Plums: the best recipes
Plums and plums can be used in many ways: You can process into desserts (Plum cake, puree, compote) or fill or refine roast with it. Not to mention the Schnapps, wines and liqueursmade from the different plums.
Plums: product knowledge
Plums have been experiencing a renaissance for several years and are being grown again increasingly. Already more than 2000 different types of plum were bredsince the Crusaders probably brought the first fruits to Europe. Incidentally, the plum family includes not only plums, but also yellow mirabelle plums and green renekloden.
It is not always easy to distinguish between the individual varieties, as the transitions are fluid: Plums are elongated, firm, and sweet and have no fruit seam. And the pulp is easy to remove from the stone – in contrast to reindeer, mirabelle plums and plums. Plums are rather round and soft and disintegrate quickly when cooked.
The fruits are of course all healthy, with their content Vitamins B, A and C.. They also provide us with potassium. Especially when dried, they stimulate digestion.
Plum, plum or squeeze?
The plum's little sisters are at the center of a kitchen dispute: are they now called plum, plum, plum or even squeeze? We clarify: Plum is the technical term and mainly used in southern Germany, but plum is also allowed according to Duden. Squeeze, on the other hand, is dialect, and our Austrian neighbors speak of plums – by the way, also when they mean plums.
Shopping tip: Make sure that the white, waxy protective film on the fruit is intact – a sign that the plums have been treated gently and will not go bad anytime soon. Even so, the fruits are Can only be kept for a few days in the refrigerator. Once harvested, they no longer ripen. So don't buy hard fruits! If you still have a lot of fruit left at the end of the plum season, we'll show you how you can easily boil down plums or freeze plums.