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BTD Forums  /  Cook Right 4 Your Type  /  Plums Only
Posted by: san j, Tuesday, June 18, 2013, 11:19pm
My love of perfect plums borders on the erotic.  :o
And I just came across this Plum Mascarpone Pie recipe - Happy B food, all the way to the whipped cream.
http://www.bonappetit.com/recipes/2012/08/plum-and-mascarpone-pie

Please share Plum recipes, plum facts, favorite plum varieties, plum dishes tasted/ enjoyed, plum stories.
Posted by: ABJoe, Tuesday, June 18, 2013, 11:36pm; Reply: 1
My favorite plum variety is Santa Rosa...

My young tree only produces enough to eat fresh.  We are enjoying them now!
Posted by: aussielady582, Wednesday, June 19, 2013, 4:16am; Reply: 2
I used to enjoy stewed plums, plus apple / pear and some spices, during autumn/fall or winter. I look forward to eating plums again one day!
Posted by: Serenity, Wednesday, June 19, 2013, 5:55am; Reply: 3
We grow Satsuma blood plums & green gage plums. I like them (a diamond for me) but my husband loves them  all (a neutral for him) but only fresh we rarely cook fruit.
Posted by: Henriette Bsec, Wednesday, June 19, 2013, 9:32am; Reply: 4
Well the plums we get here s very different

First of all I have never really tried a good shop plum
- seem just watery and hard and red- I think they store well  :-/

I grow 2 kinds
greengages/Reine Claudes, my variety is the old tasty Verte -but somehow unstable - some years I get no plums :(  Medium green very sweet- Sometimes I buy them from France or Iran  :o

Eat them fresh, as jam or in cakes
A pie made with a crumble with oats and maple sugar is very tasty ;)


I also Have an old tree with dark purple egg shaped plums- the ones you make prunes with- makes good fruit compote with cream ;)
Posted by: Seraffa, Wednesday, June 19, 2013, 3:47pm; Reply: 5
I"m a friend of Little Jack Horner. We were both in "time out" when we noticed that baked plums in pie are da bomb. :)
Posted by: san j, Saturday, June 22, 2013, 9:20pm; Reply: 6
It may well be that plums aren't everyone's cuppa.
Or that people just eat them as-is (as I do) rather than process them into dishes.

I've never found a commercial jam/ preserve that allows the flavor to shine through.  :-/
Posted by: Averno, Saturday, June 22, 2013, 9:55pm; Reply: 7
Quoted from san j
It may well be that plums aren't everyone's cuppa.
Or that people just eat them as-is (as I do) rather than process them into dishes.

I've never found a commercial jam/ preserve that allows the flavor to shine through.  :-/


These days, I appreciate more and more the unadulterated state of fruit, allowing the natural expressions of true flavors to satisfy. Too bad about plum preserves-- they become muted when cooked or processed. A good plum preserve would be a great delight...  :-/

Posted by: Serenity, Sunday, June 23, 2013, 2:54am; Reply: 8
Umboshi plum vinegar is a neutral for me & i occasionally add a few drops to a salad... this thread has inspired me to use the excess plums (normally give over half away) to make my own, oh and maybe plum wine if i get time, can't wait for summer!  ;D
Posted by: gulfcoastguy, Sunday, June 23, 2013, 4:10am; Reply: 9
Both Mom and Grandmom made plum jelly in the past. We liked a lot of pulp in our jelly though. Other than that we ate them fresh.
Posted by: bethro, Sunday, June 23, 2013, 10:23pm; Reply: 10
I rarely buy plums because they are usually rock hard in the store and then rot before they ripen at home, but once in awhile you will luck out!  Anyway, the best plums I've ever had were bought at a farmer's market in Beaufort, South Carolina. They were small and yellow, if I remember correctly, and when I asked what kind they were he said "just those ones that grow around".  Wild plums. Delicious!  

