How To Freeze Italian Plums

How To Freeze Italian Plums
Edward R. Forte January 19, 2022

Plums

How To Freeze Italian Plums

Besides sharing the harvest with friends and family, the easiest way to deal with the extra fruit is to freeze ripe plums.It also allows you to set aside ripe plums to cook when you have more time or the weather is cooler and you are more willing to turn on a hot oven.It makes the most sense to freeze a lot all at once since you'll be spending the time preparing the fruit for the freezer.Lay the peeled and cut plums on baking sheets in a single layer.Freezing plums allows you to set them aside and turn them into jam or chutney when the weather has cooled down and you have time to mind the bubbling pot.If you find some plums that have been in there a bit longer, turn them into jam since the texture of the fruit doesn't matter. .

Learning to the Love the Italian Prune Plum – Heavy Table

There are only a few weeks every year (typically in September) when the little purple fruits known as Italian prune plums pop up in local supermarkets.That means that while they last, you can experience the deliciousness that is prune plum coffee cake.Their firmer texture holds up well, even when made into a jam or sauce, and their more concentrated but less sweet flavor means that they are a wonderful addition to baked goods like coffee cake or scones.The taste of the Italian prune plum also pairs well with stronger flavors like almond or cardamom.Simply pit as many pounds as you’d like to store, pack them in zip-seal bags, and freeze for up to a year.¼ tsp almond or cardamom extract (check out our recipe here).Preheat oven to 350° F; grease and flour nine-inch spring form pan. .

Can You Freeze Plums? [3 Must-Read Tips]

You can freeze plums in halves, wedges, slices or even in ready-made dishes such as crumble, compote or jam.To freeze raw plums, you must make sure that they are ripe, sweet, and juicy enough.Once firm, you can shift all the plums in a freezer storage bag and fill it to the top.In both processes, removing the extra air is essential to prevent freezer burn.The good thing with plums is that they can be turned into such a variety of dishes and condiments, all of which can be frozen in different ways.We’ve covered a couple of popular plum dishes that can be frozen with success.Plums dipped and stored in sugary syrups brings out a unique and delicious tart-sweet flavour.Making bulk stewed plums during the season can allow you to preserve them for quite a long time.To preserve them in syrup, you must rinse them well and peel the ripe plums first (optional).Once the mix is ready, you can pour them into freezer storage bags to the top and finally freeze them.Plum crumbles make the right dessert for any occasion, and they can be preserved frozen too.You can create bags of stoned fruits which can then be tipped into a baking tray and roasted with some sugar.Simply mix sugar, plums (and other fruits such as apricots and nectarines) with some spices.Frozen raw (whole) and prepared plums can be used for as long as 6 months without any loss in colour and texture.To make your frozen plum or slices last longer than 6 months, you can further pack them with syrup too.This way, you can cherish your favourite fruit and dishes made with it all year long.Using a raw or sliced plum, you can either just pick them out from the freezer and eat them if using them in a cooked dish or smoothie.To defrost stewed plums, you have to remove them from the freezer and let them thaw in the refrigerator.Plums contain a lot of water, and after it is frozen and then thawed, refreezing can be a risky option.From dessert toppings, cakes, cookies to smoothies and pickles, you can use your frozen plums as you like.You’ll be left with fruit that takes an age to defrost and that will contain an inedible stone. .

How To Make Dried Plums

While they might not look like much, they have a wonderful sweet-tart flavor that makes a snack we eat almost as fast as I can dry them.(And I don't care that the companies who make prunes got together a few years ago and decided to call them "dried plums.".While we know that dried plums are a good source of fiber, antioxidants, and contain psyllium for digestive health, among other things, there are current studies that show that eating dried plums daily can have an impact on bone health.Some people may think they look odd (my teenage daughter's friends all comment on how they look), but they are packed with flavor.Here are the easy steps to make dried plums (affiliate links included where appropriate):.Dry according to manufacturer's recommendations (I use an Excalibur dehydrator which I run at the maximum temperature of 145 degrees).Depending on the size of the plums, start checking them in 4 to 6 hours, turning trays as needed for even dehydrating.Though I personally have never dried plums in an oven, a reader let me know that she baked the halves at 180 degrees for 8 hours and they came out nice and chewy.You'll still need to test doneness, since larger sized plums may take more time, but it's a good starting point if you don't have a dehydrator!When fully dried (see tip below if you're unsure), pack the plums in glass jars or freezer baggies (using the straw trick to remove as much air as possible).I store my baggies in our cupboards and have never had a problem with them molding, probably because we really prefer them on the drier side.* Depending on the size of the plums, start checking them in 4 to 6 hours, turning trays as needed for even dehydrating.To dry in an oven: bake at 180 degrees for 8-9 hours OR until chewy with no moisture coming out of them (time will depend on the size and juiciness of your plums).Nutrition Serving: 1 dried plum | Calories: 23 kcal | Carbohydrates: 6.4 g | Fiber: 0.72 g | Sugar: 3.8 g Did you make this recipe?Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. .

