Tag: Cooking with plums

Despite the popular holiday candy, a true sugar plum fruit ($Prunus domestica$) is a real, European stone fruit with a naturally high sugar content. To enjoy this versatile produce, you can eat it fresh from the tree, incorporate it into cooked dishes, or dry it into flavorful prunes.

Originating from innovative agricultural practices in places like California, the modern hybrid very cherry plum offers a unique, complex flavor profile that is both sweet and tart. These small, juicy fruits are not just a delicious snack but a versatile ingredient packed with health benefits, suitable for a wide range of culinary applications.

Plums are a highly nutritious fruit, rich in antioxidants that protect against cellular damage. Discover the best methods for selecting, preparing, and incorporating this versatile stone fruit into your diet, and learn how to eat plums correctly to unlock their full flavor potential.

According to research on fruit composition, most plums have a naturally acidic pH level of around 3. Among the many varieties, Damson plums and the Japanese pickled plum, Umeboshi, are often cited as being the most acidic. This article explores what are the most acidic plums, explaining what contributes to their signature tartness and how to use them best in your kitchen.