These are interspecific plums (plumogranate 27) that have been cross bred with multiple fruits in the pluot family. This particular variety features a heritage of plum and apricot. These plums have midnight black skin that yields to ruby red flesh with intense sweetness, aroma, and low acidity.
Uses: Plums are excellent raw or used as a topping for frozen desserts, tarts, or pies. Chopped plums can be cooked gently over a low heat with sugar to make a delicious syrup or topping.
Plums also make surprisingly good pickles. Try steeping sliced plums in 2:3 parts rice vinegar to sugar with salt, star anise, a ginger, and cinnamon for at least 3 days.
Each order averages 5 to 6 plums.