Summer time is harvest time. Anyone who tastes the first blue-colored plums is often surprised at the sour taste. It will be a while before the fruits are ready to be harvested. The degree of ripeness is reflected in the consistency and colour.

When the fruits are ripe
Early varieties will bear the first ripe fruit in July, with exposure to the sun playing an important role in fruit ripening. The sun causes an intense blue coloration and promotes the formation of fructose. Since a tree does not receive the sun evenly from all sides, both ripe and unripe plums hang from the branches.
plums:
- give slightly to pressure when ripe
- taste best when the base of the stem is shrinking
- are ready to harvest two weeks after turning blue
Store harvest properly
Dark and cool conditions increase the shelf life of undamaged plums to three to four days. Place the fruit in a paper bag to prevent a damp environment from forming. Place them in the fridge, taking care not to crush the stone fruits. Only wash the yield just before consumption so that the sensitive layer of wax is not lost. This so-called fragrance film protects the fruit from drying out and is not harmful to health.
Make prunes
Dried fruits have a more intense flavor and can be stored for a few months. Wash and deseed the stone fruits and spread them out on a baking sheet. The pulp dries in the oven at 50 degrees for the next six hours. Stick a knife in the oven door to allow moisture to escape from the interior. Turn the pieces of fruit occasionally.
tips
When it comes to jam, the bowl gets in the way. Peel the plums by slitting the outer skin in a cross pattern, then place in hot water. The shell can be easily pulled off.
Freeze plums
The Prunus fruits have a longer shelf life if you store them in the freezer. First remove the pit and place the fruit halves side by side on a plate. Put it in the freezer for a few hours so the flesh freezes. When you then fill the freezer bag, the halves no longer freeze together and you can simply portion the fruit.