Plums are so sweet and juicy you can eat them fresh, turn them into jam, or even ferment the juice into plum wine.
Country of Origin - UK/Spain/Argentina
Class - Minimum Class 2
During the chillier months when our English plums aren't in season, we get our plums from our friendly farmers overseas. The plums this Autumn are grown in the area of Extremadura in Spain (because they're extremad-elicious, probably) by a group of organic growers called Biosphera, led by the very capable Sr Casallo.
Paul and Sara Ward from Mole End Farm in Kent grow some of our plums during the UK season along with our apples and pears. They used to supply supermarkets until a few years ago but switched to box schemes such as Abel and Cole as they found too much of their fruit was being graded out for aesthetic purposes.
Plums can be eaten straight from the box with no more than a quick rinse. If you do prefer to take the skin off, wait until they are ripe and then use a sharp knife to peel away the outer layer in strips. Plums will last longer if you keep them in your fridge. Keep them in a well-aired container, or a paper bag.
Stuck for ideas? Click here for Plum recipes