The plum and plum trees are bearing their weight right now.
If you have to stone the fruit in large quantities, you will quickly reach your limits.
They are simply part of the autumn: plum cake and plum dachi *.
If you have a plum tree in your garden, you're in luck.
Unlike the proud owners of a plum tree, you have probably never met the final boss: the stone.
In contrast to plums, this is difficult to remove from the pulp of plums.
So if you want to process the sweet fruits, you have to make a lot of effort - or know tricks and aids.
The plum stoner
Just as for cherries, there are also
special pitters for plums
that work on the same principle.
The plum stone maker looks like a pair of pliers:
You have to put the plum lengthways in the tip of the tongs.
If you now squeeze the pliers, the stoner will drill its way through the plum and push the stone out in the process.
The advantage: The stone can be removed quickly and with little effort.
All you have to do is put a bowl underneath.
Stone the plums by hand
You don't necessarily need a special device if you want to stone plums.
It can also be done by hand:
Wash
and dry the
ripe plums
thoroughly
.
Now cut once around the center of the plum with a sharp knife across the stone.
Cut all the way down to the stone.
If you
now turn
the
halves against each other
, the stone will loosen and it will be much easier to remove.
The same principle also works
with peaches and apricots
.
Also interesting:
with this trick, apples never turn brown again.
Plum or plum?
Many consider plums to be plums, just with a different name.
But this is not the case, the fruits are only related to each other.
While plums are larger and have a uniformly round shape, plums are rather smaller and elongated-oval.
The plum is a subspecies of the plum.
How to distinguish between plums and plums:
The
plum:
The plum is spherical or egg-shaped and has a pronounced furrow.
The flesh is sweet, juicy and has a soft consistency.
The color of plums varies from blue, red, purple to black.
There are also red and yellow varieties.
Plums are best for puree and compote.
The
plum
:
Plums are usually a bit darker, bluish-purple and smaller, rather elongated and tapering towards the ends.
The yellow pulp is firm, drier and has a sweet and sour taste.
The furrow is less pronounced or barely noticeable.
Plums are better for baking.
Stone or core?
Both the plum and the plum are
stone fruits
.
So what is inside is
not a core, but a stone
.
By the way, cherries, apricots, nectarines and peaches also belong to the same genus.
In contrast to pome fruits such as apples and pears, stone fruits can
only be stored for a few days
.
(ante) * Merkur.de is an offer from
IPPEN.MEDIA.
Also read:
You'll never have to throw away moldy berries again.
Whistle on the best before date: This is how you can tell whether a food is spoiled
Whistle on the best before date: This is how you can tell whether a food is spoiled