Cooking School

Plum primer: 5 plum varieties and how to cook with them

Author: Canadian Living

Cooking School

Plum primer: 5 plum varieties and how to cook with them

Perplexed when it comes to choosing plums? Try plums as a perfect substitute in your favourite summertime berry recipes. Here are the top varieties found in local markets across Canada.



Yellow Plums
Round, yellow-skinned, yellow-fleshed plums arrive early and include varieties such as Early Golden and Shiro. Their tart-sweet flavour makes them wonderful for conserves and jams.

Plum Compote




Red Plums
Best for eating out-of-hand, red plums ripen in late summer (mid- to late-August), with varieties such as Burbank, Ozark Premier and Vanier.









Italian Plums
Their deep flavours and firm flesh make purple, oval plums best suited for cooking. Varieties include Stanley and Italian.

Plum Custard Tart





Blue Plums
Due to the array of early- and late-blooming varieties, blue plum season is the longest (September to late October). Varieties include Brufre, Victory and Voyageur.

Plum Crumb Cake






Pluots
These fabulous hybrids are easily identifiable by their speckled skins and curious names, such as Elephant Heart and Dinosaur Eggs. A cross between plums and apricots, pluots make delicious out-of-hand snacks and are great for crumb cakes and pies. Also look for Plumcots and Apriums.





Click here to learn more storage and nutrition tips for summer plums.

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Cooking School

Plum primer: 5 plum varieties and how to cook with them

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