Mystery Plum

Thursday, August 9, 2007

So I grabbed these instead of figs by accident this last Sunday at the Farmer's Market. I think they're plums. They're tiny little things, and the flesh grips the stone like it was about to get a vaccination shot. To anyone reading I ask: What are they, and does anyone have a recipe for them?

10 comments:

  1. Are they prune plums? Can't quite tell from the photo. If so, they are wonderful in clafoutis!

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  2. They look like pluots which just have hit the markets right now. A cross between plums and apricot (but still appear more plum like).

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  3. I dunno if they're pluots, unless they are REALLY young. I bought pluots from the same guy, but still...

    Maybe Italian plums? I've never seen one so I am taking a stab at this...

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  4. sugar plums, non? i dunno

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  5. I'd guess prunes. Only because of the shape and the tight stones. If I'm right, agreed on the clafoutis, and also delish for tarts.

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  6. Garrett, you and Lydia both nailed it. You've definitely got prune plums on your hands, and yes, they're also known as Italian or European plums. They come into season in the late summer. That could possibly be the French or Moyer variety. Here's a page with a quick description.

    And hello from Fresno County, home of many plums!

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  7. Yes, they are Italian prunes/plums(?). I've only eaten them out of hand and when ripe they are really sweet and tasty. I've seen cake and other baking recipes online calling for these prunes/plums, but have not tried it myself.
    Happy Experimenting!

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  8. A standard broad-spectrum antibiotic will clear up that clafoutis in no time. (Sorry, it just sounds like some ailment they'd treat at the free clinic.)

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  9. i'd suggest a cheesecake :DDDD ...haha or u could also try flaming them a bit with some booze and serving it with some really good vanilla ice cream !

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  10. OK, that's just weird. I am eating one of these French prune plums right now...DId you get them at the Citrus Heights market? That's where I bought mine. Very yummy...

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Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.
~Garrett

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