Cooking & Baking Essentials
The Profile
Plums
Plums are a juicy, sweet fruit that belong to the Prunus genus & contain a hard stone pit much like a nectarine or peach. They are available from May through October & may be used in a variety of recipes ranging from galettes to simple jams. Breakfast spreads may be prepared quickly & served over scones & English muffins or added to sandwiches filled with ham & cheese. They may be found in many shapes in colors ranging from black, red & purple to yellow & green with each offering different flavor characteristics. Availability does change during different times of the general growing season. Plums are a good source of fiber, vitamins C & K plus their dried counterpart, formerly known as prunes, may be found year round. Learn how to slice & prepare the fruit for a variety of recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Slice & Pit Plums
Wax bloom or epicuticular wax is a powdery coating found on the exterior of plums. It’s purpose is to protect the fruit by repelling water, preventing moisture loss & create an anti-climb surface. Tree-ripened, ready to eat fruit should feel plump & firm but soft. Plums are wonderfully juicy & need very little attention in order to prepare them for recipe applications.
The Technique
The pit will need to be removed from plums before slicing them. Since they are relatively small in size, quartered plums can be added to fruit tarts or to make jams. Use a paring knife to slice the fruit in half cutting from the stem through the bottom & back up to the stem end. Twist the halves apart & use a small spoon to gently ring the pit to remove it from the flesh. Follow specific recipes to prepare the plums further for cooking & baking.
The Tune
“Summertime” Billie Holiday
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Be sweet.
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