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.

8-14 medium-small plums weight about 1 pound.
6 regular plums  are about 1 pound

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.

Preparation Wash arid dry before eating. Plums may be halved or peeled and the pits removed for salads when slicing.

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.

Complimenting Condiments and Flavors Cream cheese, whipped cream, cherries, peaches, grapes.

Nutrition  1 medium plum = 33 calories