Italian Prune Plums
{small but powerfully sweet and tart}
Deep purple to almost black skinned, these sweet-tart varieties of the European plum, have dense yellowish flesh and are not overly juicy. For this reason, they take well to cooking, holding their shape when heated. Spices such as cinnamon, cloves, ginger and allspice accentuate the fruit’s inherent spicy character. Look for smooth-skinned, firm but not hard fruits that have no brown discoloration on the skin. The freshest fruit will exhibit a whitish cast on parts of the skin which protects the fruit from moisture when on the tree. User friendly, these slightly elliptical fruits are free stone which means that the small hard pit is easily and cleanly removed without losing any of the meat.
