Plums are smooth, shiny-skinned fruits with sweet-tart flesh. The many varieties have skins that range from green and red to the purple of Santa Rosa plums and the deep blue-black of Italian plums-a variety dried to make prunes. Select firm, but not hard, plums that are plump and well shaped, with good color. Ripe plums give slightly to pressure. Refrigerate ripe plums for up to 5 days.
To pit plums:
With a small knife, cut each plum in half down to the pit. Grasp the halves and twist to separate them. Pull out the pit or pry it out with a knife.