The Versatility of This Underappreciated Fruit May Surprise You
Time to get creative with plums
There’s something luscious and irresistible about the perfect plum — reinforced every year around this time by the William Carlos Williams poem. Yet plums aren’t crowd-pleasers like blueberries, peaches, or even some types of apples.
Now is the time you should seek them out — when different varieties hit stores and farmstands in waves. Ripe plums are quite soft, even oozing a sugary syrup — eat these right away — but avoid those that are mushy or split, or smell fermented. Underripe ones are hard and sour; leave out at room temperature to ripen.
When it comes to cooking with plums, they’re surprisingly versatile. Here are a handful of ideas. Now go find some good ones.
1. Broiled or Grilled Plums
Half or quarter; skewer if you like. Brush with oil or melted butter. Grill, cut side down, over direct heat, or broil until browned, 2 to 3 minutes. Drizzle with a ginger scallion sauce or a soy dipping sauce.
2. Balsamic Plums With Red Leaf Lettuce
Makes: 4 servings
Time: 15 minutes