Authentic Zwetschgenkuchen (German Plum Cake)

Variations exist throughout Germany where some versions are made with a shortcrust pastry versus a yeast dough, some have streusel and some do not, some are round and some are rectangular.While variations exist even within Augsburg, the original version is made with shortcrust pastry and without any streusel.The version we’re making today is my personal favorite and is typical of the area I’m from of Stuttgart in Baden-Württemberg.This type of Zwetschgenkuchen, as with the Augsburger style plum cake, is typically made on a Backblech (a baking sheet) versus in a springform, though many round versions exist as well.It’s amazing how much fruit one plum tree can produce, you don’t realize how much until you start picking!I’ve turned it into a family effort and our 4 and 6 year old kids have been helping me cut and de-seed the plums.This is the second batch of Zwetschgenkuchen I’ve made in the past two weeks and with as many plums as we still have left, I have a feeling it won’t be the last.It’s not overly sweet, has a touch of tartness to it, a small hint of cinnamon, and that luscious yeast dough.Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract.Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes.Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.However, if they’re overly ripe – meaning mushy – they’ll be even mushier on the finished baked product.Lay the plums close together in rows over the whole length of the dough on the sheet pan.Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture.Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.A tool that I use that’s really handy and works like a charm for sheet cakes and many other things is the OXO Multi-Purpose Scraper & Chopper.Authentic Zwetschgenkuchen (German Plum Cake) Kimberly Killebrew From the southern region of Swabia, this popular German plum cake features a delicious yeast crust and butter streusel topping!Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract.Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary.Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.Lay the plums close together in rows over the whole length of the dough on the sheet pan.Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden. .

Can i freeze italian plums?

In the cold months of winter, there's nothing we crave more than a bite of juicy fresh fruit.Use your frozen plums to make jam or preserves, add them into smoothies, or eat the wedges straight out of the freezer for a cool treat.Place your plum wedges on a baking sheet lined with plastic wrap or wax paper.At this point, you can remove them from the baking sheet and pack the slices together in a plastic freezer bag.To prevent freezer burn, ensure that the bag is sealed tightly with no air trapped inside.Bite into these whole frozen plums for an instantly refreshing burst of cool juice. .

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What Plums Are Red Inside

What Plums Are Red Inside.

