Plums, Red Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Prunus domestica
Eaten out of hand, used in jams and grilled.
Good-quality Red plums will be fairly firm to slightly soft with smooth skin.
Good-quality Red plums will be fairly firm to slightly soft with smooth skin. The coloring will be an even red.
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.
Although plums are native to Asia, Europe and America, most U. S. production is in the Japanese varieties which are red and yellow (European varieties are blue and purple).
The difference between plums and prunes is small. Plums are clingstone (the pit does not separate easily from the flesh) and prunes are freestone.
While there are at least 125 prune varieties, most (except for Italian prunes) are grown for drying.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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