One of the most diverse types of tree fruit, over 140 varieties of plums can be found around the world. The most common, and most flavorful varieties of plums come from Japan, though other varieties present excellent flavor as well.
Plums are used extensively in European and Asian cooking, somewhat more so in Chinese cuisine, where plum sauce is a standard. Their rich color makes them ideal for artistically inclined chefs. Plums can run the color spectrum from deep green to bright red, pink, to purple, even somewhat orange in hue. The flavor you?ll find in plums spans the taste spectrum, from very sweet, to exquisitely tart, making them a versatile fruit for a multitude of recipes. Even their size can range from cherry sized to bigger than a golf ball or even the size of a baseball for the largest, the most commonly available Santa Rosa plum.
The optimal season to find plums runs from May to October.
What to Look for
Plums can only develop sweetness and flavor on the branch. After picking, they will ripen into edible fruit, but won't get any sweeter or tastier than the day they were picked. For best flavor, look for locally grown fruit picked at the peak of ripeness. Your best bet will be your local farmer's market, where dozens of varieties will be available at the peak of their season. Plums grow well in many climates, so selection should be good in all but the harshest places.
Look for smooth, unbroken flesh free of tears, wrinkles, and holes. Plums can get a bit moldy or rotten once the skin is opened to the air.
Common Pitfalls
Aside from being picked too early to be sweet, plums pack in so much diversity and versatility that they're hard to screw up. The most common mistake is probably failing to see or take advantage of the utility of plum's flavors in recipes. Plums are a creative addition to all sorts of recipes, from salads to stir fry, and as a sauce for steaks, chicken, fish, and desserts.
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