrigerator, but the skin seems to adhere to them. What am I doing wrong?” he asks.
Dale, you are skipping the steaming process that allows the outer peel to slip off easily. After roasting, place the peppers in a plastic zip-top bag and close. Let it rest for about 10 minutes and the steam will allow you to quickly peel off the outer skin with just a sharp paring knife.
ABOUT
Tammy Algood of Smyrna is the author of four Southern cookbooks, the latest being the “Southern Slow Cooker Bible.” She can be reached at ttalgood@bellsouth.net. For recipes and more, read Tammy’s blog at http://tammyalgood.wordpress.com.
