Plums are best purchased in season during August and September. The colour of the skin is not a sign of ripeness but indicates the variety. A ripe plum gives way under slight pressure.
Plums ripen best at room temperature. Storing in a paper bag for one or two days will speed up the ripening process. Once ripe they will last longer if stored in the fridge.
Cut plumbs in half, remove the stone and freeze in a sealed, labelled bag. When thawing, plums will lose a lot of juice. For use in baking following freezing, sprinkle them with ground almonds to absorb this juice.
up to 6 months
Plums are great in baking and cooking. If there’s a few lying around at the weekend, they’re amazing caramelised on french toast.