Almond plums Calories

Ripe almond plums taste juicy and sweet, while firmer, less-ripe ones can be tart. Their flavor varies with ripeness, so choose fruit that yields slightly if you prefer a sweeter bite.

Wash an almond plum, bite into the flesh, and discard the hard stone. You can also slice the fruit into salads or yogurt, or cook it into a compote, jam, or baked dessert.

Yes, almond plum skin is edible. Rinse the fruit under running water before eating it whole or slicing it; peel it only if you dislike the texture or the skin is damaged.

A ripe almond plum gives slightly to gentle pressure and may smell pleasantly fruity. Color alone is not a reliable guide because it can vary; very firm fruit is usually less ripe and more tart.

Keep ripe almond plums in the refrigerator and eat them within a few days. Leave firm fruit at room temperature to ripen, and wash it just before eating rather than before storage.

Yes, almond plums work well in cooked dishes. Their tartness can balance a compote or jam, and sliced fruit can be baked into desserts; remove the stone before cooking.

Yes, freeze almond plums after washing, drying, and removing the stones. Store them in a sealed freezer-safe container; thawed fruit becomes softer, so it is best used in sauces, compotes, or baking.

Yes, almond plums have one hard stone at the center, as other plums do. Cut around it or halve the fruit to remove it, and do not crack or eat the kernel inside.

Almond plums are a named type of plum, commonly distinguished by their elongated, almond-like shape. Like other plums, their size, color, and sweetness can vary with the variety and how ripe the fruit is.