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). 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. Make a cut parallel to the indentation on either side and set aside the flesh. To remove the pit, use a sharp knife to cut the plum in half around the pit. Try an unconventional approach and pop your peaches on the grill and then use them to top a salad or ice cream. Kitchen Tips: How to Pit Plums. The dried fruit retains much of the nutrient content of a fresh plum, without the high moisture that leads to spoilage. In contrast, European-type plums are smaller, denser and less juicy. https://www.sacbee.com/food-drink/recipes/article155623609.html 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. Conversely, freestone peach pits are easy to remove. After washing, slice the plums in half all the way around the pit. 1. Twist the plum apart and slice it one more time. With a little wiggling, these thinner segments release much more easily from the pit than the whole half. Clingstones are a REAL pain, because the fruit tenaciously clings to the stone or pit! After the pit is free, you can simply dig into this juicy wonder and eat it as-is. Dehydrating plums. Make sure the stem end is facing upward. Twist the fruit apart, then carefully trim the pit out of the half that held on to it with a paring knife. Load Comments. Place halves cut side down on the dehydrator tray (or cut-side up for less sticking – I can fit more in my dehydrator this way, that’s why I put them cut-side down). Then I stuck my fingers in and pulled out the pit. Depending on the use, that can mean more peaches to pit. When the skins are coming off the plums and the pits are beginning to pull loose, the plums have cooked enough to strain. This wonderful fruit tool is designed to pit cling-stone peaches, nectarines, and plums. Oh, is that just me? plums are freestone, meaning the flesh doesn’t cling to the pit. Twist the plum apart and slice it one more time. *Stone (pit) adherence to flesh: cling=tight adherence; free=no adherence Plums Plant at least two varieties to ensure pollination of certain varieties. These varieties are juicy and sweet, but firm, making them easy to chop or slice. When the skins are coming off the plums and the pits are beginning to pull loose, the plums have cooked enough to strain. Plums are my favorite fruits to eat, so it’s lucky that they’re one of the easier fruit trees to grow. Select plums with a pleasant aroma that are full-colored for the variety and yield to the slight pressure of the fingers. 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. While there can be more than one seed in a pit, all pit-containing fruits have no more than one pit. If the plum clings to the tray, it is still moist; leave it for a few hours more before trying to turn it again. Plums come in both cling and freestone types, as do peaches and nectarines. Freestone nectarines are available in June and July. Freestone, or cling-free peaches refer to fruit where the flesh is not attached to the pit. Cut the plums into wedges or whatever shape you will want for later. Cling types have flesh sticking tenaciously to the pit and freestones have flesh that parts easily from the stone. 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