Plums, Green Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Prunus ssp
Eaten out of hand, used in jams and grilled.
Good-quality Green plums will be fairly firm to slightly soft with smooth skin.
The coloring will usually be green in the store, but will turn yellow-red when ripe.
Avoid product with wrinkled, punctured or rough skin.
Also avoid product that is extremely hard or has brown skin discolorations.
Soft fruit should be ripened at room temperature and then refrigerated until you're ready to eat them.
Unripend soft fruit can be stored for up to a week in the coldest part of your regrigerator, and will still ripen correctly.
Ripen plums at room temperature, or placed in a paper bag with an unripe banana for a two to four days.
Plums are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin A and Vitamin K, and a great source of Vitamin C.
Keeping Cauliflower White
If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color.
Read More
Tip/Trivia of the Day Archive
View All
Locally Grown Is Complex
Friday, October 11, 2013