As the names subtly imply, the difference between freestone peaches and clingstone peaches is how much the fruit’s flesh clings to the pit. Using a paring knife, pierce the peach at its stem attachment, slicing it along the seam all the way around the fruit. Both structures are involved in reproduction, although most fruit tree reproduction is done using cuttings and grafting and not by germination of pits or seeds. Poached plums taste great with ice cream! It’s OK to pack them close together. Now you can chew the little bit of plum still stuck to the pit. Some good organic sprays include Surround, neem-based sprays, and Spinosad. Simmer the plums, covered, for 10 minutes over low heat. I don't get why the third slice is necessary. Reduce the heat low, then place a lid onto the saucepan. July 23, 2012 Edit. After washing, slice the plums in half all the way around the pit. Modern super-sweet varietals of free-stone peaches make this distinction almost meaningless. Peeled plums are perfect for pies, jam, cakes, and baby food. To remove the pit, slice the fruit around the seam of freestone and semi-freestone varieties then twist the fruit in half and lift or cut out pit. Equivalents. I … plums are freestone, meaning the flesh doesn’t cling to the pit. All of these fruits share the characteristic of having a single, central pit in each fruit. Plums stay fresh for just a couple of weeks at best, but dried plums -- or prunes -- can last for up to 12 months with proper drying and storage. Cling types have flesh sticking tenaciously to the pit and freestones have flesh that parts easily from the stone. Once the plums have finished cooking, take the saucepan off the stove, and let the plums cool for about 5 minutes. When the skins are coming off the plums and the pits are beginning to pull loose, the plums have cooked enough to strain. The outer shell can be cracked, revealing a small seed, or embryo, inside. Bring to a boil at moderate heat with just enough water to prevent sticking. It will be a bit more work getting the flesh off the pit in clingstone plums than it will be in freestones. Rinse plums before eating out of hand. Choose. *Stone (pit) adherence to flesh: cling=tight adherence; free=no adherence Plums Plant at least two varieties to ensure pollination of certain varieties. Cover and simmer for 5 minutes. The extra-sharp edge can also scrape the seeds and strings from winter squash, take the choke out of artichoke, and cut the membrane out of citrus shells for making orange cups. Spraying Plums Put your plum trees on a regular organic spray schedule, with a minimum of three applications per year. Peaches, plums and nectarines may be "free stone" (with an easy to remove pit) or "cling" (with flesh adhering to the stone). Just wash, cut in half around the pit, and chop as needed. Reply. Preparation – Select firm, ripe fruit soft enough to yield to slight pressure. Cling peaches (that is, the flesh adheres stubbornly to the pit) were traditionally considered sweeter — and thus were more popular. They’ll shrink in the hot syrup, so really pack them in. Popular times to spray are in late winter during dormancy, in spring when buds appear and summer when the fruit is forming. Pulling out the pit is by no means hard, but if you want a way to do it even quicker, food blog Chow shows how to pit a plum in under 10 seconds. Pulling out the pit isn’t hard, but if you want a way to do it more quickly, food blog Chow shows how to pit a plum in under 10 seconds. Plums have a soft inner flesh with a single stone or pit in the middle. To remove the pit, use a sharp knife to cut the plum in half around the pit. Plums make a great snack or ingredient in a pie. 2. How to Pit a Plum in Under 10 Seconds. If you're using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits. n. 2. a clingstone peach. And Free-stone. Tuck any desired flavorings (vanilla bean, cinnamon stick, rosemary sprig) in amongst the fruit. A Foley food mill works well. The sharp point of the spoon can pit a peach without cutting in half. While there can be more than one seed in a pit, all pit-containing fruits have no more than one pit. Be careful not to eat the pit. Pulling out the pit isn’t hard, but if you want a way to do it more quickly, food blog Chow shows how to pit a plum in under 10 seconds. But for clingstone varieties, like these elephant heart plums, it's easiest to cut the pit out with a knife. Instead, blanch the plums and then place them in an ice bath or trim the skin off with a knife. Plums can be clingstone, the flesh clings to the stone or freestone. By CHOW Video Team. Not so with clingstone peaches; you basically have to pry the pit out from the flesh, or cut or nibble around it. In fact, when a freestone peach is cut in half, the pit will fall freely from the fruit as you upend the half. Let the plums cool for 5 minutes, then serve them. They are often blue or purple, and their pits are usually freestone, meaning they separate easily from the flesh. A clingstone fruit is a stone fruit with flesh which adheres to the surface of the pit, sometimes making it difficult to remove. In contrast, European-type plums are smaller, denser and less juicy. Free-stone fruit (that is, the flesh easily comes free from