Ah, the humble plum. From deep, dusky purples and vibrant reds to sunny yellows and even surprising greens, these stone fruits offer a spectrum of flavours, ranging from intensely sweet to delightfully tart. Finding that perfect plum – juicy, flavourful, and just the right texture – can elevate a simple snack, dessert, or even a savoury dish. But we’ve all been there: picking up a beautiful-looking plum only to find it disappointingly hard, mealy, or sour. Choosing well is key to unlocking their delicious potential. Fortunately, selecting prime plums isn’t guesswork; it involves engaging your senses and knowing what signs to look for.
Understanding the Basics: Variety Matters
Before you even touch a plum, it helps to know that there isn’t just *one* kind of plum. There are thousands of varieties grown worldwide, each with its own characteristics regarding size, shape, colour, and peak ripeness. Some common types you might encounter include the dark-skinned Black Amber or Friar plums, known for their sweetness, the classic reddish-purple Santa Rosa with its tart skin and sweet flesh, the small, oval, intensely flavoured Damson plums often used for jams, or the tiny, super-sweet yellow Mirabelle plums popular in Europe. Green Gage plums stay green even when ripe and are exceptionally sweet. Why does this matter? Because the ideal colour and feel for ripeness can differ significantly between these types. A deep purple might be perfect for one variety, while another might be best with a reddish blush over a yellow background. If you can, check the signage or ask the vendor what type of plum you’re looking at. This context is invaluable.
Engage Your Eyes: The Visual Clues
Your first interaction with potential plum candidates will be visual. Look beyond just the basic colour and examine the fruit more closely.
Colour Cues (Know Your Variety!)
Colour is often the most immediate indicator of ripeness, but it’s also the most variable depending on the plum type. Generally, you want to see rich, deep, and uniform colour *for that specific variety*. Avoid plums that show significant patches of green unless, of course, you’re specifically choosing a green variety like the Greengage. For purple or red plums, look for a vibrant, consistent hue across the surface. Lighter or pale patches might suggest the plum was picked too early and may not ripen properly or develop full flavour. Similarly, yellow plums should have a warm, golden tone, not a pale, greenish-yellow.
Skin Condition: Smoothness and Bloom
The skin of a plum tells a story. Look for plums with smooth, taut skin. It should appear plump and healthy. Minor blemishes or superficial scratches are usually okay, but avoid fruits with significant bruises, punctures, soft spots, or signs of mould. Broken skin is an invitation for spoilage. One very positive sign is a powdery, whitish-silver coating on the skin, often more noticeable on darker varieties. This is called the “bloom,” and it’s a naturally occurring yeast that protects the fruit from moisture loss and decay. A good amount of bloom indicates the plum hasn’t been overhandled and is likely quite fresh. Don’t mistake it for dust or residue; it’s a mark of quality. Conversely, wrinkled or shrivelled skin is a definite red flag, signalling dehydration and age – these plums are likely past their prime and may have a mealy texture.
The Gentle Touch: Feel for Ripeness
While looking is important, the feel of the plum is perhaps the most reliable indicator of its readiness to eat.
The Subtle Squeeze
Resist the urge to poke plums hard with your thumb! This damages the fruit for everyone. Instead, gently cradle the plum in your palm and apply very light pressure with your fingertips, particularly near the shoulder or the stem end. A ripe plum should yield slightly to this gentle pressure. It shouldn’t feel hard like a rock (unripe) or mushy and overly soft (overripe or bruised). Think of the give you’d expect from a ripe avocado or peach – a subtle softness that indicates the flesh inside is tender and juicy. If it feels firm, it likely needs a few more days to ripen at room temperature. If your fingers leave distinct indentations or it feels waterlogged, it’s probably past its best.
Verified Tip: The Bloom is Your Friend. That natural powdery coating, the bloom, is a fantastic sign. It indicates the plum is fresh and has been handled minimally since picking. Don’t wash it off until you’re ready to eat, as it helps protect the fruit.
Weighty Matters
Pick up a few plums of similar size. A ripe plum should feel relatively heavy for its size. This weightiness often correlates with high juice content, which is exactly what you want in a delicious plum. A plum that feels surprisingly light might be dry or mealy inside.
Follow Your Nose: The Aromatic Promise
Don’t underestimate the power of smell! Bring the plum gently towards your nose, especially near the stem area where the fragrance is often strongest. Ripe plums typically exude a sweet, fruity, and sometimes slightly floral aroma. The intensity can vary by variety, but there should be some pleasant scent. If a plum smells faintly sweet, it’s likely ripe or very close to it. If it has virtually no smell, it’s probably unripe and might lack flavour even if it softens. On the other hand, a strong fermented, vinegary, or mouldy smell is a clear sign that the plum is overripe and starting to spoil – definitely one to avoid.
Considering Context: Season and Source
Peak Season Shopping
Like most fruits, plums have a peak season. While import availability extends this window, plums generally taste best when bought during their natural growing season, which typically runs from late spring through early fall, depending on the climate and specific variety. Buying in season often means you’re getting fruit that hasn’t travelled excessively long distances and had a better chance to ripen naturally, resulting in superior flavour and texture.
Where You Buy
Consider your source. Farmers’ markets can be excellent places to find fresh, locally grown plums, often picked closer to peak ripeness. Vendors there are usually knowledgeable about their produce and can tell you about the specific varieties and their characteristics. However, supermarkets can also offer good quality plums; just apply the selection techniques discussed above diligently.
Bringing Them Home: Ripening and Storage
What if you find plums that look good but are still a bit firm? No problem. Plums are climacteric fruits, meaning they continue to ripen after being picked. To ripen firm plums, place them stem-side down in a single layer at room temperature, away from direct sunlight. Placing them in a loosely closed paper bag can speed up the process slightly, as it traps the natural ethylene gas the fruit produces. Check them daily by gently feeling for that slight yield to pressure. Avoid plastic bags, which trap too much moisture and can encourage mould.
Once your plums have reached the desired ripeness (that gentle give and sweet aroma), you can transfer them to the refrigerator. Chilling slows down the ripening process considerably, allowing you to keep them for an additional three to five days. Let them return to room temperature briefly before eating for the best flavour and texture.
Choosing the best plums transforms them from a potentially mediocre fruit into a truly delightful experience. By using your senses – looking closely at the colour and skin, gently feeling for the right amount of give and weight, and taking a moment to appreciate their aroma – you can consistently pick winners. Remember to consider the variety, and soon you’ll be confidently selecting perfectly ripe, juicy, and flavourful plums every time.
