Methley Plum
By: Anonymous

About

The methley plum has a red flesh and a mildly sweet taste.
The Methley plum is a cultivar of the Japanese plum.

Information
Translations: メスリープラム, Methley Slyvų, Methley بلوم, Methley Slivovica, Methley prune, Methley šljiva, Methley Slivovice, Methley Mai, Methley שזיף, Метхлеи шљива, Methley 매화, Methley kaakit-akit, Methley बेर, Methley Ciruela, Мітли Плам, 梅斯利梅花, Метли Плам, Methley Pruna, Methley сливи


Physical Description
Medium to large, round to conical shaped fruit with purple-red or red-purple skin and red flesh.
Colors: purple-red, red-purple skinned with red flesh.


Tasting Notes
Flavors: mild, juicy, sweet, distinctive.
Mouthfeel: Juicy, Crisp, Mild


Selecting and Buying
Choosing: Choose fruit whose skin is taut and free of blemishes, and that weigh heavily in your hand.
Buying: Methley plums are widely available.  Look for them in larger chain-stores or supermarkets, farmers' markets, and fruit stands.
Procuring: Methley plum trees grow in zones 5 - 9 in the U.S., in various soils.  The trees grow to between 10 and 20 feet in height with an almost equal spread.  They do well in various soils in full sun.
Fruiting begins between 2 and 4 years of tree age.  Methley plums produce heavy annual crops of red-purple fruit that are juicy and sweet.  The fruit can be picked just before ripening as they'll ripen off the tree.  


Preparation and Use
Plums can be eaten in a variety of ways including fresh, braised, stewed, poached, grilled, roasted, and jellied.
They also go well in beverages such as wine, punch, or juice. Jellies, jams and preserves can be made with plums, either as a main ingredient or as part of a mix.  For desserts there are plum sorbet, plum upside down cake, granitas or pies.
Cleaning: Wash plums gently with cold water before putting them away.  If fruit is not ripe, store them on the counter in a brown paper bag until ripe. Then wash them again and put them in the fridge.
To remove the stone, run your knife around the fruit at the middle, twist the two halves apart, and pull the stone free.  This may take a little work as these plums have a clingstone.


Conserving and Storing
If your plums are not completely ripe at time of purchase, store them on the counter in a brown paper bag until they finish ripening.
Once ripe plums can be kept in a cool, dark place (the warmest part of your refrigerator) for up to two weeks.  They can also be baked, made into jams, jellied, candied, or dehydrated.


Social/Political

History: This species originated in China and was brought to Japan between 200 - 400 years ago.
Japanese plums are the most popular eating plum in the United States, being larger, rounder, and firmer than European plums.