I planted some of the stones in my yard up in the Blue Ridge, but no luck.
Posted by: Enobattar, Monday, June 24, 2013, 12:32pm; Reply: 11
Quoted from Henriette Bsec

I also Have an old tree with dark purple egg shaped plums- the ones you make prunes with- makes good fruit compote with cream ;)


This, I believe, would be a Stanley Plum.  I put one in my yard 2-3 years ago and it has produced for the first time 3... count them, 3! beautiful plums.   :o ;D :D  Hope it becomes a real producer because I, too, adore a good plum and really wanted one that could be dried.  Not all of them can be.
Posted by: Averno, Monday, June 24, 2013, 1:36pm; Reply: 12
Quoted from gulfcoastguy
Both Mom and Grandmom made plum jelly in the past. We liked a lot of pulp in our jelly though. Other than that we ate them fresh.


Come to think of it, a nice ripe plum all chopped up is kinda like jelly.   :)
Posted by: Spring, Monday, June 24, 2013, 2:02pm; Reply: 13
Quoted from bethro
I rarely buy plums because they are usually rock hard in the store and then rot before they ripen at home, but once in awhile you will luck out!  

Plums are only a neutral for me, so I save my measly 3 smallish servings of fruit for superfoods. But I do love them. You might have better luck with buying plums that are really good by using the old smell test! If there were the least bit of a sweet smell at the stem, I used to buy them even if they were on the firm side. No sweet smell meant they very likely would never ripen before spoiling.
Posted by: Henriette Bsec, Monday, June 24, 2013, 3:18pm; Reply: 14
Quoted from Enobattar


This, I believe, would be a Stanley Plum.  I put one in my yard 2-3 years ago and it has produced for the first time 3... count them, 3! beautiful plums.   :o ;D :D  Hope it becomes a real producer because I, too, adore a good plum and really wanted one that could be dried.  Not all of them can be.


Sounds likely
Plums are strange - some years the good variety provides you with nothing other years lots- and the not so interesting are always good fruiters ::)
At least plum trees can get very old :)
Posted by: bethro, Monday, June 24, 2013, 3:20pm; Reply: 15
Spring- Thanks for the tip!
Posted by: Lola, Monday, June 24, 2013, 5:18pm; Reply: 16
I fermented a bunch of plums and made my own faux plum vinegar.....turned out great
Posted by: Serenity, Monday, June 24, 2013, 10:04pm; Reply: 17
Lola,
I was thinking of whole plums in a glass jar with just enough pure water to cover & a teaspoon of seasalt, is that what you did? Did you add polyflora? :)
Posted by: Enobattar, Tuesday, June 25, 2013, 5:15pm; Reply: 18
Quoted from Spring

I save my measly 3 smallish servings of fruit for superfoods. .


Spring, you made me laugh because I feel soooo like you do due to my fruit servings being reduced to 3 per day!
Posted by: krisaf, Tuesday, June 25, 2013, 6:29pm; Reply: 19
Have you ever tried a "Pluot"?  It is a combination plum and apricot that is delicious! Very fragrant, juicy and sweet!
Posted by: san j, Tuesday, June 25, 2013, 10:55pm; Reply: 20
Quoted from krisaf
Have you ever tried a "Pluot"?  It is a combination plum and apricot that is delicious! Very fragrant, juicy and sweet!

The best pluot can be, IMO, the best plum of all.
Like any plum, however, it absolutely must be ripe.

(drool)
Posted by: Lola, Saturday, June 29, 2013, 5:27am; Reply: 21
yes serenity....

I only used the plum juice from the plums......no water.....and enjoy adding the polyflora to anything I ferment around the third day.....mix it in well and cover with cloth for another day or two
Posted by: Marc121, Saturday, June 29, 2013, 6:47am; Reply: 22
Now I have a new experiment. hahaha ;D

But would apply on this Duhat(It is a plum to)


I hope it turn out well.  :)
Posted by: san j, Saturday, June 29, 2013, 5:49pm; Reply: 23
Pluots weren't ripe yet at Whole Foods last time I went.
But the red plums were ready, and the prices down  ;).

