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L ike the trees on which they grow that burst into snowballs of white blossoms each spring, plums are beautiful to behold. Their exteriors can be deep purple, dark red, inky blue or even pale yellow with interiors that run from crimson to rich amber. Their fine qualities were first recognized in China, where sweet-sour plums are mentioned in Shih Ching Book of Songs , one of the oldest Chinese texts, dating to approximately B. In the ancient Arab world present-day Iraq and Syria , plums were cultivated in vast orchards alongside apricots and cherries, and by the first century, Romans grew them as well.
The fruit enjoyed at these different places and junctures in history would not have all tasted the same: As a group, plums offer more diversity than other stone fruits, such as peaches, cherries or apricots.
In , a California plant breeder named Luther Burbank imported plum trees and created many new breeds. Among these was the Santa Rosa plum, a large, sweet, purple-red round fruit with golden flesh and rich perfume. The Santa Rosa, along with other Japanese plums, such as the Methley or the Shiro, has traveled far—today, these are among the most commonly grown types here in western Pennsylvania. Also in our region, a few hardy growers still cultivate Damson plums, descendants of the first wild plums to grow in Europe and brought to the United States by settlers.
These are small and intensely flavored plums, popular for making preserves and some types of brandy. The European plum, small, oval and purple, dries well and is most commonly used to make prunes. The local plum harvest starts in mid-July. Local plum growers Curt and Jennifer Kaelin, of Kaelin Farms in Wexford, supplied this recipe, which layers fruit spiced with ginger and cinnamon over a buttery pastry crust.
Cut in 1 stick chilled unsalted butter cut into half-inch pieces until the mixture resembles coarse meal. Add 2 tablespoons ice water and mix until moist clumps form add more water a teaspoon at a time if mixture is dry. Shape dough into disk; wrap in plastic and refrigerate 1 hour.
Preheat oven to degrees. Toss the plums with 4 tablespoons of sugar, one-half teaspoon ground ginger and one-quarter teaspoon ground cinnamon. Roll out dough on floured surface to make a inch circle. Transfer to rimmed baking sheet.
Sprinkle a mixture of 1 tablespoon of sugar and 1 tablespoon of flour over dough, leaving a 2-inch border. Arrange plums in concentric circles on dough leaving 2-inch border. Fold dough border toward center; beat 1 egg and use mixture to brush the border, and sprinkle with 1 tablespoon of sugar.
Bake about 45 minutes, or until fruit is soft and crust is golden. Stir one-quarter cup of apricot preserves in a saucepan over low heat until melted. Cool tart 1 hour on baking sheet; transfer to plate, serve at room temperature.
The pluot is a hybrid fruit—about three-quarters plum and one-quarter apricot—that combines the color and flavor of plums with the sweetness and texture of apricots. When ripe, pluots are lusciously full-flavored and delightfully void of the sour quality that plums can often possess. Look for pluots from mid-July through late summer in well-stocked produce sections and use them as you would plums. For a fascinating look at the history and background of the pluot, check out The Perfect Fruit: The best source for locally grown plums is farmers markets: Balsinger Road, Apollo, Armstrong County.
When ripe, plums will keep an extra few days in the refrigerator. Cut toward the center of the fruit using a small knife and remove the flesh from the pit in wedges. Choose plums that are plump with a good color and aroma and that give to gentle pressure: If the fruit is rock-hard, it will never ripen properly. Avoid plums that have cuts in the skin or soft spots with discoloration.
Plum Good From rich purple to pale green, this sweet and juicy stone fruit is a seasonal treasure. By Kate Chynoweth, Food Editor.
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