Select unwrinkled, smooth-skinned fruits with no blemishes, free of soft spots or discolorations. The grayish sheen on plums is perfectly natural and does not affect quality.
There are thousands of varieties of plums which can range in color from green to red to deep purple to almost black. The skins are edible and usually eaten, while the small pit is discarded. Fresh plums are available from May to late October.
If the plums seem a little hard, leave them at room temperature for a few days to soften up, but be aware they will not actually ripen further to develop more sugar like some fruits.
Refrigerate ripe plums in a plastic bag and use within four days. Wash just before using.
Plums and prunes can be frozen for later use.
Canned and dried plums (prunes) are also available when fresh plums are not in season.
Plums and prunes are a good source of vitamin A, potassium, and fiber.