Small round, shiny skin with inedible stone, varying skin and flesh colours. Juicy flesh flavours range from tart to sweet. Eat fresh, fruit salads and platters, poached, stewed, pies and tarts, upside down cakes and crumbles, jam and sauces.
There are many, some of the best known are:
Satsuma, Mariposa, Santa Rosa, Narrabeen and October Purple.
Select plump full-coloured fruit, firm but yielding to gentle pressure. Avoid hard or poor coloured fruit and brown discolouration or cracked.
Ripen at room temperature for maximum flavour then store under refrigeration for a short time only.
For breakfast, serve drained poached plums over toasted raisin bread topped with low-fat natural yoghurt, sprinkled with a spoonful of muesli.
Try this recipe that uses plums
Plum Sponge Pudding
Plums contain vitamin C.
Two medium plums provide one serve of fruit.
Serving size: 1 medium plums, 132g
6.6 mg (15% RDI*)
*Recommended Dietary Intake
Contain vitamin C