Among the earliest fruits to be cultivated, plums offer enormous variety, varying in colour from an almost-black to a pale yellow-green. They are high on carbohydrates, low in fat and calories and a great source of Vitamin C.

Tart and salty, plums stimulate the palate and digestive system. Sweeter varieties are used to make prunes. In France, they are more highly regarded, with pruneaux d?Agen the most prized of all and a frequent addition to many savory dishes, where they add a subtle, sweet taste. Plums work very well with mild Chinese spices as well.

Plums can either be peeled or left whole for cooking. The peel is generally sharper and tangier than the flesh. This deepens and intensifies the flavour of the dish. For a mellower flavour, they can be blanched by plunging in boiling water for a few moments, after which the peel slips off easily.

When buying plums, make sure that they are plump and well-coloured. If they yield to gentle pressure, they are ready to eat. However, you can buy plums that are fairly firm, and let them soften at home. But they will not increase in sweetness. Avoid shriveled skin, mushy spots, or breaks in the skin. To soften hard plums, place several in a loosely-closed paper bag and leave them at room temperature for a day or two; when softened, transfer to the refrigerator. Ripe plums can be refrigerated for up to two days. Plums are best eaten and are juiciest at room temperature, but make sure they are always washed before eating or cooking.

All plums freeze well, but the fruit can develop an almond-like taste if they are kept for too long with the stones in. So, the fruit should be stoned before freezing. Here are some different ways of using plums: Chop them with their skins on into a fruit salad to add a twang. Sliced plums add an amazing flavour when added to grilled or lightly saut?ed fish. Add plums, along with nuts to spoon over waffles and pancakes for a colourful and nutritious addition to breakfast.

plum and tomato soup

Ingredients: 1-2 tbs olive oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 450gm red plums, stoned; 450gm tomatoes, peeled, cored and deseeded; 75ml tomato juice; 600ml chicken stock; 1 bay leaf; 1 tsp of castor sugar; 2 red plums, peeled, stoned and diced; 1 tsp of cream per serving; 1 tbs parsley, finely chopped; salt and pepper to taste

Method: Heat oil and gently saut? the onion and garlic till soft. Add plums, tomatoes, tomato juice, stock, bay leaf, sugar, salt and pepper. Bring to boil, turn down the heat, and simmer gently for about 15 minutes. Leave to cool slightly, remove the bay leaf, and pur?e. Check seasoning and chill. Garnish with a dollop of cream, chopped raw plums and parsley.