Cooking School - Plum Bounty

Written by Rosemary Mantini | 17 August 2009

Finally, plums are here -- and they’re available in lots of different shapes, sizes and colours. Ever-present at farmers’ markets and grocery stores in late summer, three types of this sweet and luscious fruit are typically grown and sold in Canada – European, Damson and Japanese.

European plums are better known as prune-plums. Recognized by their classic oval shape and blue-black skin, this European variety can be eaten fresh, dried (to become prunes, of course) or made into jam. Damson plums are very tart, hence their use in jam-making. Although in central and eastern parts of Europe, Damson plums are also used to make Slivovitz (plum brandy). Japanese plums are made up of all those red, green, black sweet and round plums we normally see sold at the grocery store. Grown throughout Canada and the U.S., they are what most people buy to pack in their lunch bags.

Plums can be baked or poached, grilled or frozen. The latter makes for a refreshing treat on a hot day. Heating plums intensifies their sweetness. Choose locally grown fruit because it supports nearby farmers, and the fruit will have been allowed to reach ripeness, sometimes being picked from the tree only that morning.

Plum-Almond Cake