Blossoming Plum Tips

The old world fruit deserves some new school knowledge. Whether you’re serving them fresh or baking them into a tart, proper storage and selection makes a huge difference. Show the summer classic some love with these tips and tricks.

  • Plums come in a wide array of colors, so it’s not a good idea to select exclusively by looks. Search for plums that feel heavy for their size and have a slight give when touched.
  • After harvesting, plums do not sweeten properly. Therefore, avoid underripe plums. Even if they’re cheaper, it’s often not worth the risk.
  • Select your plums with your dish in mind! European varieties like Damson are better suited to cooking, while Japanese varieties like Santa Rosa are best eaten fresh.
  • While the overall shelf life differs between the two main varieties (Japanese and European), both should take around 2-3 days to ripen if stored at room temperature.
    • For more info on the two varieties, check out our discussion here.
  • When storing, be sure to keep plums out of the refrigerator until they are fully ripe. This can slow dow the ripening process and cause the fruit to diminish in flavor.
  • To check the integrity of your plums after ripening, press your thumbnail into the skin. If the plum is very soft or starts to leak juice, it’s gone bad.