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Jul 19, 2017

Part of the stone fruit family, meaning a cousin to the peach and the apricot, this thin-skinned, single-pitted fruit is a juicy delight. 

Availability & Origin
California is the largest plum producer in the United States, and they are grown from May to September. Plums are available from January to March globally, and Chile is the largest importer to the U.S.  

Appearance & Flavor
They can vary from red to green to gold. They also have varying flavors from sweet and tart to spicy and acidic. Ripe plums give slightly to pressure, are rich in color, and have dull skin with no brown spots.  

When ripe, they will last up to five days in the crisper in an unsealed bag. Unripe plums don't do well in the fridge; the chill slows the ripening process. Placing them in a paper bag on the counter will speed the process instead.

Ways to Enjoy
Commonly enjoyed raw, pickled, in desserts, salads, dressings, compotes, and jams, you can really spice things up with this oven-roasted plum recipe.   

Some of the first plums available on U.S. soil were seen in the late 1700s; a nursery in New York advertised European plums for sale. Fun fact: a staple in the plum world is the Santa Rosa variety, a blend with a Japanese variety that was created in the U.S. in the early 1900s.

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