There’s nothing better than a juicy, sweet plum on a warm day, but have you ever wondered which plums are considered the sweetest? At E. Armata Inc., we offer Vermont produce delivery to ensure our customers receive the highest quality fruits and vegetables all year round, including different plum varieties! Continue reading to discover more about the different plum varieties.
Plums are a variety of stone fruit that grows on trees and can be red, green, purple, or yellow. All plums have smooth, edible skin and sweet flesh surrounding a pit. This stone fruit grows worldwide and can be enjoyed raw as a sweet snack or used in baked goods or savory dishes. It is a commonly held belief that the darker the plum, the sweeter it will be.
From the prevalent varieties you see at your local grocery store to the hard-to-find varieties available for Vermont produce delivery, plums come in a range of flavors and colors. Here are some of the different types of plums:
- Black Ruby – Black ruby plum ripens earlier than other plums and is a dark and sweet variety.
- Elephant Heart – This Japanese variety is commonly found in grocery stores and has red flesh and reddish-purple skin. When ripe, the flesh is sweet, soft, and juicy.
- Black Beauty – Fresh black beauty plums often taste sweet but can be flavorless if picked too early.
- Greengage – Greengage plums are a European variety that features green flesh and skin. Greengage plums are some of the sweetest plums available and are one of the only varieties that have green skin at the point of ripening.
- Mirabelle – Mirabelle plums are native to France. Also known as cherry plums, these yellow plums are sweet and often turned into jams and jellies.
When it comes to sweetness, Mirabelle plums are tough to beat! Mirabelle plums are available for Vermont produce delivery and can be used for making jams, pies, and jellies.
Contact Us
Plums are delicious and tart fruits that many love to order for Vermont produce delivery. To learn more about the different types of plums available for ordering, be sure to contact E. Armata Inc. today!
FAQs
Greengage plums are some of the sweetest plums available and are one of the only varieties that have green skin at the point of ripening.
What kind of plums are the sweetest? ›
Mirabelle plums are the sweetest of all plum varieties. The small fruit with a slight reddish blush is popular for making eau-de-vie in France. Red plum varieties have bright red skin. Some, like the Santa Rosa, have amber flesh, while others, like Simcas, have bright red flesh that matches the skins.
How to tell if a plum is sweet? ›
A ripe plum will be very sweet, flavorful, and juicy. A less ripe plum will have no sweetness. Feel and texture: Ripe plums are soft and “give” when pressed. An overripe plum will be very soft and squishy (and splat on the ground).
What plums are sweeter black or red? ›
Red plums have sweet, juicy flesh with slightly tart skins, while black plums have a more sour taste with sweet skin. If you prefer sweet fruit, red plums should be your go-to choice. While if you like a slight tartness, black plums will do just fine!
What is the best dessert plum tree? ›
Opal Plum Tree - Superbly flavoured red dessert plum. Merryweather Damson Tree - The largest damson variety, great for cooking & jams. Old Greengage Plum Tree - Considered to have the best flavour of any plum or gage.
Should plums be refrigerated? ›
Whole plums should be stored at room temperature until ripened. Once ripe, the plums can be kept whole in a bowl in the refrigerator and covered with Glad® Press n' Seal wrap. Or, to store cut plums, remove pits and cut fruit into chunks or wedges of desired size.
What part of a plum can you not eat? ›
Be careful not to eat the pit. The skin of the plum is safe to eat and provides a sharper flavor than the flesh.
Do plums get sweeter over time? ›
Unlike bananas and peaches, plums do not become noticeably sweeter as they ripen, only softer. When shopping for plums, look for fruit that feels heavy in your hand and has a slight give. Soft plums are already past their prime. Don't miss our plum recipes worth savoring!
What to avoid when buying plums? ›
Check the Color: Flavor-packed plums boast a deep, rich, consistent color. Shades of green suggest it was picked too soon, while dark spots are telltale signs of spoilage. Feel the Weight: The high water content in fresh plums makes them seem a touch too heavy for their size.
How do you make plums sweeter? ›
Salting your plums emphasizes the sweetness in their dark, floral profile — and it's also a quick way to rescue less-than-stellar quality plums that might be under-ripe or past their prime.
If you store your unripe plums at room temperature (away from sunlight and heat sources so they don't spoil), they should ripen fully in about four days, depending on how firm they were when you got them. You can speed up the process by storing the plums in a paper bag on the counter.
Are cherry plums sweet or sour? ›
Wild plums, sand cherries, and cherry plums have the distinct plum characteristics of sour skins, sweet flesh that sticks tightly to the pit, and pits that are flatter than they are round.
Are all types of plums edible? ›
Have you ever noticed a gloriously plump, dusty purple fruit, resembling a shop-bought plum, hanging from a tree? Chances are it was probably a delicious wild plum! Wild plums are common in the UK and as all members of the plum family are edible, they are a great fruit for new or nervous foragers to gather and eat!
Are green plums sweet or sour? ›
Plums are sweet and sour. Some varieties like green plum can be very tart, while others are mostly sweet and pleasant to eat directly as fruit. Lizi is a popular plum fruit in China during the summer season. The small, dark-colored fruit has a great balance of sweetness and tartness, plus extra juicy flesh.
Are yellow plums sweeter? ›
These can be hard to distinguish from black plums as the skin colors can be similar depending on the specific variety and stage of ripeness. However, the flesh is yellow (not red). These tend to be more sour-sweet than black plums, making them more common in soups and stews than desserts.
