When the fruits are ripe
Early varieties bear the first ripe fruit in July, with sunlight playing an important role in fruit ripening. The sun creates an intense blue color and promotes the formation of fructose. Since a tree is not exposed to the sun evenly from all sides, both ripe and unripe plums hang from the branches.
also read
- Storing plums - storage instructions and tips
- Read the raspberries carefully before processing
- Freezing mirabelle plums - this is how you preserve the yellow plums
Plums:
- easily yield to pressure when ripe
- taste best when the stem base shrinks
- are ready for harvest two weeks after turning blue
Store the harvest properly
Dark and cool conditions increase the shelf life of undamaged plums to three to four days. Put the fruits in a paper bag so that a damp environment does not form. You place these in the refrigerator, whereby the stone fruits should not crush each other. Wash the yield just before consumption so that the sensitive wax layer is not lost. This so-called scent film protects the fruit from drying out and is not harmful to health.
Make prunes
Dried fruits have a more intense aroma and can be kept for a few months. Wash and core the stone fruits and spread them on a baking sheet. The pulp dries in the oven at 50 degrees for the next six hours. Clamp a knife in the oven door so that the moisture can escape from the interior. Turn the fruit pieces occasionally.
Tips
The peel is annoying with jam. Peel the plums by scratching the outer skin crosswise and then placing them in hot water. The shell can be easily peeled off.
Freeze plums
Prunus fruits have a longer shelf life if you store them in the freezer. First remove the core and place the fruit halves side by side on a plate. Put this in the freezer for a few hours so that the pulp freezes. When you then put them in the freezer bag, the halves no longer freeze together and you can simply portion the fruit.