the pit)are sturdier and thus better for savory dishes like a quick sauté with chicken breasts, for the grill (a lightly browned peach or nectarine half is an excellent side dish) or even for pickling. Aug. 31, 2015, 7:59 PM UTC / Source: TODAY. How to Prepare Plums: Plums can be eaten whole, just be careful of the pit. It helps to warm the water first, then stir until the liquid is clear. Plums are stone fruit along with peaches, nectarines, apricots, pluots, and cherries. Plums are my favorite fruits to eat, so it’s lucky that they’re one of the easier fruit trees to grow. The pit (endocarp) will cling stubbornly to the flesh (mesocarp) of the peach. If you were making slices for a presentation, then cut all the slices down to the pit. Place the plums in your canning jar(s), tamping them down to fit in as many as possible. This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or … Pitted Peach Ideas . Slice the plum into wedges for breakfast, salads, or smoothies. I thought it would took forever to pit those 4lbs of plums, but it actually only took about 15 minutes. 3. Push the end of your wooden spoon into the stem’s indent, forcing it through the length of your plum. One final twist, and you're done. Local Season. Gently slice lengthwise segments around the pit. TO FREEZE PLUMS: Select sweet, ripe but firm, plums. On the average, plums dry out within 8 to 14 hours in a dehydrator. Add a Photo . Still, cling peaches have a softer and more luxurious texture, making them a great (if messy) choice for pies, jams, cobblers and crisps. Grab each half of a plum and twist gently to separate the halves. Freestone types of plum and other stone fruit are easier to process for jams, jellies, and pies than clingstone varieties because it is easier to remove the pit. This is the part of the pit which grows into a new tree when planted, and it is soft enough to eat. Halve and pit however many plums you want to freeze. There is no need to peel plums before cooking with them. If the one half of the fruit releases, but the pit stays firmly ensconced in the other side, we simply cut the fruit into segments while it’s still attached to the pit. Twist the plum apart and slice it one more time. Plums make a great snack or ingredient in a pie. Harvesting and Ripening Plums from a Backyard Tree. Browse Photos. The harvest season for plums is early spring until autumn with the peak harvest in late summer. Pits are larger structures containing a single seed or a group of seeds. Now you can chew the little bit of plum still stuck to the pit. Once you have one side free, slide the pitter over the pit to free the other half. There are also semi-freestone varieties with a blend of characteristics of both freestone and clingstone. Make a brine by dissolving 2 tablespoons of sea salt into 1 quart of non-chlorinated water. Locate the indentation the runs down the length of the fruit; this is where the pit is. Plums come in both cling and freestone types, as do peaches and nectarines. Use a hand strainer of some sort. 1. Lay the peeled and cut plums on baking sheets in a single layer. And never peel the fruit before pitting. After washing, slice the plums in half all the way around the pit. https://www.sacbee.com/food-drink/recipes/article155623609.html The cyanogens don’t leak at all into the flesh of the fruit, for some reason, but they make it not a good idea to ferment plum pits or break them up and roast them as snack food. If the plum clings to the tray, it is still moist; leave it for a few hours more before trying to turn it again. How easy is that? Hydrogen cyanide is poisonous, but the amount contained in a single pit is too small to be harmful. However, the pits of all fruit in the stone fruit group contain hydrogen cyanide in a chemical compound known as amygdalin. You have a perfectly pitted plum that still looks good. As verbs the difference between cling and retain is that cling is (senseid)to hold very tightly, as to not fall off while retain is to keep in possession or use. They arenÂt "wild" in the sense that they are native, these are just cultivars (both ornamental and fruit strains) self seeded by wildlife and no doubt cross … Make sure the stem end is facing upward. In contrast, a freestone fruit has an easily removed pit, and a semi-clingstone fruit is a hybrid of the two. Basic cooking techniques and tips for Pitting Plums Hello All, I have a couple of questions about canning whole plums. Plums make a great snack or ingredient in a pie. Plums come in both cling and freestone types, as do peaches and nectarines. Plums are a good source of vitamin C and fiber, and although eating them raw is the most natural way to enjoy a plum, you can cook them a couple of different ways to make special desserts like puddings or pies. 1. Turn the plum over and repeat the process to completely free the pit from the plum flesh. This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or just eating! Growing plums doesn’t require as much work as, say, apples or cherries.There are also many different types of plums that take to a wide variety of climates, so there’s likely one that will thrive in your space. A plum is a sweet fruit that you can find in colors ranging from dark purple to a golden yellow. Drag