Plums

Plums originated in Asia but were introduced to Western Europe by the Crusaders. They can be yellow, green, red or purple. Dried plums, or prunes, were used in a great deal of English cuisine before the raisin began to replace them in the seventeenth century. British plums are in season from July to September but imported varieties are available all year round.
Ideally plums should be left until ripe, but not overripe, when they turn soft and wrinkled. The matt, whitish ‘bloom’ on the fruit’s surface is easily rubbed off: the lack of this can be a sign of over-handling.
Preparation: When plums are ripe they are best muddled. Cut the fruit into quarters, remove the stone and peel each segment. Muddle the skinned flesh in the base of your shaker.
Unripe plums are best quartered, stoned and put through an electric juice extractor. The skin adds colour.