Going crazy with plums and five delicious recipes

While so much of the produce department seems headed toward more standardization and less variety, plums are a riot. Not only are there traditional varieties spanning the gamut of skin and flesh color – pale green to dark purple skin, pale gold to deep crimson flesh – but now there are the increasingly popular plum-apricot crosses, called Pluots or apriums, depending on the specifics of their heritage. Though this variety still isn’t enough to ensure quality, it certainly increases the chances.

How to choose: Plums should be slightly soft and fragrant. If there are white spots on the skin, don’t worry. Those are just naturally occurring yeasts that have collected there. Actually, it’s a good indicator that the fruit hasn’t been overhandled.

How to store: If they’re a little too firm, leave plums at room temperature for a day or two and they’ll continue to ripen. Once they’re fully ripe, refrigerate them.

How to prepare: Plums make terrific crisps -- chop them, sweeten them with a little sugar and toss with a little flour or cornstarch to thicken the juices. Put the plums in a baking dish and top with a crumbly mixture of ¼ cup butter, ½ cup flour and ¼ cup sugar that you’ve cut together in a bowl or in a food processor. Bake at 350 degrees until the fruit is melted and fragrant and the topping has browned and crisped.

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