Plums – Yellow Flesh
One kg is approximately 10 plums.
Selection: When selecting plums, look for fruits that are slightly soft to the touch but not mushy. The skin should be smooth and free of blemishes, with a deep, vibrant color. Avoid plums with wrinkled skin or any signs of mold. A ripe plum will have a sweet fragrance
Preparation: Plums can be enjoyed fresh, dried, or used in various recipes. To prepare, wash the plums thoroughly. You can eat them whole, slice them for salads, or use them in baking. For drying, cut the plums in half, remove the pit, and place them in a dehydrator or oven at a low temperature until they are fully dried
Storage: Store ripe plums at room temperature if you plan to eat them within a day or two. For longer storage, place them in the refrigerator, where they can last up to a week. To freeze plums, slice them and lay them on a baking sheet to freeze individually before transferring them to an airtight container or freezer bag. This method prevents the slices from sticking together.
Benefits: Plums are rich in vitamins A and C, which support immune function and skin health. They also contain dietary fiber, which aids digestion, and antioxidants that help protect against cellular damage. Additionally, plums provide potassium, which is essential for heart health.
Taste: Plums have a sweet and slightly tart flavor, with juicy and firm flesh. The taste can vary depending on the variety, with some being sweeter and others more tart. The skin of the plum can also add a slight tanginess to the overall flavor.
$1.07 – $8.95
