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Plums Cultivated in Asia and Europe since prehistoric times, when the Pilgrims landed, the Native Americans were enjoying Beach Plums along the New England coast to Florida.
Varieties There are over 100 varieties of plums, many of them wild. Among the best are the Damson and the Greengages. Plums vary widely in size. Prunes are dried plums. Plums and fresh prunes are generally eaten out of hand but are also used in pies, puddings, jellies and jams. Beach plums are great for preserves and jellies. Select Plums of good color, glossy and soft but not mushy. The skins should be taut. A soft tip indicates ripeness. Store in the refrigerator, and use as soon as possible. Peak season in July and August.
Market Forms Fresh, in cans and jars, in jellies. Dried, as prunes. Serve As a fresh fruit, in fruit salads, as a dessert, in plum puddings, dried as prunes, as jellies and sauces. 8-14 medium-small plums
weight about 1 pound.
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