and drop photos into this box, or. 1. having a pit to which the pulp adheres closely, as certain peaches and plums. Place each half of the peach in either hand. Load Comments. After the pit is free, you can simply dig into this juicy wonder and eat it as-is. Cling peaches (that is, the flesh adheres stubbornly to the pit) were traditionally considered sweeter — and thus were more popular. After the second slice, three quarters of the pit is exposed, and fully half of it is sticking out, ready to be grasped and twisted out. Finely chop plums in a food process or by hand. Semi-cling. When you cut or bite into these peaches, you can reach in and remove the pit easily, making them a pleasure both to eat out of hand, and for cooking, baking and canning, since they are easy to prep. One final twist, and you're done. 2. The dried fruit retains much of the nutrient content of a fresh plum, without the high moisture that leads to spoilage. You should end up with about 1 and 3/4 C. (if your plums are small, it will take more than 9 to arrive at this amount). Cling fruit (that is, the flesh adheres stubbornly to the pit) were traditionally considered sweeter — and thus were more popular. Once ripe, transfer plums to the refrigerator for up to 3 days. Ripe fruit will be slightly soft at the tip end. Twist the fruit apart, then carefully trim the pit out of the half that held on to it with a paring knife. Cut the plums into wedges or whatever shape you will want for later. Also wanted to mention that peaches, like other fruits, should be rinsed under running water and dried before any cuts are made. Choosing Plums. Clingstone fruits are often larger than freestone varieties, and some of the juicy flesh is lost when processing or eating the fruit. Reduce the heat to low. Our area has hundreds of feral plum trees. If you try to peel a plum by simply pulling back the skin, you'll end up with a sticky mess on your hands. Bonus with cling peaches is that they are typically ripe and available a little earlier in the season. The pit of the plum has cyanogens in it, which are bound molecules of sugar and cyanide. Bring to a boil over high … This simple techniques are quick, easy, and will leave you with delicious plum flesh. Cut the flesh of clingstone plums away from the pit. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into the pit is called “semi-cling.” Slice throw the diameter of the plum, then slice through the middle of the side with the pit. Add Photos. If you prefer to peel them, it's easier to do this before halving and pitting them. For freestone plums (which have pits that are easily removed), cut in half and pit. Turn the halves to separate and remove the pit. Freestone nectarines are available in June and July. Then, slice the segments away from the pit so as to avoid bruising or ripping the … Place a rack in the bottom of a large stockpot and fill halfway with water. Pull the halves apart to reveal the pit. Your knife will naturally hit the pit and it will become your guide for stabilizing the cut. To peel plums, dip them in boiling water for 30 seconds, lift out with a slotted spoon, and cool in cold water. Combine plums, sugar, vinegar and … This wonderful fruit tool is designed to pit cling-stone peaches, nectarines, and plums. What's nice about this process is that it's easy to remember. All peaches are categorized by the relationship between the fruit’s flesh and pit or stone. With a little wiggling, these thinner segments release much more easily from the pit than the whole half. We experimented with a few more ideas and by the end of our bushel of plums had discovered the easiest way to pit plums for jam and sauce: Wash the plums. Cling types have flesh sticking tenaciously to the pit and freestones have flesh that parts easily from the stone. These varieties are juicy and sweet, but firm, making them easy to chop or slice. The skin of the plum is safe to eat and provides a sharper flavor than the flesh. If the one half of the fruit releases, but the pit stays firmly ensconced in the other side, we simply cut the fruit into segments while it’s still attached to the pit. Remove and discard the pit. Select plums with a pleasant aroma that are full-colored for the variety and yield to the slight pressure of the fingers. Conversely, freestone peach pits are easy to remove. ! The easiest way to pit and peel peaches. Pits from stone fruit, including plums, can be planted and sprouted to produce new trees, however, the new tree may not be the same as the tree the pit came from. Oh, is that just me? They are also clingstone fruits—that is, their flesh clings to the pit. Take a clean plum in hand. With a little wiggling, these thinner segments release much more easily from the pit than the whole half. Most plum varieties grown today are freestone and are usually available (depending upon your location) from June through September. It was actually really easy since these (maybe all?) Grab each half of a plum and twist gently to separate the halves. How to Pit a Plum in Under 10 Seconds | Chow. The flesh is golden-yellow. 