Plum Crazy

Savor a bite of sweet, juicy plum and go plum crazy for the flavor of summer! With more than 200 varieties grown around the world, plums are an international favorite, but what lies beneath that beautiful skin? Turns out as well as being low in fat and calories, plums are an excellent source of vitamin A, C, calcium, magnesium, iron, potassium, and of course, fiber.

Plums vs. Prunes: Image Matters
The word “prune” refers to both a variety of fruit as well as a dried plum. In France, prunes are a delicacy soaked in Armagnac and served as a traditional accompaniment to foie gras. But in the United States, prunes do not hold the same prestige. Because of the pervasive image of prunes being used as a digestive aid for the elderly, prune promoters kicked off a public relations campaign in 2001 to market their product as “dried plums”. They even won federal approval to officially change the name in the hopes of attracting younger customers. Funny thing, those that ate prunes all along despite their negative image may get the last laugh. The fibrous prune is rich in antioxidants that may actually slow the aging process.

21st Century Plums: The Hybrids at the Market
A bit confused after a recent trip to the farmers’ market or grocery store? Wondering what the heck is a pluot or an aprium? With plums as the key component in some of the latest fruit hybrids, all sorts of exotic creations are popping up. And best of all, these hybrids are created without the aid of genetic engineering, but instead with methods like cross pollination by hand.

Pluot – With a 75% plum and 25% apricot parentage, its exterior closely resembles the plum. There are at least 8 common varieties of pluot, including those with red, yellow, and even polka dot skin. Pluots are noted for their sweetness and intense flavor.

Plumcot – Approximately 50% plum and 50% apricot. Created by intertwining the roots of a plum and apricot tree during the earliest growing stages. Although they look more like apricots, they have an unmistakable plum flavor.

Aprium – With parentage of 2/3 apricot and 1/3 plum, it more closely resembles an apricot but has a distinctive plum finish. Its exterior looks like an apricot to some extent, but is mostly smooth like a plum, making it easier to pack and ship.

Tri-Lite – A peach plum hybrid with a mild, classic flavor and a pleasant plum aftertaste. It is particularly good for canning.

Nectaplum – 50% nectarine and 50% plum. The nectaplum has juicy, melt-in-your-mouth flesh with a hint of spice.

Peacotum – Coming in 2008. With the yellow flesh of a peach, the texture and juiciness of a plum, and the velvety overcoat of an apricot, the peacotum tastes more like fruit punch than any of its parent breeds and is the first three-fruit hybrid headed for mass market.

Cooking with Plums
With all the wonderful varieties of plums and plum hybrids to choose from, it’s time to cook up a few of Mary Sue and Susan’s plum favorites.

Plum Pepper Pinot Chicken
Plum Streusel Tart
Cardamom Plum Cakes with Ginger Crema Sorbet