Plums are a type of stone fruit, or drupe, belonging to the Prunus genus, which also includes peaches and cherries. This fruit is characterized by its smooth, edible skin and juicy flesh surrounding a single hard pit. Selecting plums at the correct stage of maturity is important, as it directly impacts the final balance of sweetness, acidity, and texture. Understanding the physical cues for ripeness ensures the best eating experience.
Identifying Peak Ripeness
Color is the most obvious indicator, though the specific hue varies greatly between cultivars, ranging from deep purple and red to vibrant yellow or green. A fully ripe plum will display a rich, uniform color for its variety; lingering green tones indicate the fruit was picked prematurely. Some plums may develop a powdery, whitish coating called “bloom,” which is a natural wax produced by the fruit. This bloom signals freshness and should be present on unwashed fruit, as it acts as a protective barrier.
Firmness should be checked with a gentle touch rather than a hard squeeze that causes bruising. A plum ready for immediate consumption should yield slightly to light pressure, feeling plump but not mushy or overly soft. Plums that are rock-hard will have a diminished flavor profile and need several days to soften. A final check involves smelling the fruit near the stem end, where a ripe plum will emit a sweet, rich, and distinctly fruity aroma.
Selecting or Harvesting the Ripe Fruit
When harvesting plums from a tree, the fruit’s ease of detachment indicates ripeness. Gently lift the plum and give it a slight twist; a ready fruit will separate easily from the branch, sometimes with the stem still attached. Plums that require a forceful tug are not fully mature and should be left on the tree to develop their sugar content. Leaving the short stem intact helps seal the fruit, preventing moisture loss or the entry of pathogens.
When selecting plums at a market, look for fruit that feels heavy for its size. Inspect the skin for signs of shriveling, punctures, or soft, bruised spots that can accelerate spoilage. Although plums can soften after picking, selecting fruit that is already close to ripe is advised, as they do not significantly increase in sweetness once removed from the tree.
Post-Harvest Handling and Storage
If plums are slightly firm upon purchase or harvest, they can be ripened at room temperature for two to three days. Place them in a single layer, away from direct sunlight, to allow even softening. Once the plums reach the desired softness, refrigeration will halt the ripening and extend their freshness.
Refrigeration
For longer storage, place ripe plums in a loose or unsealed plastic bag and keep them in the refrigerator’s crisper drawer. This method maintains quality and prevents them from absorbing strong odors from other foods. Plums stored this way can remain fresh for up to two to four weeks, but they are best consumed within a week of reaching peak ripeness.
Freezing
For an abundant harvest, plums can be washed, sliced, pitted, and flash-frozen on a tray before transferring them to a freezer-safe bag for year-round use. The fruit should only be washed immediately before eating or processing, as added moisture on the skin can encourage decay in storage.