Watermelon plum Calories

Not exactly. A ripe watermelon plum tastes sweet and juicy, with the familiar flavor of a plum; some fruit may have a light watermelon-like note, but it is not a substitute for watermelon.

A ripe watermelon plum gives slightly when pressed gently and may smell sweet. Let firm fruit soften at room temperature, and avoid fruit that is moldy, leaking, or badly bruised.

Yes, watermelon plum skin is edible. Rinse the fruit under running water before eating; peel it if you prefer, though the skin can add a pleasantly tart contrast to the sweet flesh.

To remove the pit, cut a watermelon plum lengthwise until the knife meets the stone, then twist the two halves in opposite directions. Lift out the pit, or cut the flesh away from it if it does not release cleanly.

Watermelon plums grow on plum trees and are generally a summer fruit. Availability and harvest timing vary by growing region and cultivar, so they may appear at different times in local markets.

Refrigerate ripe watermelon plums to slow softening, and keep them unwashed until you are ready to eat them. Leave firm fruit at room temperature to ripen first, then move it to the refrigerator.

Watermelon plums work well in fruit salads, baked desserts, sauces, and preserves. Their juicy flesh is also good eaten fresh; for baking or cooking, remove the pit and cut the fruit into even pieces.

Yes. Wash and dry watermelon plums, remove the pits, and freeze the fruit in slices in a sealed container. Thawed pieces are softer than fresh fruit, so they are best used in smoothies, sauces, or cooked dishes.

No. A watermelon plum is a plum variety, while a pluot is a hybrid fruit developed from plums and apricots. The names can be confused at markets, so look for the variety name or ask the seller.