Plum
£1.50
In stock
All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe.
Colours vary depending on variety.
Fruits can be deep purple, rose-hued, ruby red, green and gold.
The shape of plums is generally rounded with a central groove running vertically to the fruit’s stem end.
Flavors vary from sweet-tart to spicy and subacid.
Flesh consistency can vary from tender firm to having a melting quality.
All plums continue to ripen once harvested.
Prep: They can be used for fresh eating, preserved using various methods, including pickling and can be dried to prune form.
Plums can be used as a salad ingredient, as a compote for savory applications, used as the principal ingredient in desserts such as cakes, crumbles and ice creams and they can even be the base for a summer vinaigrette.
Such pairings include anise, arugula, basil, cherries, chiles, cinnamon, cream, dates, figs, chocolate, nectarines, peaches, citrus, pork, lamb, aged and fresh cheeses, lettuce greens, almonds, pistachios, grilled scallops, brandy, red wine and light-bodied vinegar.
| Size | x3 |
|---|---|
| Dietary | Dairy Free, Gluten Free, Plastic Free, Vegan, Vegetarian, Wheat Free |
All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe.
Colours vary depending on variety.
Fruits can be deep purple, rose-hued, ruby red, green and gold.
The shape of plums is generally rounded with a central groove running vertically to the fruit’s stem end.
Flavors vary from sweet-tart to spicy and subacid.
Flesh consistency can vary from tender firm to having a melting quality.
All plums continue to ripen once harvested.
Prep: They can be used for fresh eating, preserved using various methods, including pickling and can be dried to prune form.
Plums can be used as a salad ingredient, as a compote for savory applications, used as the principal ingredient in desserts such as cakes, crumbles and ice creams and they can even be the base for a summer vinaigrette.
Such pairings include anise, arugula, basil, cherries, chiles, cinnamon, cream, dates, figs, chocolate, nectarines, peaches, citrus, pork, lamb, aged and fresh cheeses, lettuce greens, almonds, pistachios, grilled scallops, brandy, red wine and light-bodied vinegar.
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