Plums are delicious fruits that grow on trees and are classified in the genus Prunus.Plum fruits are a type of drupe because they have a stone in the middle that’s surrounded by soft, sweet or tart flesh.Mature plum fruits have a dusty-white waxy coating making them appear pale gray or bluish-green.Types of European plums are usually very sweet with juicier flesh and are used in baking or for making jams and jellies.Some types of plums have a red sour flavored-skin that surrounds sweet juicy yellow flesh.Plumcots, apriums, and pluots are all naturally developed fruits that combine varieties of plums and apricots.You will find out about the best plums for eating fresh and about the ones that are tastiest in cooked and baked food.These are extremely sweet plums that have dark burgundy to purple skin and juicy yellow-orange to amber flesh.This species of plum is delicious fresh and is often dried to create sweet prunes.Unlike many other varieties of plums, damsons are high in sugar with an astringent taste.Some popular cultivars are ‘Blue Violet,’ ‘Shropshire Prune,’ Common Damson,’ and ‘Frogmore.’.Depending on the greengage plum cultivar, the green skin can have hints of red blushing or yellow on it.Greengage plum trees blossom in spring, and the bumper crops are ready by late summer and early fall.This popular European variety is a clingstone plum, meaning that the skin clings to the pit.Myrobalan plums are small round fruits that look like red or yellow cherries.Biting into ‘Santa Rosa’ plums reveals a thin skin that covers plump, juicy flesh.Santa Rosa plums are suitable for many uses, including eating fresh or using in baked goods.The maroon skins on this plum variety tend to be firm and tough with a sour flavor.The common name blood plum refers to the deep red color of the skin and flesh.Cutting open the soft skin reveals sweet amber flesh and a stone in the middle.Their high sugar content means that these round fruits are excellent for making jellies, jams, and baked goods.Also, the soft flesh of the fruit means that it doesn’t travel well, so you will usually only find these plums sold in France.They are prized for their sweet taste, golden yellow flesh, and lack of tartness.The skin on these round plums is a dark purple color with hints of a blue dusty wax coating.Although the plum is juicy, it has a firm flesh, making this a popular variety to eat fresh.One of the benefits of growing friar plum fruit trees is that they have a long harvesting time.‘Black Beauty’ is another type of Japanese plum that has bright yellow flesh and dark, deep purple-red skin.These dark oval plums are medium to large size and are another popular variety for eating fresh.If the plums are still hard and unripe, you can put them in a paper bag at room temperature to speed up the ripening time.‘Black Beauty’ plums have an excellent balance of sweetness with only hints of tartness.The skin of these sweet plums is dark violet, and the waxy coating gives them a smoky appearance.Biting into these delicious stone fruits reveals a dark burgundy flesh that covers the large pit in the middle.Hints of tartness from the black skin combined with the sweetness of the beet-colored flesh make these plums a variety to look for.Compared to other dark-skinned plums, the ‘Black amber’ has firm flesh and distinct tartness to the taste.The round plums have a bluish appearance due to the waxy coating that covers most types of prunes.You can use this plum in cooking as its firm flesh and sweet-sour taste adds flavor and texture to many dishes.The drupe fruit has a long, oblong shape similar to a small pear.The French Prune Plume tree produces fruit that is ready for harvesting in late summer.This freestone plum variety has green-amber juicy flesh that turns a deep fuchsia color when cooked.These large plums have bluish-dark purple skins surrounding sweet flesh that is a light yellow color.

Is Plum Safe During First Trimester

Is Plum Safe During First Trimester.

While pregnant, you can eat plums as they are rich in iron, which is essential for making red blood cells.Vitamin C helps in the absorption of iron through the digestive system, thereby lowering the risk of anaemia.The rich fibre content in plums makes them very beneficial for the digestive system.The relatively high concentration of magnesium in plums can lower the risk of early contractions by playing a role in the relaxation of cervical muscles.Plums are rich in Vitamin A, which is known for its propensity to improve bone development and growth.Further, plums also contain potassium, Vitamin K, calcium, and phosphorus, all of which are essential for the maintenance of bone health.Eating plums can lower these effects due to the presence of vitamins, minerals, and antioxidants that work in tandem to support various body processes and increase energy levels.The daily amount depends on factors like gender, health status, age, and so on.Although plums are delicious and nutritious, they should not be consumed in excess as they can lead to certain side effects.However, if you are prone to conditions like kidney stones, you should strictly avoid eating plums.When you go shopping for red plums, it is best to choose those, which are brightly-coloured, fresh, average in size and juicy.You can store ripe plums in a plastic bag in a crisper drawer to extend its shelf life.Plums are a nutritious fruit, and you can include them in your pregnancy diet if you don’t have a kidney problem or any other health complication.

Plum Apple And Tomato Chutney

Plum Apple And Tomato Chutney.

Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey.They are one of our most abundant British fruits, so if you don’t have the luck to stumble on them growing wild, they can be a wonderful late summer bargain from the local market.My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel.It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch.If you like to make up hampers at Christmas, a jar of spicy plum chutney would be a lovely addition to someone’s gift.Look out for any with dark brown eggs round the stone from plum moths, and throw these away.Peel, core and chop the apples into 1 cm (half inch) pieces.Step two – Transfer all the fruit to a large stainless steel saucepan or heavy enamelled casserole dish.Don’t use a cast iron, copper or aluminium pan for making chutney.While your plum chutney cooks, warm some clean jam jars in the oven at 160°C/Gas mark 3.The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space.The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel.I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere.Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, don’t be disappointed.I’ve used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar.Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows.If you don’t have time to make the chutney, stone and freeze the plums.