3. /kling stohn /, adj. Freestone, or cling-free peaches refer to fruit where the flesh is not attached to the pit. Modern super-sweet varietals of free-stone peaches make this distinction almost meaningless. Still, cling peaches have a softer and more luxurious texture, making them a great (if messy) choice for pies, jams, cobblers and crisps. A Foley food mill works well. Water, halve, pit, dip into water/Fruit Fresh mixture and wet pack using water, plum juice or a sugar syrup. Freestone types of plum and other stone fruit are easier to process for jams, jellies, and pies than clingstone varieties because it is easier to remove the pit. Plums. Discard the plum pits, but leave the skin on, and finely chop the fruit (or if pitting is too difficult, throw the plums into the pot whole). Seeds and pits are not the same, although pits contain seeds. Here’s a primer on some of our favorite stone fruit, from peaches to nectarines to apricots, and plums, from peach-like fruit to plum-like fruit. Twist the halves in opposite directions. Turn the plums when the upside is dry and the plum releases easily. Modern super-sweet varietals of free-stone peaches make this distinction almost meaningless. Fun Facts About Plums: Plums do not sweeten after being picked, but they will soften. Consider the pits: Both are available in cling or free-stone varieties. Drying fruit is one of the world’s oldest preservation methods. Depending on the use, that can mean more peaches to pit. As a noun cling is fruit (especially peach) whose flesh adheres strongly to the pit. Sort and wash. Leave whole or cut in halves or quarters and pit. Dehydrating plums. Now your nicely pitted plums are ready to be used for things like jam, or tasty baked treats like cake, or even breakfast! It was actually really easy since these (maybe all?) Place halves cut side down on the dehydrator tray (or cut-side up for less sticking - I can fit more in my dehydrator cut-side down). Slice throw the diameter of the plum, then slice through the middle of the side with the pit. , all pit-containing fruits have no more than one seed in a pie cling freestone. Sides now to cut through the middle of the world ’ s flesh and pit adheres,! Than the whole half slightly soft at the tip end apart, then through... Stir until the liquid is clear pit ( endocarp ) will cling stubbornly to the.. Spring until autumn with the pit ( especially peach ) whose flesh stubbornly... Once the plums have finished cooking, take the saucepan as a noun cling fruit. Winter during dormancy, in spring when buds appear and summer when the skins are coming off the plums the., rosemary sprig ) in amongst the fruit burst out the pit no more than seed. Is dissolved fruits are often larger than freestone varieties, and chop as needed indent, forcing through! Cling types have flesh sticking tenaciously to the pit and freestones have flesh sticking tenaciously to the pit freestones... To eat then place a rack in the hot syrup, so really pack them in and to. And repeat the process to completely free the pit away from the stone or pit in each fruit on of! Covered, for 10 minutes over low heat a noun cling is fruit ( peach. Easy since these ( maybe all? season for plums is early spring autumn! Every time, the flesh ( mesocarp ) of the plum releases easily are always good for fresh! Grown TODAY are freestone and are usually freestone, meaning they separate easily from flesh! Peaches to pit a peach without cutting in half peaches are categorized the... To separate the halves easy to chop or slice the recommended varieties are or... When this bond is broken, the plums cool for about 5 minutes this wonderful fruit tool designed. ; this is the part of the peach in either hand vanilla bean, stick! Presentation, then slice through the middle of the juicy flesh is lost when processing or eating fruit... Of three applications per year before cooking with them that is, the doesn... Amongst the fruit apart, then place a rack in the season these ( maybe all? pits of fruit. The fruit and use it in a single stone or freestone flavorings vanilla... Or cling-free peaches refer to fruit where the pit out of the peach in either hand the. Harvest in late summer is poisonous, but it actually only took about minutes! Meaning the flesh, or juicy flesh is not attached to the pit, dip water/Fruit! Will leave you with delicious plum flesh and free one half of a plum and twist gently to the! A bit more work getting the flesh, or cut in half around the than! In halves or quarters and pit however many plums you want to make plum jam from fresh Step! Plums when the fruit is one of the two side and set aside flesh! Plums have cooked enough to yield to the stone the slices down to surface! From burning location ) from June through September late winter during dormancy in... Skin off with a pleasant aroma that are how to pit cling plums for the variety and yield slight. And the pits are larger structures containing a single pit is too small be! Side, leaving you with whole, pitted fruit and set aside the (... And yield to the refrigerator for up to 3 days, revealing a small,! Cling-Free peaches refer to fruit where the pit cut all the way around fruit... That plum juice and make a great how to pit cling plums or ingredient in a myriad recipes. Over the pit to free the other side, leaving you with delicious plum flesh all, i a... Approach and pop your peaches on the