Since I don't have an orchard / need to process tons of "excess", I am happy to bring my bag home and slurp them one at a time.  :D
But if I did have that orchard, I'd have spent years if necessary, developing a way to preserve them in all their sweetness and perfumed complexity, for enjoyment the other 10 months of the year.
Posted by: krisaf, Monday, July 1, 2013, 3:57am; Reply: 24
We have been getting a great supply of Pluots in our Fruit and Vegetable store in NJ.
Just picked up about 6 juicy and delicious ones the other day! My dad cuts them up over a glass so he can drink the juice he collects! Hope yours come in soon.(drool)
Posted by: san j, Tuesday, July 2, 2013, 3:14am; Reply: 25
Quoted from krisaf
We have been getting a great supply of Pluots in our Fruit and Vegetable store in NJ.
Just picked up about 6 juicy and delicious ones the other day! My dad cuts them up over a glass so he can drink the juice he collects! Hope yours come in soon.(drool)

Picked up some fine ones today. :)

Posted by: san j, Friday, July 12, 2013, 10:41pm; Reply: 26
I somewhere recently read a reference to the plum as a lowly fruit - common, ordinary, taking a back seat to more exotic ones.
Like: How can we make the Plum more interesting/ attractive?

??)
This was new to me.
Is this really the way people think of plums?
Posted by: ABJoe, Friday, July 12, 2013, 11:52pm; Reply: 27
Quoted from san j
I somewhere recently read a reference to the plum as a lowly fruit - common, ordinary, taking a back seat to more exotic ones.
Like: How can we make the Plum more interesting/ attractive?

??)
This was new to me.
Is this really the way people think of plums?

I think this is mostly a marketing "need"...

Companies are always looking for a "new" image to put on their product so the can interest the buying public into (hopefully) buying more...

I keep looking for some good red plums, but most of what I find in the stores are white inside...
Posted by: Averno, Saturday, July 13, 2013, 12:39am; Reply: 28
Quoted from san j
I somewhere recently read a reference to the plum as a lowly fruit - common, ordinary, taking a back seat to more exotic ones.
Like: How can we make the Plum more interesting/ attractive?

??)
This was new to me.
Is this really the way people think of plums?




I'm eating plums these days with lust in my heart. Ambrosia.    ;D

Posted by: san j, Saturday, July 13, 2013, 2:43am; Reply: 29
Quoted from san j
I somewhere recently read a reference to the plum as a lowly fruit - common, ordinary, taking a back seat to more exotic ones.
...
??)

I'm, like, Okay - All the more for me!

Posted by: krisaf, Monday, July 15, 2013, 3:48pm; Reply: 30
I was thinking about you and your "plum love!"  Yesterday in a local supermarket (Shop-Rite for those in NJ area) I purchased some absolutely delicious purple plums.  The label says "biologique organic" USA. They were ripe and ready to eat-probably because few shoppers were willing to pay the price per pound! It couldn't have been that high because I bought them!!
My dad (84) and unaware of it's origin thought it was the best plum he had eaten so far this year!
Posted by: san j, Tuesday, July 16, 2013, 12:08am; Reply: 31
Quoted from Averno


Come to think of it, a nice ripe plum all chopped up is kinda like jelly.   :)


Yes!

But, unlike jelly, you can't eat it 8 months later...

Posted by: san j, Tuesday, July 16, 2013, 5:54am; Reply: 32
Here's a new Australian hybrid (cherry and plum) to roll out in Europe and Turkey next year: Nadia.

http://theglobalfruit.com/blog/2013/03/22/cherry-plum-hybrid-ready-for-marketing-in-e-u-turkey/

Meanwhile I'm enjoying many varieties of plum and "pluot". I like the "pomegranate pluots" I bought last week, as well as some other varieties.
Posted by: san j, Thursday, May 22, 2014, 1:49am; Reply: 33
They're back!

Red plums, the first local ones of the season, were at my Whole Foods a couple of days ago, so I filled a bag.............
Earlier season this year than last. Maybe we're in for a good season!
Posted by: gulfcoastguy, Thursday, May 22, 2014, 7:05pm; Reply: 34
i'll have to check tonight. I'm stuck home with some sort of sinus/respiratory issue. On the other hand I took the leftover and frozen rosemary dijon marinated turkey breast and combined it with onion, garlic, chills, and purple rice so I have plenty of provisions.
Posted by: san j, Saturday, May 24, 2014, 2:18am; Reply: 35
Crazy thing -- I'm eating one right now that tastes like....almonds!
Same family....But this is a first for me...slightly vanilla-y.  :D
Posted by: san j, Monday, June 23, 2014, 3:43am; Reply: 36
Local organic plums abound!

The way to eat just one (and no more!) is to sweeten some Greek yogurt and serve it with that plum (sliced); the fat gives it staying power.  ;)
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