Where Can I Buy Very Cherry Plums

Where Can I Buy Very Cherry Plums
Edward R. Forte January 17, 2022


Where Can I Buy Very Cherry Plums

This awesome piece of fruit ripens mid-summer and adds a new dimension to our winning cherry program.The Verry Cherry Plum is a proprietary variety developed and exclusively for us by a private breeder, Zaiger’s of Modesto, California. .

What are CherriYums (Cherry Plums)?

So with that in mind are you ready for another hybrid - this time the plum is meeting with the ever so lovely and popular cherry.Yes the marriage of cherry and plum has happened and their offspring is beginning to show up in clamsells containers nationwide.The particular one I am going to talk about today is the CherriYum (Cherry Plums) grown by Phillips Farms.It's a process that may take years and multiple generations may go by until a piece of fruit is grown that is of excellent quality.These particular cherry plums marketed as CherriYums were grown by Philips Farms in the heart of California's San Joaquin Valley.They have more than one different stone fruit variety that you won't believe - the Peacotums which equals (PEAch, ApriCOT, and PlUMS) is available during the month of August.You may also find the Verry Cherry Plum grown by the The Flavor Tree Fruit Company. .

Cherry Plums Information and Facts

Cherry plums contain high acidity when harvested young, contributing to a tart but refreshing sour flavor with green apple and lemon-like, fruity nuances.The plum’s flavor depends on the specific variety, and the fruits are commonly incorporated into preserves or combined with sweeteners for savory cooked preparations.In addition to sweet preparations, Cherry plums can be cooked into sauces and served with savory dishes, including roasted meats and vegetables.Cherry plums pair well with stone fruits such as apricots, peaches, and nectarines, nuts, including almonds, pecans, and pistachios, spices such as ginger, cardamom, cinnamon, and nutmeg, vanilla, chocolate, and meats such as pork, poultry, beef, and lamb.Once soft and ready to eat, the fruits can be kept for an additional 3 to 5 days, depending on the variety and maturity, when stored in the refrigerator’s crisper drawer.Cherry plum trees are highly favored in Europe for their ornamental foliage and flowers.The flowers begin to bloom in the late winter and early spring, showcasing pink and white hues, and remain on the tree for an extended period.Beyond the Cherry plum’s ornamental qualities, the fruits are traditionally consumed green and unripe in the Middle East, considered a delicacy when dipped in salt as a crunchy snack.The lamb stew is flavored with unripe Cherry plums, either tossed in whole or made into a tart sauce known as tkemali, and is one of the most popular dishes served in Georgia.The fruits thrive in temperate, cool climates, and over time, they were transported along trade routes and naturalized throughout Europe, the British Isles, and Eastern Asia.Today Cherry plums are grown in the Middle East and on a small scale throughout North America, Australia, Asia, and Europe. .

Very Cherry Plum Galette • A Crafty Composition

Although they are delicious raw and on their own, being a bakery-minded individual, I immediately thought of making a very cherry plum galette.This No-Fail Sour Cream Pie Crust by Elise Bauer is so delicious and flaky – a perfect companion to the tart cherry plum fruit.My Mom scooted a kitchen chair up to the counter and I climbed up, apron strings dangling, to ‘help’.There was a very special way to ‘fold’ in the PET milk and the rolled-out pie crust had to be pinched with your thumbs pressing towards your pointer finger, just so.One day, when I was much older, my Grandma told us the story about a friend who was visiting and was fascinated by her one-handled rolling pin.I find the easiest way is to cut through the fruit just to the right of the pit and again to the left.Finally, cut off the two slimmer wedges remaining on the fruit; again, just to the right and left of the pit.One pound (sold in a 1 lb clam shell) of Verry Cherry Plums will fill about eight Galette-ettes.Marinating the cherry plum slices in an orange liquor like Grand Marnier or Cointreau adds a really deep, rich flavor to the galettes.These Cherry Plum Galettes can be eaten two equally delicious ways.Warm them up and serve them with a scoop of vanilla or praline ice cream.Alternatively, top them with the homemade Honey Whipped Cream and Brittled Almonds.Well lovelies, I hope you enjoyed this post and discovering a brand new fruit.Verry Cherry Plums are quite yummy and their tartness is perfect when paired with a beautiful flaky pie crust and cream.The full printable recipe is just below, as well as a picture to pin (PINTEREST) and share.1 TBSP Course or Raw sugar for sprinkling over egg washed crust.1-2 tsps Brown sugar Instructions FILLING Cut each Verry Cherry Plum into about 6 slices, be careful of the pit.In a bowl, gently mix the cherry plum slices plus all the FILLING ingredients through the orange liquer.Let pre-made pie crust sit out for a bit so it can be unfolded without breaking ASSEMBLY OF GALETTES Find a bowl, lid or make a circle template that is 5.5" across.Cook on medium low heat until nicely browned and fragrant, stirring often.Mix with a hand mixer until you begin to see soft peaks forming.Watch closely, it can turn from stiff peaks to curdled cream within seconds.FINAL ASSEMBLY Add a dollop of whipped cream to the middle section of each cooled galette.Alternative is to serve cherry plum galette's warm with a scoop of vanilla ice cream.Can refrigerate finished Verry Cherry Plum Galettes for up to 48 hours.Notes Here is the link to the Sour Cream Pie Crust from Simply Recipes . .

Verry Cherry plums

Larger than a cherry but kind of in line with a beach plum.For comparison I took a picture of the pit versus some others I was saving to stratify. .



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.