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Plums - Blood (Not Available)

Plums have been cultivated for at least the last 2,000 years, and have a sweet, juicy yellow-orange flesh. They are great when eaten fresh, or added to a fruit salad or fruit pie. They are also delicious when stewed, grilled, baked or sautéed.

How do we make sure we provide top quality plums?

There are several quality indicators we use to select top quality plums: firstly, we make sure the plum is firm but yields to gentle pressure (this indicates ripeness and sweetness; if they’re too hard, the plums will be bitter and if they’re too soft, the plums will taste rotten). Secondly we make sure the surface of the plum is in order: it must have no breaks or blemishes (an indication of poor handling by the grower or transporter), no soft spots or brown discolourations (both signs of age). Thirdly, we check the colour of the skin: it should be bright and vibrant, not green (immature) or dull (overmature). Finally, the plums should have a slight aroma, which guarantees ripeness and flavour.

Where do we source our plums?

Plums are a temperate zone crop, which require a cold winter, good rainfall during spring and a hot, relatively dry summer. We source most of our plums locally from around the Bacchus Marsh area. If local supply is short, we source our plums from the Goulburn Valley or Mid-Muray regions of Victoria, or from New South Wales (the Central Tablelands, Murrumbidgee, Central Tablelands or Griffith areas) or from South Australia (the Riverland or the Adelaide Hills regions).

What is the best way to keep plums?

Plums store best in the fridge (optimal storage conditions are at 0°C and 90%-100% relative humidity). They are best ripened at room temperature. Once ripe, they should be eaten quickly (ripe plums are highly perishable), or they can be refrigerated for a short period of time. 

Plum nutritional information

Plums contain some vitamins C and E, both of which are antioxidants and so aid the body in protection from degenerative disease. They are also a good source of potassium and dietary fibre, and provide some calcium, phosphorous, riboflavin and niacin.

Plums seasonal information

The plum season starts in about December and continues until about February.

Plum serving tips and suggestions

Plums can be eaten fresh, made into jam, or dried out to make a prune.

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Plums - Blood (Not Available)

$0.00 Not Available

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