Plum Basics Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SELECTING,STORING,PREPARING
Prunus species,
Directions:
KINDS INCLUDE: Italian prune plums, greengage, Santa Rosa, President.
SEASON: June through September.
LOOK FOR: Plump fruit that yields to gentle pressure on the skin and
is well colored. Color varies from bright yellow green to reddish
purple to purplish black, depending on the variety. Avoid hard,
shriveled, or cracked fruit.
TO STORE: Refrigerate; use within 5 days.
TO PREPARE: Wash plums; cut into each center to remove the pit. Slice
or cut up the fruit for serving, with or without skin. Varieties vary
in tartness, and some need more sugar than others when cooked.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995
Source from luhu.jp
SEASON: June through September.
LOOK FOR: Plump fruit that yields to gentle pressure on the skin and
is well colored. Color varies from bright yellow green to reddish
purple to purplish black, depending on the variety. Avoid hard,
shriveled, or cracked fruit.
TO STORE: Refrigerate; use within 5 days.
TO PREPARE: Wash plums; cut into each center to remove the pit. Slice
or cut up the fruit for serving, with or without skin. Varieties vary
in tartness, and some need more sugar than others when cooked.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995
Source from luhu.jp