Originally cultivated in China, the humble plum later traveled to Europe, where it became exceedingly popular. The first European settlers introduced the cultivated plum to the New World in the late 17th century (where plums were already growing wild along the East Coast).

Plums are now the second most cultivated fruit in the world, next to apples. They come in an amazing variety of colors: red, maroon, black, pink, yellow, orange, and even green. The flavor can vary as wildly as the color, ranging from very tart to heartbreakingly sweet.

Plums are related to other stone fruits (peaches, nectarines, apricots, cherries). California produces about 90 per cent of the American crop, including over 140 species. The most popular variety is the Santa Rosa, developed by the famed horticulturalist, Luther Burbank. (He is well-honored as a local hero in Santa Rosa, California.)

Nutritionally Speaking: Plums are a good source of potassium, vitamin C, and riboflavin. They are known for their strong diuretic properties, and make a great, energizing snack, low in sugar and calories.

Culinarily Speaking:
PURCHASING: Look for deep color with a slight yield to pressure, firm skin, and good fragrance. Don't buy if too soft or bruised.

STORING: Can be left out at room temperature if it's not too hot. Check on them frequently--they can ripen real fast. Ripe ones will keep for several days in the refrigerator without sacrificing texture or flavor. They freeze well--remove stones first, then cut in half and store in sealed plastic bags.

Plums are so delicious just as is, it is hard to find the incentive to cook them. However, when dried, they stew beautifully.