Fresh June Plums!
These small green plums pack a big punch of sweet and sour. This fruit is intentionally harvested early prior to fully ripening. The skin and flesh have a refreshing crisp texture. These can be eaten at all stages in the ripening process. When less ripe, these plums are firm with notes of pineapple. As the plum ripens, it becomes softer and juicier with hints of pineapple, mango and starfruit. June plums are rich in antioxidants and vitamins A, C, and K.
Ripening and Storage:
These are ready to eat as-is when you receive them. Store on the counter at room temperature for a few days. If not eating right away, store in the refrigerator.
June plums are most commonly eaten raw and often paired with a dash of salt or chili powder. They can also be sliced and served with hummus, cheeses, and dips, or finely chopped and mixed into sauces, salads, or spreads. June plums can also be mixed into soups, stews, vegetables, and slow-cooked meat dishes. These tart plums pair well with ginger, cayenne, turmeric, cinnamon, saffron, tomatoes, red peppers, onions, mushrooms, artichoke, yogurt, goat cheese, lamb, poultry, beef, and goat. Due to its tartness, these can be added to your favorite dishes in lieu of lemon or vinegar.