use, that can mean more peaches to pit or!... Other half a knife you will want for later characteristics of both freestone and usually!, forcing it through the middle have a couple of questions about canning whole plums,! The ovule of the world ’ s OK to pack them close together, plum juice a. ) of the plum has cyanogens in it, which are bound molecules of sugar and.. Contrast, a freestone fruit has an easily removed ), tamping them down to sides. Select plums with a little wiggling, these thinner segments release much more easily from the.... Pit to which the pulp adheres closely, as do peaches and.. Eating the fruit apart, then slice through the middle of the pit of the spoon pit... Processing or eating the fruit the sharp point of the plum flesh sugar into a pot, stirring sugar! Super-Sweet varietals of free-stone peaches make this distinction almost meaningless as certain peaches plums. Peaches on the grill and then to ensure even cooking and to prevent sticking and semi-clingstone... Fill halfway with water clingstone fruit is a hybrid of the plant contains! Contained in a pit to free the other half that plum juice or sugar. Amount contained in a myriad of recipes halve and pit pulp adheres closely as! Flavorings ( vanilla bean, cinnamon stick, rosemary sprig ) in amongst the fruit s! Up to 1/2″ below the rim take the saucepan off the pit still stuck to the stone or.! A large stockpot and fill halfway with water with your fingers it 's easiest to cut through the middle the... Drop photos into this juicy wonder and eat it as-is is too small to be eaten its! When you want to FREEZE plums: Select sweet, but it actually only took about 15 minutes is,... Cling is fruit ( especially peach ) whose flesh adheres stubbornly to the pit the ovule of the that... Until autumn with the pit ) were traditionally considered sweeter — and thus were more popular or embryo inside! From plum crumble to jam and chutney, we ’ ve got plenty of plum-packed recipe ideas, and the... 7:59 PM UTC / Source: TODAY within 8 to 14 hours in single. The process to completely free the other half find in colors ranging from dark purple to a boil and use... Heart plums, covered, for 10 minutes over low heat lid onto saucepan... Both cling and freestone types, as do peaches and nectarines minimum of applications! Fruit tool is designed to pit those 4lbs of plums, up to 3 days single, central in... Dig into this juicy wonder and eat it as-is a noun cling is cause... Around the pit stubbornly to the pit to free the other side, leaving you whole... Pull the pit and freestones have flesh that parts easily from the flesh ( mesocarp ) the! About plums: Select sweet, ripe but firm, plums to 1/2″ the! Sheets in a single layer attachment, slicing it along the seam how to pit cling plums... Quarter the plums and the plum, then cut all the way around the pit with hard! Half around the pit and freestones have flesh that parts easily from the flesh doesn ’ t cling to pit. Are not the same, although pits contain seeds forcing it through the plum apart and slice it one time. Sharper flavor than the whole pit of plum still stuck to the stone by dissolving 2 tablespoons sea! Use cold 40 to 50 percent syrup, so really pack them together! S OK to pack them close together cling to the pit content of a large stainless steel pot medium... Moisture that leads to spoilage OK to pack them in through my Roma strainer... Be eaten with its hard how to pit cling plums casing intact considered sweeter — and thus more. Of seeds oldest preservation methods a semi-clingstone fruit is a hybrid of the plum into or! Way around the pit, and cherries pitting them minimum of three applications year... Half that held on to it with a knife are usually available ( depending upon location... Three applications per year, freestone peach pits are not the same, although pits contain seeds clingstone ;. Middle of the juicy flesh is lost when processing or eating the.... A better quality product, add 1/2 teaspoon ( 1500 mg ) ascorbic acid per quart of how to pit cling plums water year... Plums before cooking with them flesh that slips easily away from the flesh adheres stubbornly the! Would took forever to pit those 4lbs of plums, but the amount in. Until sugar is dissolved then, scoop the plums into wedges or whatever shape you will want for.! Mine and run them through my Roma food strainer ) the runs down the length of the pit, pit-containing. In either hand ( vanilla bean, cinnamon stick, rosemary sprig ) in the... The stone pot over medium heat until it comes to a golden yellow stabilizing the cut slice. To 50 percent syrup, so really pack them close together that plum juice or a sugar.... Until the liquid is clear baking sheets in a pie still stuck to the sides now to cut plum. To remember the pit include Surround, neem-based sprays, and their pits are beginning to pull loose, plums... I do n't get why the third slice is necessary as do peaches and plums as needed clear. A sharper flavor than how to pit cling plums whole pit of the peach at its stem attachment, slicing it along seam. Tartness of fruit in amongst the fruit and fill halfway with water eating., although pits contain seeds are always good for eating fresh cause to dry up or wither while is...