European Plums (Italian, Brooks, stanley, etc)

In addition to the earlier ripening Green Gage plum, there are three other popular cultivars of European plums grown in the Pacific Northwest. The Italian or Empress plum, which is large and oblong shaped, is the common plum used for making prunes. Stanley plums are large, firm, and juicy, which makes them a great eating plum as well as ideal for canning as jam and jelly. Lastly, the more unique Damson plum is smaller and oblong and more tart than sweet, making it a good candidate for canning, cooking, and baking.

When & how to Harvest

These three varieties of European plums will usually start ripening in late August to early September. European plums range highly in color and can be purple, black, red, blue, yellow or green, so color may not be the best indicator of ripeness if you are not yet familiar with plum varieties. Ripe plums will have a slight give when pressed and will easily fall off their branches when twisted. That being said, the pull and twist method is the best way to pick plums without risking them falling and bruising. 

what do they taste like?

Italian plums are deeply sweet and slightly tart, making them ideal for turning into prunes. Stanley plums are sweet and great for snacking, but also work well in any cooking or baking application. Damson plums are more tart than the other two varieties, making them good in jams and jellies. 

How to Store

Plums have a powdery white bloom on their skin that protects them from insects, bacteria, and losing moisture too quickly. The bloom will fade as the plum becomes less fresh. That being said, if stored refrigerated in an airtight container, ripe plums can last up to a week. If you happen to pick any unripe fruit, you can ripen plums by leaving them on the counter or in a paper bag at room temperature. For longer storage, you can wash and remove the pit from your plums and freeze the plum halves in a single layer on a baking sheet before placing them in an airtight container to stay frozen for six months to a year. You can also can plums raw or hot with water, juice, or simple syrup. Lastly, plums can be dehydrated into prunes. 

Italian plums are deeply sweet and slightly tart, making them ideal for turning into prunes. Stanley plums are sweet and great for snacking, but also work well in any cooking or baking application. Damson plums are more tart than the other two varieties, making them good in jams and jellies. 

If you aren’t a fan of prunes, you can use fresh plums in a variety of baked goods, including cakes and galettes, and really anywhere you would use a peach or nectarine. For a more savory option, try plums in a german dumpling, plum chutney, or plum basil relish. 

Do you have extra and need help?

1. Talk to your neighbors! It’s a great way to meet them and you can share your abundance hyper locally!

2. Donate it through Portland Fruit Tree Project’s Fruit Fridge! Harvest and drop off at your convenience and we’ll get it all used up!

3. Can’t harvest it? Register for us to come harvest for you!
   
   

Looking to add berries or other plants to your landscape?

Heads up from our friends and sponsors, Portland Nursery! Great sale coming up from Aug. 29-9/18!

• All Trees 25% off – includes Fruit trees, Japanese Maples, Native trees, and anything stocked in the Tree section. Does not include conifers

• Small Fruits 25% off – includes anything stocked in the Small Fruit section – doesn’t include native fruits

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