Cherry Plums
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Botanically classified as Prunus cerasifera , Cherry plums are native to Eurasia, specifically the mountainous areas of Iran in Karaj and the western part of Tehran. The trees that produce these charming plums thrive in the Middle East where they are often harvested while the fruits are still under-ripe, hard and green. The interior of this fruit is golden amber and dotted with pinkish burgundy hues near the skin, and a small central pit that clings gently to the flesh. Cherry plums are available in the summer, and are a good source of potassium, calcium, phosphate, vitamin C and B complex vitamins which have a great importance to the process of metabolism and nervous system health. While Cherry plums may be eaten fresh, they are considered a benchmark cooking plum, most often prepared as a sweet preserve or peppery chutney. They are also good in baked applications such as pies, cakes and crumbles. Complimentary pairings include other stone fruits such as peaches, apricots and almonds, berries, vanilla, cream, ginger, cardamom, nutmeg, cinnamon, chocolate and yogurt. To store them, make sure you keep them in the crisper for up to one week.
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