Plum

Plum

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From
Encyclopedia of Food and Cookery

A round stone fruit that comes in an abundance of colours, shapes and sizes throughout summer and the early part of autumn. There are large, red-skinned, yellow-fleshed varieties; deep crimson blood plums; small, oval, purplish angelinas; large prune plums; and sweet greengage plums.

Some varieties of plum are best eaten raw, or combined with other stone fruits, sprinkled with caster (superfine) sugar and lemon juice and a little brandy and chilled. Others are equally good cooked, or made into a fruit tart; choose the least juicy varieties for a tart.

Pickled plums make a good accompaniment to cold meats, or to a simple meat loaf.

Ingredients

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see method for ingredients

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